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High Protein Pumpkin Cream Cheese Muffins takes 20 minutes to prepare.

High Protein Pumpkin Cream Cheese Muffins takes 22 minutes to cook.

High Protein Pumpkin Cream Cheese Muffins makes 24 servings.

The ingredients for High Protein Pumpkin Cream Cheese Muffins are:

FILLING:

8 oz pkg -Philadelphia Cream Cheese 1/3 less fat
3/4 cup Splenda
1/4 cup Granulated Sugar

MUFFINS:

2 cup Whole Wheat Flour
1 cup White Flour
1 serving EAS Lean 15 Protein Powder, Vanilla Cream 2 scoops (30 g)
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
3/4 tsp Cloves, ground
1 tsp plus 1 TBS Pumpkin Pie spice
1 tsp Salt
1 tsp Baking Soda
1 cup Egg substitute (Egg Beaters)
2 cups Splenda
2 cups Pumpkin, canned
3/4 cup Applesauce, unsweetened
1/2 cup Canola Oil or Olive Oil

Here is how you make High Protein Pumpkin Cream Cheese Muffins:

FILLING: Combine cream cheese and sugars in a medium bowl and mix until well blended and smooth. Refrigerate mixture while you prepare muffins to allow it to cool and thicken slightly.MUFFINS: In a medium bowl, combine the flour, protein powder, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In a large bowl using an electric mixer on medium-low speed combine the eggs, sugar, pumpkin puree, unsweetened applesauce, and oil until blended. Turn mixer to low and add dry ingredients, mix just until blended. Preheat oven to 350 F and line or spray your muffin tins. Fill each muffin pan with just enough batter to cover the bottom of each well (1 TBS). Scoop a small amount of the cream cheese mixture into each muffin well and then top each with the remaining batter covering the cream cheese completely. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.Serving Size:? 24 regular sized muffins

The nutritional information for High Protein Pumpkin Cream Cheese Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 145.7

• Total Fat: 6.9 g
• Cholesterol: 8.3 mg
• Sodium: 215.8 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 2.4 g
• Protein: 4.6 g