Dessert

Pumpkin and Creamcheese muffins is for Breakfast, Dessert.

Pumpkin and Creamcheese muffins takes 20 minutes to prepare.

Pumpkin and Creamcheese muffins takes 20 minutes to cook.

Pumpkin and Creamcheese muffins makes 24 servings.

The ingredients for Pumpkin and Creamcheese muffins are:

Filling:
1 (8oz) package of low fat creamcheese, softened
1 egg
1 tbls splenda

Muffin:
1 Cup of Whole Wheat Flour
1 1/4 Cup of Almond Meal/Flour
1/2 cup Flax seed meal
3 tsp pumpkin pie spice
1 tsp cinnamin
.5 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1/3 cup of egg whites (egg beaters), lightly beaten
1 1/2 cups of Splenda
1 can of pumpkin puree
1/2 cup of Applesauce (unsweetened)

Here is how you make Pumpkin and Creamcheese muffins:

1. for the filling, in a small mixing bowl, beat the cream cheese, egg and 1 tbls splenda. In a large bowl, combine almond flour, whole wheat flour, pumpkin pie spice, cinnamin, nutmeg, baking soda, and salt. Beat the eggs, sugar, pumpkin and applesauce. Stir in dry ingredients, just until moistened. 2. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoons over batter. Top with remaining batter. 3. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serving Size: 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user LYNNDLPHN23.

The nutritional information for Pumpkin and Creamcheese muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 96.2

• Total Fat: 5.8 g
• Cholesterol: 13.3 mg
• Sodium: 140.6 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 2.5 g
• Protein: 4.3 g

The dietary needs meet for Pumpkin and Creamcheese muffins is Low Carb