Muffins- Cream Cheese Filled Pumpkin

Each fall Starbucks rolls out their beloved pumpkin muffins. I must admit, the moist, spicy muffins filled with sweet cream cheese are everything you could as for in a pumpkin muffin- and more. Unfortunatey, the "more" also means more sugar more fat, and more calories! This marvelous makeover also offers evrything you could ask for-only with 70% fewer calories and a mere fraction of the added sugar and fat. Enjoy.

Muffins- Cream Cheese Filled Pumpkin
Adapted from keyingredient.com
Muffins- Cream Cheese Filled Pumpkin

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

Adapted from keyingredient.com

Ingredients

  • FILLING:

  • 1/4

    c. plus 2 tbsp light tub-style cream cheese

  • 2

    tsp powdered sugar

  • 4

    tsp plus 3/4 c granulated no-calorie sweetener (like Splenda) divided.

  • ~~~~~

  • ~~~~~

  • 1 3/4

    c. all-purpoe flour

  • 1 1/2

    tsp baking powder

  • 1/2

    tsp baking soda

  • 2

    tsp cinnamon

  • 1

    tsp ginger

  • 1/4

    tsp clove

  • ~~~~

  • 1

    large egg

  • 2

    large egg whites

  • ~~

  • 3/4

    c. canned pumpkin

  • 1/3

    c.unsweetened applesauce

  • 3

    tbsp canola oil

  • 2

    tbsp molasses

Directions

Preheat the oven to 375 degreese. Line 12 muffin cups with paper or foil cupcake liners. ~~~ FILLING: In a small bowl thoroughly blend the cream cheese, powdered sugar and 4 tsp sweeener. Set aside. ~~~~ ~~~~ In a medium bowl whisk next six ingredients ~~~ With an electric mixer, beat the 3/4 c. sweetner, egg, and egg whites for 3-4 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. ******* Spoon 3 TBS. of THIS batter (OR OF WHATEVER CAKE MIX ) into each muffin cup. ``` Make an indent in each muffin by pressing the end of a wet tsp into the batter ~~ Press a heaping tsp of the cream cheese mixture into the indent. ~~ Top each muffin with another tbsp of batter, spreading it to cover most of the cream cheese. ~~ Bake for 18-20 minutes or until the center springs back when lightly touched. ~~ Cool for 5 minutes before moving muffins to wire rack for complete cooling.

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