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Cheesecake Stuffed Pumpkin Muffins

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 18
Amount Per Serving
Calories: 197.7

Total Fat: 5.3 g
Cholesterol: 3.6 mg
Sodium: 385.9 mg
Total Carbs: 27.8 g
Dietary Fiber: 2.0 g
Protein: 8.3 g

View full nutritional breakdown of Cheesecake Stuffed Pumpkin Muffins calories by ingredient

Introduction

If you love cheesecake and pumpkin this recipe is for you. It is a nice fall recipe to serve for the holiday and not feel guilty. If you love cheesecake and pumpkin this recipe is for you. It is a nice fall recipe to serve for the holiday and not feel guilty.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 18

Ingredients

Batter:

Buttermilk, lowfat, 2 cup

*Country Choice Organic Old Fashioned Oats, 1 cup Ginger, ground, 1 tsp

Nutmeg, ground, 1 tsp

Salt, 1 tsp

Baking Powder, 1 tsp

Baking Soda, 1 tsp

*Wheat flour, white, bread, enriched, 1 cup

*Wheat flour, white, all-purpose, unenriched, 0.75 cup

*Splenda Brown Sugar Blend, 1/4 cup

Vanilla Extract, 2 tsp

Egg substitute, liquid (Egg Beaters), 0.5 cup

Pumpkin, canned, without salt, 1.75 cup

Egg substitute, liquid (Egg Beaters), 1 cup

Filling:

Egg substitute, liquid (Egg Beaters), 0.25 cup

Vanilla Extract, 1 tsp

*Philadelphia Fat Free Cream Cheese, 8 oz

Honey, 0.25 cup

Topping:

Walnuts, 1 cup, chopped

Brown Sugar, 1 tsp packed

Directions

Combine Buttermilk and Oats and soak overnight. Preheat oven to 350 degrees. Add the rest of the batter ingredients until well blended. In a separate bowl mixing filling ingredients til combined. Spray muffin cups with cooking spray and add 1 tbsp muffin batter in each cup. Then add 1 tsp on filling, and top with 2 tbsp of batter to stuff the muffins. Top each muffin w walnuts and 1/2 tsp reg brown sugar. Bake for 30 minutes until toothpick comes out clean.

Serving Size: 1 large muffin

Number of Servings: 18

Recipe submitted by SparkPeople user JULWHEELER.