Healthy Pumpkin Bran Cream Cheese Muffins Food

HEALTHY PUMPKIN BRAN CREAM CHEESE MUFFINS

Healthy Pumpkin Bran Cream Cheese Muffins image

These are my favorite fall/winter muffin. This is a mixture of recipe #204128 and recipe #189156. Delicious! And these are great, full of protein and fibre. You can feel good eating these! Note: if you arent a cheese fan, you may want to use less cheese. Put in how much looks right to your taste. Also, these are not overly sweet so add more sugar if you wish.

Provided by I Cant Believe Its

Categories Lunch/Snacks

Time 1h

Yield 11-12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup brown sugar (more for a sweeter muffin)
1 cup all-bran cereal
1 cup skim milk
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups canned pumpkin
2 egg whites, beaten
1 3/4 teaspoons pumpkin pie spice
1 1/4 teaspoons cinnamon
1 tablespoon vanilla extract
3 -4 ounces fat free cream cheese or 3 -4 ounces light cream cheese, rolled into small balls
chopped walnuts, to top (optional)
cinnamon sugar, to top

Steps:

Preheat oven to 400°F, and grease 12 standard size muffin cups with cooking spray.
Roll 3-4 ounces cream cheese into little balls (as big as you perfer, and you can roll them in fine sugar if you like, too), and place single layer on wax paper in freezer while preparing rest of recipe.
Mix cereal and milk in a large bowl and set aside for a few minutes to soften.
While softening, whisk flour, sugar, baking powder, and salt in large bowl.
Whisk pumpkin, egg, pumpkin spice, cinnamon, and vanilla together, then stir in cereal and milk.
Fold wet mixture into dry and add in the cream cheese balls **dont over mix**.
Fill up each muffin cup, sprinkling the tops with additional cinnamon+sugar, and walnuts.
Bake 28-38 minutes and cool on cooling rack. Tastes delish warm, but they also refrigerate and freeze well.
SUGGESTION: Would taste delish with cream cheese icing on top :).

HEALTHY PUMPKIN PIE BRAN MUFFINS

Healthy Pumpkin Pie Bran Muffins image

These super moist and healthy muffins top my list of bran muffin recipies. I have them for breakfast all the time

Provided by kimhildeb

Categories Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup granulated sugar
1 cup all-bran cereal
1 cup nonfat milk (skim)
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups canned pumpkin
1 egg, beaten
1 3/4 teaspoons pumpkin pie spice
1 tablespoon vanilla extract

Steps:

Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Option: Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a large bowl; Mix well.
Whisk pumpkin, egg, pumpkin pie spice and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon 1/3 cup equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature.
Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
Makes 12 muffins.

Nutrition Facts : Calories 108.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 18, Sodium 343.4, Carbohydrate 22.9, Fiber 4.2, Sugar 7.2, Protein 4.3

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