Cheese-Topped Pumpkin Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 140.6
  • Total Fat: 4.7 g
  • Cholesterol: 1.9 mg
  • Sodium: 242.1 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 4.6 g

View full nutritional breakdown of Cheese-Topped Pumpkin Muffins calories by ingredient
Submitted by:

Number of Servings: 12


    1 3/4 cup all-purpose flour
    1/2 cup sugar (or 1/4 cup Splenda Sugar Blend for Baking)
    3 teaspoons baking powder
    1 teaspoon pumpkin pie spice
    1/4 teaspoon salt
    3/4 cup canned pumpkin
    1/2 cup skim milk
    1/4 cup oil
    2 egg whites
    4 oz fat free cream cheese (from 8 oz pkg) cut into 12 cubes (or 1 1/2 teaspoons fat free cream cheese from a tub)
    2 tablespoons brown sugar


1. Heat oven to 400F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
2. In large bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Mix well.
3. In small bowl, combine pumpkin, milk, oil, and egg whites. Blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened.
4. Spoon batter evenly into sprayed muffin cups. Press 1 cube cream cheese into center of each muffin. Top each with 1/2 teaspoon brown sugar.
5. Bake at 400F for 14 to 18 minutes or until toothpick inserted near center, but not into cream cheese, comes out clean. Immediately remove from pan. Serve warm. Store in refrigerator.

Number of Servings: 12

Recipe submitted by SparkPeople user SHANNJ77.

Rate This Recipe