Pumpkin Cream Cheese Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 (8oz) block non fat cream cheese, softened1/2 cup Splenda1/4 cup sugar1 Tbsp cornstarch2 1/2 cups flour2 Tbsp pumpkin pie spice1 tsp salt1 tsp baking soda6 egg whites1 1/4 cups Splenda3/4 cup sugar2 1/4 cups no salt added canned pumpkin 1/2 cup unsweetened applesauce1/2 cup vegetable oil
1. In the bowl of a stand mixer, combine the cream cheese, sugars, and corn starch and beat until smooth. Transfer mixture to a covered container and store in the refrigerator until ready to use.
2. Preheat oven to 350 degrees. Line 2 - 12 cup muffin pans with paper liners and set aside.
3. In a large bowl, whisk together the flour, pumpkin pie spice, salt and baking soda. Set aside.
4. In the bowl of a stand mixer, combine the egg whites, sugar, pumpkin, applesauce and oil and mix well. Slowly add the flour mixture to the egg mixture, taking time to mix the batter between each addition. Mix just until incorporated, careful not to over mix.
5. Fill each muffin tin half way with batter, place 1 scoop of the reserved cream cheese mixture into the center of each cup, and top with remaining batter.
6. Bake 25-28 minutes or until a cooked through and light golden.
7. Allow the muffins cool in the tin for 10 minutes then transfer to a wire rack and cool completely.
Serving Size: Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user JSKASICK.
2. Preheat oven to 350 degrees. Line 2 - 12 cup muffin pans with paper liners and set aside.
3. In a large bowl, whisk together the flour, pumpkin pie spice, salt and baking soda. Set aside.
4. In the bowl of a stand mixer, combine the egg whites, sugar, pumpkin, applesauce and oil and mix well. Slowly add the flour mixture to the egg mixture, taking time to mix the batter between each addition. Mix just until incorporated, careful not to over mix.
5. Fill each muffin tin half way with batter, place 1 scoop of the reserved cream cheese mixture into the center of each cup, and top with remaining batter.
6. Bake 25-28 minutes or until a cooked through and light golden.
7. Allow the muffins cool in the tin for 10 minutes then transfer to a wire rack and cool completely.
Serving Size: Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 124.6
- Total Fat: 2.6 g
- Cholesterol: 1.7 mg
- Sodium: 179.5 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 1.1 g
- Protein: 3.8 g
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