Pumpkin Cream Cheese Muffins

Why study for school and better yourself when you can simply bake pumpkin goodies? So when I bomb by microbiology lab practical midterm, I will have the solace of a delicious pumpkin muffin

I've made these in the past a couple of times and they have always been well received. They're wonderfully filled with pumpkin, cream cheese and happiness.

If you think I have a pumpkin obsession, then you're completely right.

Pumpkin Cream Cheese Muffins

Ingredients

Batter

1 1/2 cups pumpkin puree

1/2 cup unsweetened applesauce

1 egg

3 egg whites

1 2/3 cup all-purpose flour

3/4 cup Truvia baking blend, or 1 cup sugar

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp pumpkin spice

Cream Cheese filling

4 oz. fat free cream cheese, room temp

1/2 cup truvia baking blend or 1/2 cup sugar

1 tsp all-purpose flour

1 egg white

1/2 tsp vanilla extract

Directions

1. Preheat oven to 350, and prepare 17 muffin cups.
2. In a large bowl, mix the wet ingredients for the batter together.
3. In a medium bowl, whisk together the dry ingredients.
4. Add the dry to the wet and whisk until nice and smooth.
5. Set aside.
6. For the cream cheese, add all ingredients and whisk thoroughly until no lumps are visible.
7. In each muffin tin fill 1/2 with batter.
8. Spoon tablespoons of the filling over each cup of batter.
9. Cover the filling with a bit more batter.
• If you find yourself not being able to cover each muffin, just fold the batter in the cup over the cream cheese filling to distribute.
10. Bake for 23 minutes.
11. Allow to cool and then go ham.

Nutritional Information (17 servings, one serving is about 1 muffin)

Calories 123, Fat 2.8g, Cholesterol 17mg, Sodium 112mg, Carbohydrates 26.6g, Dietary Fiber 1.2g, Sugars 1.6g, Protein 3.2g