Lite Pumpkin Cream Cheese Muffins

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Lite Pumpkin Cream Cheese Muffins

4.3 of 5 (39)
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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
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Introduction

Celebrate Fall with this delicious, light recipe. Celebrate Fall with this delicious, light recipe.
Number of Servings: 12

Ingredients

    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.

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Member Ratings For This Recipe


  • Good
    2 of 2 people found this review helpful
    Alright. I added a little more pumpkin and spice after reading other comments, which I think helped, but I only had enough batter for 7 muffins! Does have an odd texture - maybe more fat would be better. I'm using the leftover filling, topping and canned pumpkin in my oatmeal - delicious! - 2/27/08

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  • 2 of 2 people found this review helpful
    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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  • Very Good
    2 of 2 people found this review helpful
    This recipe was good but be very careful with the amounts the recipe says to use..i.e. only fill muffin cups 1/4 full before putting in pumpkin batter because you will end up without enough to cover the rest of the muffins! - 11/23/07

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  • Good
    2 of 2 people found this review helpful
    They were good. Not a lot of pumpkin flavor.
    Maybe if i make them again i will use less of the filling so there is more pumpkin. All in all they were good.
    - 11/13/07

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    These are fantastic!!! definately hits the spot when craving something sweet - 11/13/07

    Was this review helpful?   yes  No
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