Pumpkin Cheesecake Muffins

By Hklbrries

If you don't want to use Splenda, just use 1 cup of granulated sugar instead of 1/2 cup Splenda. Garnish the muffins, if desired, by inserting a pecan half in the center.

Ingredients

• Cream Cheese Mixture:
• 1 large orange
• 1/4 cup less-fat margarine (with 7 or 8 grams fat per tablespoon and no trans fats)
• 1/2 cup sugar
• 1/2 cup Splenda
• 1/3 cup dark brown sugar, packed
• 1 large egg (higher omega-3 egg if available)
• 1/4 cup egg substitute
• 1 cup canned pumpkin
• 1/3 cup orange juice
• 1 cup whole-wheat flour
• 1 cup unbleached white flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt
• 1 1/4 tsp pumpkin pie spice
• 8 ounces light cream cheese
• 2 tbsp light corn syrup
• 1 cup powdered sugar

Preparation

Step 1

Preheat oven to 350 F. Line a muffin pan with muffin papers. Cut orange into wedges, and remove seeds (if there are any). Place orange wedges (peel and all) into a food processor. Pulse until finely chopped, set aside.

In a large mixing bowl, beat less-fat margarine with sugar, Splenda and brown sugar until smooth. Beat in egg and egg substitute one at a time. On low speed, beat in pumpkin, orange juice and the orange puree.

Combine flours, baking soda, baking powder, salt and pumpkin pie spice together in 8-cup measure and whisk to blend. Add flour mixture into orange mixture, stirring just until combined. Spoon 1/4 cup batter into each muffin paper.

For Cream Cheese Mixture, add cream cheese, corn syrup and powdered sugar to small mixing bowl and beat until smooth. Drop a tablespoon full into the center of each muffin, pressing down gently so the cream cheese sinks a little.

Bake for about 20 minutes (until toothpick inserted near center comes out clean). Once the muffins cool, keep them in an airtight bag or container in the refrigerator.