Pumpkin Cream Cheese Muffins

There was a can of pumpkin puree just taunting me in the cupboard.  I wasn't sure what I wanted to do with it, but today I decided to make some pumpkin cream cheese muffins.  It's basically pumpkin bread with a few substitutions to make it healthier and a cream cheese filling.  I made a bit too much filling so I topped some of them with the cream cheese too.

Everyone seemed to enjoy these, even my husband who is not very fond of pumpkin at all.  I only made 12 muffins because I wasn't too sure how everyone would like them.  Of course they love them so they are half gone already :)  I won't complain though because these are lo calorie and contains some good points.

One without cream cheese topping and one with the topping

Pumpkin Cream Cheese Muffins

15 oz pureed pumpkin
1/2 cup unsweetened applesauce
2 eggs
1 cup all-purpose flour
2/3 cup whole wheat flour
1 cup Stevia, cup for cup baking mix or sugar
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp ground ginger
8 oz. fat free cream cheese
1 TBS all-purpose flour
1 egg
1 tsp vanilla extract
1/4 cup Stevia, cup for cup baking mix or sugar

• Beat pumpkin, applesauce, and eggs until smooth and blended
• In a separate small bowl combine flours, stevia, baking soda, and spices until well blended
• Add about 1 cup of flour mixture to pumpkin mixture at a time beating well to combine in between each addition
• When batter is combined work on the cream cheese mixture
• In a small bowl beat the cream cheese, flour, eggs, vanilla, and stevia until creamy and smooth
• Grease muffin tins or line with muffin liners
• Place 1 tablespoon batter followed by 1 tablespoon cream cheese mixture and topped with another tablespoon of batter (I had extra cream cheese filling so I topped some with the cream cheese mixture as well...this is optional and you  could just add more to the filling if you prefer)
• Bake in a preheated 350 degree oven for 20 minutes or until golden
• Cool for about 5 minutes in the muffin tin then remove from tin and cool completely on a wire rack
• Refrigerate any leftovers in an air tight container

A picture of the yummy center :)

These are very yummy and I know this would be more of a fall recipe, but I don't discriminate pumpkin and can eat it any time of the year :)  These smell fabulous baking!  The aroma of pumpkin pie fills the entire house.

Below is the nutritional value for 1 muffin.  This recipe yields 12 muffins.

Nutrition Facts

Serving Size 101 g

Amount Per Serving

Calories 174 Calories from Fat 75

% Daily Value*

Total Fat 8.3g 13%

Saturated Fat 4.7g 23%

Trans Fat 0.0g

Cholesterol 75mg 25%

Sodium 184mg 8%

Total Carbohydrates 19.1g 6%

Dietary Fiber 1.6g 7%

Sugars 2.5g

Protein 5.8g

Vitamin A 91% • Vitamin C 3% Calcium 4% • Iron 9%

Nutrition Grade C-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in selenium
• Very high in vitamin A

Bad points

• High in saturated fat
• High in cholesterol
• Contains alcohol