Pumpkin and Creamcheese muffins

Pumpkin and Creamcheese muffins
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 96.2
  • Total Fat: 5.8 g
  • Cholesterol: 13.3 mg
  • Sodium: 140.6 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Pumpkin and Creamcheese muffins calories by ingredient


Introduction

While looking for a lower carb and low fat recipie for breakfast i came up with these. While looking for a lower carb and low fat recipie for breakfast i came up with these.
Number of Servings: 24

Ingredients

    Filling:
    1 (8oz) package of low fat creamcheese, softened
    1 egg
    1 tbls splenda

    Muffin:
    1 Cup of Whole Wheat Flour
    1 1/4 Cup of Almond Meal/Flour
    1/2 cup Flax seed meal
    3 tsp pumpkin pie spice
    1 tsp cinnamin
    .5 tsp nutmeg
    1 tsp baking soda
    1/2 tsp salt
    1/3 cup of egg whites (egg beaters), lightly beaten
    1 1/2 cups of Splenda
    1 can of pumpkin puree
    1/2 cup of Applesauce (unsweetened)

Tips

Top your muffin with a pecan half to dress up meal.


Directions

1. for the filling, in a small mixing bowl, beat the cream cheese, egg and 1 tbls splenda. In a large bowl, combine almond flour, whole wheat flour, pumpkin pie spice, cinnamin, nutmeg, baking soda, and salt. Beat the eggs, sugar, pumpkin and applesauce. Stir in dry ingredients, just until moistened.
2. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoons over batter. Top with remaining batter.
3. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Serving Size: 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user LYNNDLPHN23.