Lite Pumpkin Cream Cheese Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 133.8
- Total Fat: 3.2 g
- Cholesterol: 19.2 mg
- Sodium: 163.8 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 1.3 g
- Protein: 5.6 g
View full nutritional breakdown of Lite Pumpkin Cream Cheese Muffins calories by ingredient
Introduction
Celebrate Fall with this delicious, light recipe. Celebrate Fall with this delicious, light recipe.Number of Servings: 12
Ingredients
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TOPPING
1/3 c. chopped pecans
1/4 c. splenda
1/4 c. brown sugar (or you can use splenda brown sugar blend)
1 tb. cinnamon
BATTER:
1 1/4 cups all-purpose flour
3/4 cup splenda
1/2 tsp baking soda
2 tsp pumpkin pie spice
1 egg
2/3 cup canned pumpkin
1/2 cup natural applesauce
1 tsp vanilla extract
FILLING:
1 (8 ounce) package fat free cream cheese
2 egg whites
1 teaspoon vanilla extract
3 tablespoons splenda
Directions
Preheat oven to 350 degrees.
Pam the muffin pan you plan to use.
Mix topping ingredients together in a separate bowl and set aside.
In a small bowl, beat cream cheese until soft. Add egg, vanilla and splenda. Beat until smooth, then set aside. (Don't worry if it's a little lumpy.)
In a large bowl, mix flour, splenda, baking soda, and spice. Add egg, pumpkin, applesauce and vanilla. Beat together until smooth. Set aside.
Place pumpkin batter in muffin cups about 1/4 full. Then add one to two tablespoons of the cream cheese filling. Top with more pumpkin batter and sprinkle with pecan topping.
Bake at 350 degrees for approximately 15 minutes or until done. Makes 12 moist muffins.
All calorie information was obtained by the SparkPeople recipe calculator. Because there was some question, I'm including the calorie count information below.
TOPPING
1/3 c. chopped pecans (270 cal.)
1/4 c. splenda (24 cal.)
1/4 c. brown sugar (207 cal.)
1 tb. cinnamon (12 cal.)
BATTER:
1 1/4 cups all-purpose flour (569 cal.)
3/4 cup splenda (72 cal.)
1/2 tsp baking soda (0 cal)
2 tsp pumpkin pie spice (10 cal.)
1 egg (75 cal.)
2/3 cup canned pumpkin (56 cal.)
1/2 cup natural applesauce (25 cal.)
1 tsp vanilla extract (12 cal.)
FILLING:
1 (8 ounce) package fat free cream cheese (218 cal.)
2 egg whites (34 cal.)
1 teaspoon vanilla extract (12 cal.)
3 tablespoons splenda (18 cal.)
Total calories - 1564/12=134 cal. ea.
Number of Servings: 12
Recipe submitted by SparkPeople user RUNNING2LIVE.
Pam the muffin pan you plan to use.
Mix topping ingredients together in a separate bowl and set aside.
In a small bowl, beat cream cheese until soft. Add egg, vanilla and splenda. Beat until smooth, then set aside. (Don't worry if it's a little lumpy.)
In a large bowl, mix flour, splenda, baking soda, and spice. Add egg, pumpkin, applesauce and vanilla. Beat together until smooth. Set aside.
Place pumpkin batter in muffin cups about 1/4 full. Then add one to two tablespoons of the cream cheese filling. Top with more pumpkin batter and sprinkle with pecan topping.
Bake at 350 degrees for approximately 15 minutes or until done. Makes 12 moist muffins.
All calorie information was obtained by the SparkPeople recipe calculator. Because there was some question, I'm including the calorie count information below.
TOPPING
1/3 c. chopped pecans (270 cal.)
1/4 c. splenda (24 cal.)
1/4 c. brown sugar (207 cal.)
1 tb. cinnamon (12 cal.)
BATTER:
1 1/4 cups all-purpose flour (569 cal.)
3/4 cup splenda (72 cal.)
1/2 tsp baking soda (0 cal)
2 tsp pumpkin pie spice (10 cal.)
1 egg (75 cal.)
2/3 cup canned pumpkin (56 cal.)
1/2 cup natural applesauce (25 cal.)
1 tsp vanilla extract (12 cal.)
FILLING:
1 (8 ounce) package fat free cream cheese (218 cal.)
2 egg whites (34 cal.)
1 teaspoon vanilla extract (12 cal.)
3 tablespoons splenda (18 cal.)
Total calories - 1564/12=134 cal. ea.
Number of Servings: 12
Recipe submitted by SparkPeople user RUNNING2LIVE.
Member Ratings For This Recipe
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ERINBEAR80
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AEDESTREE
I think if you added back in some of the fat they would be better. I though they tasted funny and gummy when cold. When still warm they were edible barely. The suagr free part was fine, the pumpkin part did not taste of pumpkin and overall I should have thrown them out 2 out of the 20 people liked. - 1/5/08
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MORETHANAMOMMY
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JCONN82
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GINABEAN84
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RABIDHAMSTER87
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MZ_NO_ROLLS
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BSHIVLER
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SUGARPUNK52
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LSODOLAK
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RIDGEYMALIA
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CHERUB2777
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2CATPERSON
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BRANDIG7
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THEYSAYLOVEIS
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SPRUY1DR
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DENISE.PG
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CD1086014
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ELYRIAWORMWOOD
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MSWILD45
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FLORANISSEN
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FADEASTRIDE
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JANIEWWJD
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ROSSYFLOSSY
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SRIVERS1
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HOLLYM48
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JANTHEBLONDE
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CD13039866
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SHERA586
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LISAH524
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CD4262992
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MOVINMOUNTAINS
This was my first foray into splenda baking and I thought these were very satisfying. I agree that the cream cheese filling would taste much better piped in. I used half whole wheat flour, low fat cream cheese, and 1/3 cup more pumpkin then called for. Not as sweet as I would have liked though. - 10/28/09
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NANNIOF8
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MARY_MJM
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JACKIELEE4
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TANCFAN
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AUDREYBIX
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WOLF2CHASE
