Pumpkin spice cream cheese muffins

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 1 Egg
  • 1 Egg white

• Canned Goods

  • 1/3 cup Apple sauce, unsweetened

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1 cup Flour
  • 1/2 tbsp Pumpkin spice
  • 1 tbsp Sugar
  • 1 tsp Vanilla

• Dairy

  • 4 oz Light cream cheese
  • 1/2 tbsp Milk

Found on drizzlemeskinny.com

Description

Ingredients

• 1 egg
• ¼ cup brown sugar
• ⅓ cup unsweetened apple sauce
• 1 cup pumpkin puree
• 1 cup flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ Tbsp pumpkin spice
• For the cream cheese topping
• 4 oz light cream cheese, softened
• 1 Tbsp sugar
• 1 egg white ( I use liquid egg whites)
• ½ Tbsp milk
• 1 tsp vanilla

Directions

• Preheat oven to 375F, spray a 12 hole regular sized muffin tin with non stick spray.
• In a small bowl beat together your cream cheese, 1T white sugar, egg white, milk and vanilla for 2 minutes. Set aside.
• In a bowl beat together your egg and brown sugar, add in your pumpkin and apple sauce. Mix well then stir in your flour, baking soda and powder and pumpkin spice.
• Pour into your 12 muffin cups. Top each with about 1 Tbsp of the cream cheese mixture. Use a toothpick and swirl in the cream cheese into the muffin batter.
• Bake for approx 18-20 minutes.
• Makes 12 muffins at 3 smart points each (2PP) Best stored in sealed container then after day 1 moved to the fridge.
• Nutritional info per muffin (not incl pumpkin) Calories 88...Fat 1.9g...Sat fat 1.2g.. Carbs 14.3g...Fiber 0.3g..Sugars 6.3g..Protein 2.7g