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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Spiced Pumpkin Muffins - sugar free and healthy

It's Fall..... and Fall screams pumpkin.  I am not a huge fan of pumpkin pie (I know - that is almost sacrilegious!)but I do love everything else pumpkin - muffins, bread, cheesecake, pancakes, waffles - well you get the picture.  I am a fan!  Even my dogs love pumpkin. They each get a tablespoon of it every night because it is really good for them!
So it should be good for us too  -right?  And this recipe is truly a "good for you" recipe.  it is low in sugar, low in fat (really NO fat) and totally healthy.  And yes, they are good too - I mean really good.  They are not like a regular muffin, but that doesn't make them any less desirable.

SPICED PUMPKIN MUFFINS

adapted from Foods for the Soul

1 1/2 cups plus 3 Tbsp. flour

1 1/2 cups plus 3 Tbsp. white whole wheat flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ginger

1/4 tsp. salt

4 1/2 tsp. applesauce

1 1/2 cups pumpkin

1 1/4 cups non or low fat milk (I used vanilla coconut milk - Silk brand)

1 Tbsp. lemon juice

3 Tbsp. vanilla (not a typo - it adds a TON of flavor)

1/4 c. Truvia Baking Blend

2 tsp. Truvia

1/2-1 cup raisins, soaked in apple cider then drained  (optional)

Preheat the oven to 325 and spray a muffin tin with non-stick cooking spray (I love EverBake from King Arthur Flour - so worth the extra money to me).

In a medium bowl, combine the flours, baking powder, baking soda, spices and salt.. Whisk together and set aside.

In a large bowl, mix together the applesauce, pumpkin, milk, lemon juice and vanilla.  Stir in the two different Truvia products. Add in the flour mixture and stir, just until the flour is incorporated. Gently fold in the drained raisins, if desired.

Ready for the oven with a dusting of maple sugar.

Spoon the batter into the prepared muffin tin, filling each to the top.  Bake at 325 for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove from the pan and finish cooling on a wire rack.   Serves 12.

The aroma is intoxicating as these cool.

These muffins are different than the "regular" muffin. They are very dense, not cake like, because of the ingredients.  But when you take that first bite, you instantly know you are eating something fabulous and the healthy part is just an added bonus!!   Healthy is transformed into something wonderful!!
 Because they are dense, they are incredibly moist and are delicious the next day , warmed in the microwave.

 You definitely cannot eat just ONE bite!

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