High Protein Pumpkin Cream Cheese Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
FILLING:8 oz pkg -Philadelphia Cream Cheese 1/3 less fat3/4 cup Splenda1/4 cup Granulated SugarMUFFINS:2 cup Whole Wheat Flour1 cup White Flour1 serving EAS Lean 15 Protein Powder, Vanilla Cream 2 scoops (30 g) 1 tsp Cinnamon, ground1 tsp Nutmeg, ground3/4 tsp Cloves, ground1 tsp plus 1 TBS Pumpkin Pie spice1 tsp Salt1 tsp Baking Soda1 cup Egg substitute (Egg Beaters)2 cups Splenda2 cups Pumpkin, canned3/4 cup Applesauce, unsweetened1/2 cup Canola Oil or Olive Oil
FILLING: Combine cream cheese and sugars in a medium bowl and mix until well blended and smooth. Refrigerate mixture while you prepare muffins to allow it to cool and thicken slightly.
MUFFINS: In a medium bowl, combine the flour, protein powder, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In a large bowl using an electric mixer on medium-low speed combine the eggs, sugar, pumpkin puree, unsweetened applesauce, and oil until blended. Turn mixer to low and add dry ingredients, mix just until blended. Preheat oven to 350 F and line or spray your muffin tins. Fill each muffin pan with just enough batter to cover the bottom of each well (1 TBS). Scoop a small amount of the cream cheese mixture into each muffin well and then top each with the remaining batter covering the cream cheese completely. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
Serving Size: 24 regular sized muffins
MUFFINS: In a medium bowl, combine the flour, protein powder, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In a large bowl using an electric mixer on medium-low speed combine the eggs, sugar, pumpkin puree, unsweetened applesauce, and oil until blended. Turn mixer to low and add dry ingredients, mix just until blended. Preheat oven to 350 F and line or spray your muffin tins. Fill each muffin pan with just enough batter to cover the bottom of each well (1 TBS). Scoop a small amount of the cream cheese mixture into each muffin well and then top each with the remaining batter covering the cream cheese completely. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
Serving Size: 24 regular sized muffins
Nutritional Info Amount Per Serving
- Calories: 145.7
- Total Fat: 6.9 g
- Cholesterol: 8.3 mg
- Sodium: 215.8 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.4 g
- Protein: 4.6 g
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