Lower Fat Pumpkin Butterscotch Cream Cheese Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I modified a couple of different recipes to create this decadent muffin! I make it as jumbo muffins, but it could also be done in regular size. Ingredients:
2 cups whole wheat flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup splenda granular, sugar substitute |
2 teaspoons cinnamon |
1/2 cup egg white |
1/3 cup applesauce |
1 tablespoon oil |
1 cup non-fat soymilk |
1 cup canned pumpkin |
1 teaspoon vanilla |
1/4 cup butterscotch chips |
1/3 cup fat free cream cheese |
2 tablespoons egg whites |
2 tablespoons splenda granular, sugar substitute |
Directions:
1. Make filling: Combine cream cheese, egg whites and Splenda until smooth.
2. Preheat oven to 375 for convection oven or 400 for regular oven.
3. Spray pans with non-stick cooking spray.
4. Mix dry ingredients.
5. Stir in wet ingredients until combined.
6. Fill tins 2/3 full of batter.
7. Place small amount of filling in each muffin.
8. Top with remaining batter.
9. Bake for 25 - 30 minutes (for jumbo muffins).
|
|