Pumkin cream cheese muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
Cream Cheese Filling:- 1/2 cup 95% fat free cream cheese- 1/4 cup granulated sugar- 1 cup Sour Cream - 45mL egg white from cartonPumpkin Muffin Batter:- 2 cups Pumpkin - 3½ cups All-Purpose Flour- 2 tsp Baking Soda- 2 1/2 cups granulated sugar- 1/2 cup of egg whites from carton- 1/2 cup Vegetable Oil- 1 tsp Salt- 2 ½ tsp Cinnamon - ½ tsp teaspoons Nutmeg - 1/2 teaspoon Allspice (2tsp)- 2/3 cup water
1. Preheat oven to 350°F.
2. Cream cheese filling: combine cream cheese and sugar in a medium bowl. Beat until combined. Add sour cream and egg to mixture and beat until smooth. Set aside.
3. Batter: stir together the flour, baking soda, salt, cinnamon, allspice, and sugar in a very large bowl.
4. Add eggs whites, water, oil, and pumpkin to the flour mixture and mix until completely combined.
5. Spoon enough batter to cover the bottom of either a lined or well-greased muffin pan.
6. Place a layer of cream cheese filling over the batter and cover the cream cheese with another layer of batter so that none of the cream cheese is visible from the top. Place a small dab of cream cheese filling on the top of the muffin for a decorative look. Repeat until pan is full.
7. Bake for 15-20 minutes or until toothpick comes out clean. After removing from the oven, allow cupcakes to sit in muffin pan for 10 minutes before transferring them to a cooling rack.
Number of servings: 48 muffins
Number of Servings: 48
Recipe submitted by SparkPeople user MARSHAML.
2. Cream cheese filling: combine cream cheese and sugar in a medium bowl. Beat until combined. Add sour cream and egg to mixture and beat until smooth. Set aside.
3. Batter: stir together the flour, baking soda, salt, cinnamon, allspice, and sugar in a very large bowl.
4. Add eggs whites, water, oil, and pumpkin to the flour mixture and mix until completely combined.
5. Spoon enough batter to cover the bottom of either a lined or well-greased muffin pan.
6. Place a layer of cream cheese filling over the batter and cover the cream cheese with another layer of batter so that none of the cream cheese is visible from the top. Place a small dab of cream cheese filling on the top of the muffin for a decorative look. Repeat until pan is full.
7. Bake for 15-20 minutes or until toothpick comes out clean. After removing from the oven, allow cupcakes to sit in muffin pan for 10 minutes before transferring them to a cooling rack.
Number of servings: 48 muffins
Number of Servings: 48
Recipe submitted by SparkPeople user MARSHAML.
Nutritional Info Amount Per Serving
- Calories: 105.6
- Total Fat: 3.1 g
- Cholesterol: 6.6 mg
- Sodium: 66.9 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 0.7 g
- Protein: 1.8 g
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