Pumpkin Cream Cheese Muffins
3PP, 3SP blue, green & purple
Servings: 12
Ingredients
- 1 egg
- 1/4 cup brown sugar
- 1/3 cup unsweetened apple sauce
- 1 cup pumpkin puree
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 Tbsp pumpkin spice
- For the cream cheese topping
- 4 oz light cream cheese softened
- 1 Tbsp sugar
- 1 egg white I use liquid egg whites
- 1/2 Tbsp milk
- 1 tsp vanilla
Instructions
- Preheat the oven to 375F and spray a 12 hole regular sized muffin tin with nonstick cooking spray.
- In a small bowl, beat together the cream cheese, 1T white sugar, egg white, milk, and vanilla for 2 minutes. Set aside. This works best with a hand mixer or a stand mixer because you need air whipped into the cream cheese to make it light and fluffy. If you have to mix it by hand with a spoon, beat it for more than 2 minutes.
- In a bowl, beat together the egg and brown sugar until light and fluffy. Then add in the pumpkin puree and unsweetened apple sauce. Mix well then stir in the flour, baking soda, baking powder, and pumpkin spice.
- Pour the batter into the 12 muffin cups. Top each muffin with about 1 tablespoon of the cream cheese mixture. Use a toothpick and swirl it into the cream cheese into the muffin batter.
- Bake the muffins for approx 18-20 minutes.
Nutrition
Serving: 1muffin | Calories: 88kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 1.2g | Sodium: 174mg | Fiber: 0.91g | Sugar: 4.8g