Monday, May 14, 2012

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 from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 91%Vitamin C 3%
Calcium 4%Iron 9%
Nutrition Grade C-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

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