Skinny Pumpkin Cream Cheese Muffins

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Ginger, ground
  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 2 tsp Vanilla creme stevia

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 3/4 tsp Vanilla
  • 2 cups Whole wheat flour or gluten-free* flour, white

• Oils & Vinegars

  • 1 tbsp Butter or coconut oil, unsalted

• Dairy

  • 10 tbsp Greek yogurt, plain nonfat
  • 6 tbsp Greek yogurt cream cheese
  • 1/2 cup Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the filling
• 6 tbsp (90g) plain nonfat Greek yogurt
• 6 tbsp (84g) Greek yogurt cream cheese, softened
• ½ tsp vanilla crème stevia, or adjusted to taste
• ¼ tsp vanilla extract
• for the muffins
• 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 tbsp (8g) ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 1 ½ tsp vanilla extract
• 1 ½ tsp vanilla crème stevia
• ¼ cup (60g) plain nonfat Greek yogurt
• 1 cup (244g) pumpkin purée, room temperature (not pumpkin pie mix)
• ½ cup (120mL) nonfat milk

Directions

• Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
• To prepare the filling, beat the Greek yogurt and Greek yogurt cream cheese with a mixer until smooth and creamy. Add in the stevia and vanilla. Beat until fully incorporated. Transfer to a zip-topped plastic bag.
• To prepare the muffin batter, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla, and vanilla crème stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the pumpkin purée. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
• Evenly divide the batter between the prepared muffin cups. Cut the corner off of the zip-topped bag with the filling, and pipe the filling into the center of each muffin cup’s batter. (It’s okay if the filling sticks up over the top of the batter. The batter will rise around its sides as it bakes.) Bake at 350°F for 20-23 minutes or until the pumpkin parts of the tops feels firm to the touch and a toothpick inserted into the pumpkin part comes out clean. Cool in the muffin cups for 10 minutes before transferring to a wire rack.