No Sugar Added Pumpkin Cream Cheese Muffins |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A pumpkin muffin with a cream cheese filling. Low in fat and made with no artificial sweeteners. Ingredients:
2 cups flour |
1 teaspoon cinnamon |
1/2 teaspoon pumpkin pie spice |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 cup canned pumpkin puree |
6 ounces frozen apple juice concentrate, thawed (reserve 1 tbsp. for filling) |
2 eggs, beaten (or 2 equivalent egg substitute) |
1/2 teaspoon salt |
8 ounces reduced-fat cream cheese |
1 egg, beaten (or 1 equivalent egg substitute) |
1 tablespoon flour |
1 teaspoon orange zest |
Directions:
1. Combine flour, spices, soda, powder, and salt.
2. In a separate bowl bland pumpkin, eggs, and juice concentrate completely.
3. Add dry ingredients to wet until they are just moistened. Do not over mix.
4. In a blender or food processor, blend filling ingredients together thoroughly. This is easier if they are allowed to come to room temperature first.
5. Fill 1/3 of muffin cups or tins with muffin batter. Spoon a layer of filling on top. Finish with another layer of muffin batter so that cups are just about full. Bake at 350 degrees for 25-30 minutes.
6. Alternative Preparation: Get a complete fat free muffin by skipping the filling and adding 1/2 cup of raisins to the mix for a chewy, slightly sweeter muffin.
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