Pumpkin Cream Cheese Muffins
Add a touch of festive cheer to your breakfast routine with these Pumpkin Cream Cheese Muffins. Moist, flavorful, and oh-so-decadent. You won’t be able to resist going back for seconds!
That’s right, folks! I do! And it’s REVEAL DAY!! YAY! I’m SO excited!! Can’t ya tell??
What’s SRS? *sigh* Surprise Recipe Swap…. No? Do you live under a rock? *giggle*
Anyway, #SRS or “The SRS (Surprise Recipe Swap) is a wonderful opportunity to meet other bloggers, build blogging friendships and explore others recipes.
It’s also a fun and easy way to add more exposure to your blog – increasing your traffic by getting link backs from others, being mentioned on social media networks, simply finding new followers!”
You are paired up with a fellow blogger at the beginning of the month. You stalk their blog and find a fun recipe to try, then you post about making it on the 20th of the month. Pretty simple? NO! OMG there are SO many YUMMY recipes to try on these blogs. Picking one is just NOT easy. I actually made two. LOL *overachiever*
So, this month I was paired with Erika from Learning the Ropes…One Recipe At A Time. When I first went to check out her blog, she had these Banana Blueberry Mini Muffins that looked TO DIE FOR! I ALMOST made those, but I thought I’d look around and see what I could come up with. She has got some yummy recipes, that’s for sure!! Many of which I have added to my list of things to make. Especially some of the meatless ones.
As luck would have it, Dad gave us a can of pumpkin in the $200 worth of carb-laden foods this past weekend and, well, S isn’t a HUGE pumpkin fan. So, when I found Erika’s Pumpkin Cream Cheese Muffins I knew that would be PERFECT! It was low fat, simple, had whole wheat flour, and cream cheese! Loves me some cream cheese!! I have could seriously eat it straight out of the foil.
Before I do and have none left for the muffins, I should get to the recipe:
Preheat oven to 350. Beat pumpkin, applesauce, and egg substitute until smooth and blended. In a separate small bowl combine flours, sugar, baking soda, and spices until well blended.
In a small bowl beat the cream cheese, flour, egg substitute, vanilla, and sugar until creamy and smooth.
Add the flour mixture to the pumpkin mixture stirring until just combined.
Line 18 muffin tins with liners and lightly spray with cooking spray. Place 1 tablespoon of batter followed by 1 tablespoon of cream cheese mixture and top with another tablespoon of batter.
Bake in a preheated 350 degree oven for 20 to 25 minutes or until golden. Allow to cool for 5 minutes in the pan, then remove to a rack and cool completely.
Store in an airtight container in the refrigerator…IF there are any left. These smell amazing and taste FAB-ulous! I suggest you check our Erika’s blog then join SRS (Surprise Recipe Swap) and hopefully you’ll be paired up with Erika on the next round!!
Pumpkin Cream Cheese Muffins
Add a touch of festive cheer to your breakfast routine with these Pumpkin Cream Cheese Muffins. Moist, flavorful, and oh-so-decadent. You won't be able to resist going back for seconds!
Ingredients
- 15 ounces canned, pureed pumpkin
- 1/2 cup unsweetened applesauce
- 1/2 cup Egg Beaters
- 1 cup all-purpose flour
- 2/3 cup whole wheat pastry flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 8 ounces low fat cream cheese (Neufchatel cheese)
- 1 tablespoon all-purpose flour
- 1/4 cup Egg Beaters
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350.
- Beat pumpkin, applesauce, and egg substitute until smooth and blended.
- In a separate small bowl combine flours, sugar, baking soda, and spices until well blended.
- In a small bowl beat the cream cheese, flour, egg substitute, vanilla, and sugar until creamy and smooth.
- Add the flour mixture to the pumpkin mixture stirring until just combined.
- Line 18 muffin tins with liners and lightly spray with cooking spray.
- Place 1 tablespoon of batter followed by 1 tablespoon of cream cheese mixture and top with another tablespoon of batter.
- Bake in a preheated 350 degree oven for 20 to 25 minutes or until golden.
- Allow to cool for 5 minutes in the pan, then remove to a rack and cool completely.
- Store in an airtight container in the refrigerator.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 194Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 47mgSodium 147mgCarbohydrates 35gFiber 2gSugar 17gProtein 5g
I'm thinking the cream cheese in the middle == great idea. 🙂
These are one of our favorites! Your pics are amazing!
Great recipe for late Summer and Fall! Yum
They look so good Chris. So glad you're linked up to SRS. Hope I get you one month!
Anne xx
These look great. I love using pumpkin in baked goods 🙂
Good Lord they look delicious! What a great pick and presentation! This is definitely a recipe I want to try too!
Oh. My. Word. I could eat my computer screen. This looks so stinkin' yummy!
-Heather
http://www.stringtownhome.net
OH my gosh, yum. Pumpkin is my favorite. Cream Cheese is my favorite. Could this be my new favorite?