Lower Fat Pumpkin Butterscotch Cream Cheese Muffins Food

PUMPKIN CREAM CHEESE MUFFINS

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.

LOWER FAT PUMPKIN BUTTERSCOTCH CREAM CHEESE MUFFINS

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).

LOWER-FAT, LOWER-SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
• Mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl.
• Combine the applesauce, pumpkin, sugar, Splenda, oil, egg substitute and water in a medium bowl; mix thoroughly.
• Add the applesauce mixture to flour mixture, mixing until completely incorporated.
• Pour the batter into muffin tin, filling about 2/3 full.
• Sprinkle tops of batter with walnuts.
• Bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean.
• Please note: When you bake with Splenda, the cooking time is greatly reduced.

PUMPKIN CREAM CHEESE SWIRL MUFFINS

Steps:

• Preheat oven to 375°F Place paper baking cups into muffin pan. Set aside.
• In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
• In large bowl, whisk together pumpkin, sugar and brown sugar.
• Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
• In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
• Fill prepared muffin cups.
• Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video at the top of the page.).
• Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• I liked these best at room temperature or even slightly chilled.

LOWER FAT PUMPKIN BARS

Steps:

• Preheat oven to 350°.
• Beat together the sugar, applesauce, egg substitute and pumpkin.
• Sift dry ingredients into bowl.
• Mix well.
• Pour into a 15x10x1 pan and bake for 23-27 minutes.
• Cool completely.
• Mix together icing ingredients using more milk if needed.
• Spread over cooled pumpkin bars.

1-GRAM FAT PUMPKIN SPICE MUFFINS (LOW FAT)

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Line three (12-cup) regular size muffin tins with paper liners, then spray the bottom of the paper liners with cooking spray.
• In a large bowl mix together flour with brown sugar (or Splenda sugar if using) baking powder, baking soda, salt, nutmeg, cinnamon and cloves until well combined.
• In another bowl whisk or beat on low speed of an electric mixer the eggs with pumpkin puree, applesauce and fat-free yogurt until smooth and well blended.
• Stir in raisins until combined.
• Evenly divide the batter between all the muffin tins.
• Bake for about 30 minutes or until the muffins test done.