Servings | 12 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 15 Minutes |
Total Time | 25 Minutes |
Difficulty | Easy |
Main Ingredient | Pumpkin |
Category | Fruit |
Meal | Breakfast; Brunch; Snack |
Type | Main Dish; Side Dish; Dessert |
Cuisine | American |
Cook Method | Baking |
Diet |
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
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.
Calories: 134 cal
Total fat: 3g
Cholesterol: 19mg
Sodium: 163mg
Carbohydrate: 21g
Fiber: 1g
Protein: 6g