Pumpkin and Creamcheese muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Filling:1 (8oz) package of low fat creamcheese, softened1 egg1 tbls splendaMuffin:1 Cup of Whole Wheat Flour1 1/4 Cup of Almond Meal/Flour1/2 cup Flax seed meal3 tsp pumpkin pie spice1 tsp cinnamin.5 tsp nutmeg1 tsp baking soda1/2 tsp salt1/3 cup of egg whites (egg beaters), lightly beaten1 1/2 cups of Splenda1 can of pumpkin puree1/2 cup of Applesauce (unsweetened)
1. for the filling, in a small mixing bowl, beat the cream cheese, egg and 1 tbls splenda. In a large bowl, combine almond flour, whole wheat flour, pumpkin pie spice, cinnamin, nutmeg, baking soda, and salt. Beat the eggs, sugar, pumpkin and applesauce. Stir in dry ingredients, just until moistened.
2. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoons over batter. Top with remaining batter.
3. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Serving Size: 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user LYNNDLPHN23.
2. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoons over batter. Top with remaining batter.
3. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Serving Size: 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user LYNNDLPHN23.
Nutritional Info Amount Per Serving
- Calories: 96.2
- Total Fat: 5.8 g
- Cholesterol: 13.3 mg
- Sodium: 140.6 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.5 g
- Protein: 4.3 g
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