Wednesday, November 27, 2013

Inside-Out Pumpkin Cream Cheese Muffins - low sugar and low fat

Happy Thanksgiving!

I have been cooking a lot of soup lately, but it just didn't seem right share something that didn't have a connection to Thanksgiving, so luckily I have just the right thing!  I made these earlier in the week and they were delicious. I had picked up a container of Philadelphia cream cheese recently at the store - it was a limited edition flavor. Yes that was all it took for me to grab it - I had to try it before it was gone! And with a label of "brown sugar and cinnamon" - well how could I pass it up?  That's right - I couldn't!

I really had no idea what I was going to do with it but then a series of events occurred.  First of all, I had cooked some sugar pie pumpkins and had that wonderful fresh pumpkin just waiting to be baked into that perfect something.  And of course I have a thing for muffins  - they are just the ideal breakfast food... easy to eat, tasty, and filling.  And they complement a cup of coffee perfectly!  So it was inevitable that the pumpkin (the first I have ever cooked!) and the cream cheese blended to make this fall treat.


A new favorite!

CREAM CHEESE-FILLED PUMPKIN MUFFINS

adapted from the King Arthur website

1 cup fresh pumpkin puree (or canned)
2 large eggs
3 Tbsp. applesauce
1/4. cup Splenda Brown Sugar Blend (or 1/2 c. regular brown sugar)
1/4 cup boiled cider (King Arthur)
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1.4 tsp. ground ginger
1/4 tsp. baking spice (Penzeys Spices)
1 tsp. baking powder
3/4 tsp. baking soda (if using Splenda blend; decrease by 1/4 tsp if using regular brown sugar)
1/3 cup milk (I used vanilla Coconut milk)
1 1/2 cups white whole wheat flour

Filling:
1 container of spreadable brown sugar-cinnamon Philadelphia cream cheese
2 packets Truvia for a little extra sweetness

Preheat the oven to 400.  Line a muffin tin or spray with a non stick spray.

For the batter, whisk together the pumpkin, eggs, Splenda baking bland, applesauce, boiled cider, and all of the better ingredients except for the flour..  Mix until well combined.

Add the flour and continue mixing until completely blended.

For the filling, I just took the flavored cream cheese and stirred it until smooth and then added t packets of Truvia in order go sweeten it up just a little.

Take about 2 Tbsp. of the batter and spoon it into each greased or lined muffin cup. Be sure it covers the bottom of the cup. Then drop a heaping tablespoon of cream cheese filling onto the center of the batter, then cover with the remaining batter, about another 2 tablespoons each.

Bake for 18-20 minutes. Remove from the oven and let stand for 5 minutes before removing from the pan.   These muffins taste even better the second day The pumpkin flavor seems to intensify upon standing.


The healthy ingredients!


Fresh sugar pie pumpkin!


The batter with cream cheese filling. More batter went on top before baking.


A plate of goodness...


A sneak peek ...


This picture says it all.....

I wish everyone the happiest of Thanksgivings - and am so very grateful for my family, my friends, and the many blessings in my life that brighten each and every day.

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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.