Brunch

Cheesecake Stuffed Pumpkin Muffins is for Breakfast, Snack.

Cheesecake Stuffed Pumpkin Muffins takes 10 minutes to prepare.

Cheesecake Stuffed Pumpkin Muffins takes 30 minutes to cook.

Cheesecake Stuffed Pumpkin Muffins makes 18 servings.

The ingredients for Cheesecake Stuffed Pumpkin Muffins are:

Batter:
Buttermilk, lowfat, 2 cup
*Country Choice Organic Old Fashioned Oats, 1 cup Ginger, ground, 1 tsp
Nutmeg, ground, 1 tsp
Salt, 1 tsp
Baking Powder, 1 tsp
Baking Soda, 1 tsp
*Wheat flour, white, bread, enriched, 1 cup
*Wheat flour, white, all-purpose, unenriched, 0.75 cup
*Splenda Brown Sugar Blend, 1/4 cup
Vanilla Extract, 2 tsp
Egg substitute, liquid (Egg Beaters), 0.5 cup
Pumpkin, canned, without salt, 1.75 cup
Egg substitute, liquid (Egg Beaters), 1 cup

Filling:
Egg substitute, liquid (Egg Beaters), 0.25 cup
Vanilla Extract, 1 tsp
*Philadelphia Fat Free Cream Cheese, 8 oz
Honey, 0.25 cup

Topping:
Walnuts, 1 cup, chopped
Brown Sugar, 1 tsp packed

Here is how you make Cheesecake Stuffed Pumpkin Muffins:

Combine Buttermilk and Oats and soak overnight. Preheat oven to 350 degrees. Add the rest of the batter ingredients until well blended. In a separate bowl mixing filling ingredients til combined. Spray muffin cups with cooking spray and add 1 tbsp muffin batter in each cup. Then add 1 tsp on filling, and top with 2 tbsp of batter to stuff the muffins. Top each muffin w walnuts and 1/2 tsp reg brown sugar. Bake for 30 minutes until toothpick comes out clean.Serving Size: 1 large muffinNumber of Servings: 18Recipe submitted by SparkPeople user JULWHEELER.

The nutritional information for Cheesecake Stuffed Pumpkin Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 197.7

• Total Fat: 5.3 g
• Cholesterol: 3.6 mg
• Sodium: 385.9 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 2.0 g
• Protein: 8.3 g

The dietary needs meet for Cheesecake Stuffed Pumpkin Muffins is Low Fat