Lower Fat Pumpkin Butterscotch Cream Cheese Muffins Recipes

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PUMPKIN CREAM CHEESE MUFFINS



Pumpkin Cream Cheese Muffins image

You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.

Provided by Barb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Yield 18

Number Of Ingredients 18

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 ½ tablespoons all-purpose flour
5 tablespoons white sugar
¾ teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 ½ cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
2 eggs
1 ⅓ cups canned pumpkin
⅓ cup olive oil
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
  • To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
  • For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  • For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
  • Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
  • Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 45.2 g, Cholesterol 49.8 mg, Fat 12.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 225.8 mg, Sugar 28.8 g

LOW FAT OATMEAL PUMPKIN SPICE MUFFINS



Low Fat Oatmeal Pumpkin Spice Muffins image

This is a recipe I adapted from an old favorite, applesauce muffins. They are high in fibre and low in fat.

Provided by julielenore

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup oats
1 1/4 cups pumpkin puree
1/4 cup oil
2 eggs, beaten
1/2 cup milk

Steps:

  • Preheat oven to 350.
  • Oil or spray muffin tins with cooking spray.
  • Sift together the dry ingredients.
  • Add the rest of the ingredients and stir until just moistened.
  • Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
  • Remove from pan after 5-10 minutes and let cool.
  • place in a airtight container and try not to eat for 24 hours as they will become more moist.

LOWER FAT PUMPKIN BUTTERSCOTCH CREAM CHEESE MUFFINS



Lower Fat Pumpkin Butterscotch Cream Cheese Muffins image

I modified a couple of different recipes to create this decadent muffin! I make it as jumbo muffins, but it could also be done in regular size.

Provided by cjbamboo

Categories     Quick Breads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup Splenda granular, sugar substitute
2 teaspoons cinnamon
1/2 cup egg white
1/3 cup applesauce
1 tablespoon oil
1 cup non-fat soymilk
1 cup canned pumpkin
1 teaspoon vanilla
1/4 cup butterscotch chips
1/3 cup fat free cream cheese
2 tablespoons egg whites
2 tablespoons Splenda granular, sugar substitute

Steps:

  • Make filling: Combine cream cheese, egg whites and Splenda until smooth.
  • Preheat oven to 375 for convection oven or 400 for regular oven.
  • Spray pans with non-stick cooking spray.
  • Mix dry ingredients.
  • Stir in wet ingredients until combined.
  • Fill tins 2/3 full of batter.
  • Place small amount of filling in each muffin.
  • Top with remaining batter.
  • Bake for 25 - 30 minutes (for jumbo muffins).

Nutrition Facts : Calories 236.8, Fat 5.3, SaturatedFat 2.2, Sodium 528.3, Carbohydrate 41.3, Fiber 6.7, Sugar 6.5, Protein 8.9

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