In case you haven’t heard, it’s fall! Not only is it fall, but it’s almost Halloween and all the delicious pumpkin treats are in full swing. I should have probably posted these Skinny Pumpkin Cream Cheese Muffins a while ago, but to be completely honest I just made them last weekend….I am a little behind on my pumpkin cooking. Well, I wouldn’t say I’m exactly late, but, better now then never! Use my Homemade Pumpkin Puree Recipe for the ultimate flavor in this recipe!
I was originally making this recipe as a bread, and had some left over batter because, well, I only have one loaf pan (note to self: buy more cooking supplies). The recipe I followed was for 2 loaves, but I figured I could make some muffins to go along with it. Luckily I made the muffins, because the bread didn’t turn out so hot. I thought it was done, but after slicing into the middle I realized it wasn’t…and no one likes raw pumpkin bread. Not my most domestic moment, but at least these little muffins swooped in and saved the day. Even my picky toddler devoured these muffins!
I love this recipe because it’s a lot healthier than your typical muffin. By replacing butter with applesauce, it saves lots of calories and makes the muffins incredibly moist. It’s up to you if you want to substitute some of the sugar with the Stevia, but I find it bakes just as well, and I don’t mind saving even more calories when possible.
- 1-1/2 cup pureed pumpkin
- ½ cup unsweetened applesauce
- 1 whole egg
- 3 egg whites
- 1 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/2 cup Stevia Cup For Cup sweetener
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 8 oz. reduced fat cream cheese
- 1/4 cup granulated sugar
- 1 TBS all-purpose flour
- 2 egg whites
- 1 tsp vanilla extract
- For the Batter
- 1. With an electric mixer, beat the pumpkin, applesauce, egg (1), and egg whites (3) on medium speed until smooth.
- 2. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
- 1. Beat the cream cheese, sugar, vanilla, egg whites (2) and flour until creamy and smooth.
- 2. Grease 2 muffin tins. Put a small amount of batter in the bottom of each muffin, enough to cover the bottom. Place 1 generous TBS of cream filling on top of the first layer, press down with the back of a spoon to even it out. Top with more batter to cover cream cheese filling. Liners should be 1/2-3/4 full.
- 3. Bake in a 350 degree oven for about 25-30 minutes, or until a toothpick inserted comes out clean. Cool and remove from pans.
- Store in the refrigerator in an airtight container.
I can cross another thing off my Fall Bucket List! What kind of fall baking are you doing these days?
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Thanks for visiting!
-Allyson
Rosemary Foster says
Why do you say to grease the muffin tins, then, in the instructions, say the liners should be 1/2 – 3/4 full? The photo also shows muffins in paper liners.
Allyson says
Guess just a typo. If you don’t use liners, I would suggest greasing 🙂