Pumpkin cream cheese muffins

Recipe Information

Ingredients

• Topping

  • 1/3 cup chopped pecans

  • 1/4 cup sweetener

  • 1/4 cup brown sugar

  • 1 tablespoon cinnamon

• Batter:

  • 1 1/4 cups all-purpose flour

  • 3/4 cup sweetener

  • 1/2 teaspoon baking soda

  • 2 teaspoon pumpkin pie spice

  • 1 egg

  • 2/3 cup canned pumpkin

  • 1/2 cup natural applesauce

  • 1 teaspoon vanilla extract

• Filling:

  • 1 (8 ounce) package fat free cream cheese

  • 2 egg whites

  • 1 teaspoon vanilla extract

  • 3 tablespoons sweetener

Directions

• Preheat an oven to 350 degrees F. Grease a muffin tin.

• To make the filling, add the cream cheese to a bowl and beat with a mixer until soft. In the same bowl, add the egg whites, vanilla and sweetener. Beat until smooth.

• To make the batter, in a separate bowl, mix the flour, sweetener, baking soda, and pumpkin pie spice. Add the whole egg, canned pumpkin, applesauce, and vanilla. Beat until smooth.

• Mix the topping ingredients together in a separate bowl and set aside.

• Pour the pumpkin batter into the muffin cups to about 1/4 full. Add one tablespoon of cream cheese filling. Fill to ¾ full with more pumpkin batter. Sprinkle with pecan topping.

• Bake for 15 minutes. Makes 12 muffins.

Nutrition (per serving)

• Calories: 134 cal

• Total fat: 3g

• Cholesterol: 19mg

• Sodium: 163mg

• Carbohydrate: 21g

• Fiber: 1g

• Protein: 6g