High Protein Pumpkin Cream Cheese Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 145.7
- Total Fat: 6.9 g
- Cholesterol: 8.3 mg
- Sodium: 215.8 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.4 g
- Protein: 4.6 g
View full nutritional breakdown of High Protein Pumpkin Cream Cheese Muffins calories by ingredient
Number of Servings: 24
Ingredients
-
FILLING:
8 oz pkg -Philadelphia Cream Cheese 1/3 less fat
3/4 cup Splenda
1/4 cup Granulated Sugar
MUFFINS:
2 cup Whole Wheat Flour
1 cup White Flour
1 serving EAS Lean 15 Protein Powder, Vanilla Cream 2 scoops (30 g)
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
3/4 tsp Cloves, ground
1 tsp plus 1 TBS Pumpkin Pie spice
1 tsp Salt
1 tsp Baking Soda
1 cup Egg substitute (Egg Beaters)
2 cups Splenda
2 cups Pumpkin, canned
3/4 cup Applesauce, unsweetened
1/2 cup Canola Oil or Olive Oil
Tips
If making large muffins, bake for 30-35 minutes.
Directions
FILLING: Combine cream cheese and sugars in a medium bowl and mix until well blended and smooth. Refrigerate mixture while you prepare muffins to allow it to cool and thicken slightly.
MUFFINS: In a medium bowl, combine the flour, protein powder, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In a large bowl using an electric mixer on medium-low speed combine the eggs, sugar, pumpkin puree, unsweetened applesauce, and oil until blended. Turn mixer to low and add dry ingredients, mix just until blended. Preheat oven to 350 F and line or spray your muffin tins. Fill each muffin pan with just enough batter to cover the bottom of each well (1 TBS). Scoop a small amount of the cream cheese mixture into each muffin well and then top each with the remaining batter covering the cream cheese completely. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
Serving Size: 24 regular sized muffins
MUFFINS: In a medium bowl, combine the flour, protein powder, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In a large bowl using an electric mixer on medium-low speed combine the eggs, sugar, pumpkin puree, unsweetened applesauce, and oil until blended. Turn mixer to low and add dry ingredients, mix just until blended. Preheat oven to 350 F and line or spray your muffin tins. Fill each muffin pan with just enough batter to cover the bottom of each well (1 TBS). Scoop a small amount of the cream cheese mixture into each muffin well and then top each with the remaining batter covering the cream cheese completely. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
Serving Size: 24 regular sized muffins