Marlene's Cream Cheese Filled Pumpkin Muffins

By pavaldez

Ingredients

• 1/4 cup plus 2 tablespoons light tub-style cream cheese
• 2 teaspoons powdered sugar
• 4 teaspoons plus 3/4 cup granulated no-calorie sweetener (like Splenda), divided
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon cloves
• 1 large egg
• 2 large egg whites
• 3/4 cup canned pumpkin
• 1/3 cup unsweetened applesauce
• 3 tablespoons canola oil
• 2 tablespoons molasses

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 375 degrees. Line 12 muffin cups with paper or foil cupcake liners.

2. In a small bowl thoroughly blend the cream cheese, powdered sugar and 4 teaspoons sweetener. Set aisde. In a medium bowl whisk next six ingredients (flour through cloves).

3. In another medium bowl, with an electric mixer, beat the 3/4 cup sweetener, egg, and egg whites for 3 to 4 minutes, or until doubled in volume. Turn mixer to low and blend in the pumpkin, applesauce, oil and molasses. Using a large spoon, stir in the flour mixture just until the dry ingredients are incorporated.

4. Spoon 3 tablespoons of batter into each muffin cup. Make an indent in each muffin by pressing the end of a wet teaspoon into the batter. Press a heaping teaspoon of the cream cheese mixture into the indent. Top each muffin with another tablespoon of batter, spreading it to cover most of the cream cheese.

5. Bake for 18 to 20 minutes or until the center springs back when lightly touched. Cool for 5 minutes before moving muffins to wire rack for complete cooling.