Pumpkin Cream Cheese Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cups whole wheat flour.75 cup sugar1 tsp baking soda.5 tsp salt1.5 cups pumpkin puree2 eggs (beaten)1/4 cup water.75 tsp cinnamon.75 tsp nutmeg.75 tsp allspice4 oz. low-fat cream cheese12 paper baking cups
(1) Preheat oven to 325 F.
(2) Combine flour, sugar, salt, and baking soda.
(3) Combine pumpkin, eggs, water, and spices.
(4) Gradually add dry ingredients to wet, mix well.
(5) Divide into 12 baking cups.*
(6) Cut cream cheese into 12 equal squares.
(7) Press a cream cheese square into top of each muffin.
(8) Bake approximately 30 minutes.**
(9) Let cool and then enjoy!
* I'm sure you could make these without the baking cups, but you'd probably need to grease the muffin tin. With the paper cups, you can get away with skipping that grease. =D
** Muffins are done when they past the clean toothpick test. Poke the muffin, not the cream cheese!
Number of Servings: 12
Recipe submitted by SparkPeople user BRAVE_NEW_ME.
(2) Combine flour, sugar, salt, and baking soda.
(3) Combine pumpkin, eggs, water, and spices.
(4) Gradually add dry ingredients to wet, mix well.
(5) Divide into 12 baking cups.*
(6) Cut cream cheese into 12 equal squares.
(7) Press a cream cheese square into top of each muffin.
(8) Bake approximately 30 minutes.**
(9) Let cool and then enjoy!
* I'm sure you could make these without the baking cups, but you'd probably need to grease the muffin tin. With the paper cups, you can get away with skipping that grease. =D
** Muffins are done when they past the clean toothpick test. Poke the muffin, not the cream cheese!
Number of Servings: 12
Recipe submitted by SparkPeople user BRAVE_NEW_ME.
Nutritional Info Amount Per Serving
- Calories: 147.0
- Total Fat: 3.0 g
- Cholesterol: 46.3 mg
- Sodium: 243.9 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 2.8 g
- Protein: 4.6 g
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