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Today, I’m revisiting a recipe that was posted last fall. This time, it’s revamped and even better! There’s a little less sugar (couldn’t tell a difference), a little vanilla extract to still add sweetness, and 1/2 of the flour is now whole wheat.
Pumpkin Cream Cheese Muffins
Slightly modified from this recipe on Instructables.com
Makes 12 muffins
- 5oz canned pure pumpkin
- 4 Tbsp liquid egg whites (like the kind from Egg Beaters)
- 1/3 cup canola oil
- 1/4 cup water
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3/4 cup whole wheat flour
- 1/2 cup all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- Cream cheese swirl: 1/4 cup Neufchatel cheese + 1 tsp granulated sugar
Preheat oven to 350 degrees and line muffin tin with liners.
Whisk together pumpkin, egg whites, canola oil, water, sugar, and vanilla in a large mixing bowl.
In a separate bowl, combine flours, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Add flour mixture into wet ingredients in 2 additions. Mixing just until combined.
Fill muffin liners 3/4 full.
Slightly warm neufchatel cheese in the microwave, until it’s a little runny. Stir in sugar.
Add a small amount of mixture to top of each filled muffin tin.
Bake 18-20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
These are really good with coffee or tea. Just fyi 🙂