Cheese-Topped Pumpkin Muffins

Name: Cheese-Topped Pumpkin Muffins
Ingredients: 1 3/4 c. all-purpose flour; 1/2 c. sugar; 3 tsp. baking powder; 1 tsp. pumpkin pie spice; 1/4 tsp. salt; 3/4 c. canned pumpkin; 1/2 c. skim milk; 1/4 c. oil; 2 egg whites; 4 oz. nonfat pasteurized process cream cheese product (from 8 oz. pkg.), cut into 12 cubes; 2 Tbsp. brown sugar

11 ingredients

12 steps

Ingredients

1 3/4 c. all-purpose flour
1/2 c. sugar
3 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. salt
3/4 c. canned pumpkin
1/2 c. skim milk
1/4 c. oil
2 egg whites
4 oz. nonfat pasteurized process cream cheese product (from 8 oz. pkg.), cut into 12 cubes
2 Tbsp. brown sugar

Directions

1

Heat oven to 400°.
2

Spray 12 muffin cups with nonstick cooking spray or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
3

Lightly spoon flour into measuring cup; level off.
4

In large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt; mix well.
5

In small bowl, combine pumpkin, milk, oil and egg whites; blend well.
6

Add to dry ingredients all at once; stir just until dry ingredients are moistened.
7

Spoon batter evenly into spray-coated muffin cups. Press 1 cube cream cheese product into center of each muffin.
8

Top each with 1/2 teaspoon brown sugar.
9

Bake at 400° for 14 to 18 minutes or until toothpick inserted near center, but not into cream cheese, comes out clean.
10

Immediately remove from pan; serve warm. Store in refrigerator.
11

Makes 12 muffins.
12

Contains 170 cal.; 5 grams fat.