Pumpkin Cream Cheese Muffins

With fall here, as we all know, Starbucks is making a killing – again.  Their current seasonal ad is “A Decade of Pumpkin Devotion”, celebrating of course the 10th anniversary of the Pumpkin Spice Latte.  Of course, in addition to the siren call of that beverage, there are also the array of delicious seasonal drinks and baked goods, the pumpkin cream cheese muffin, the pumpkin scone, and the pumpkin loaf.  I’m not big on loaf style baked items, but the other two are delicious tastes of fall goodness.  The downside, though, is the hefty price in both money and calories.

Luckily, my girl Hungry Girl came to the rescue!  I made a batch of these delicious pumpkin cream cheese muffins, and they are pumpkin perfection!  Moist, flavourful, just the right amount of spicy, and the cream cheese is sweet, decadent, and heavenly.  They also pack a punch with 3 grams of fibre and 5 grams of protein per muffin.  Best of all, these only clock in at 120 calories, less than half of the coffee shop version, not to mention the money savings!  And I love baking, so these babies are definitely going in my repertoire.  Whip out your mixing bowls and wooden spoons, folks!

Pumpkin Cream Cheese Muffins (original recipe here)  

Ingredients

  • Filling
  • 4 oz (113g) light cream cheese
  • 2 ½ tbsp Splenda
  • 1 tbsp liquid egg substitute
  • ¼ tsp vanilla extract
  • Muffins
  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 15 oz (425g) canned pure pumpkin
  • ½ cup liquid egg substitute
  • ⅓ cup Splenda
  • ⅓ cup brown sugar

Directions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups.
  2. For filling, mix cream cheese with Splenda in a bowl.  Add egg substitute and vanilla, mix well.
  3. For muffins, in a large bowl, mix flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
  4. In a medium bowl, mix remaining muffin ingredients (pumpkin, egg substitute, Splenda, brown sugar).  Whisk until uniform, and then add to flour mixture.  Stir until smooth.
  5. Evenly distribute half the batter between the 12 muffin cups.  Smooth tops, and then use a spoon to make a small well in each muffin.
  6. Evenly distribute the filling among the 12 muffins, there will be about 2 tsp filling for each muffin.
  7. Top with the remaining half of the muffin batter, and smooth out tops.
  8. Bake for 16-18 minutes, until a toothpick inserted comes out clean.

Yum!!!  Anyone else doing seasonal baking, coffee shop hacks?  Share your pumpkin recipes here!

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One response to “Pumpkin Cream Cheese Muffins

  1. Pingback: Pumpkin Scones | Dash of Pink

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