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Cheese-Topped Pumpkin Muffins

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Cheese-Topped Pumpkin Muffins
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12
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Add these cheesy muffins made with pumpkin to your bread basket - ready in 30 minutes.

Ingredients

1 3/4
cups all-purpose flour
1/2
cup sugar
3
teaspoons baking powder
1
teaspoon pumpkin pie spice
1/4
teaspoon salt
3/4
cup canned pumpkin
1/2
cup skim milk
1/4
cup oil
2
egg whites
4
oz. fat-free cream cheese (from 8-oz. pkg.), cut into 12 cubes*
2
tablespoons brown sugar

Directions

  • 1 Heat oven to 400°F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
  • 2 In large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt; mix well.
  • 3 In small bowl, combine pumpkin, milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups. Press 1 cube cream cheese into center of each muffin. Top each with 1/2 teaspoon brown sugar.
  • 4 Bake at 400°F. for 14 to 18 minutes or until toothpick inserted near center, but not into cream cheese, comes out clean. Immediately remove from pan. Serve warm. Store in refrigerator.
Tips  

* Fat-free cream cheese in a tub can be used. Make indentation in center of each muffin with tip of spoon; place 1 1/2 teaspoons cream cheese in each indentation.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
170
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
8%
(
Saturated Fat
1g
5%
)
Cholesterol
0mg
0%
Sodium
200mg
8%
Total Carbohydrate
27g
9%
(
Dietary Fiber
1g
4%
,
Sugars
12g
)
Protein
4g
Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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