Cheese-Topped Pumpkin Muffins

Add these cheesy muffins made with pumpkin to your bread basket - ready in 30 minutes.

  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 12

Ingredients

1 3/4
cups all-purpose flour
1/2
cup sugar
3
teaspoons baking powder
1
teaspoon pumpkin pie spice
1/4
teaspoon salt
3/4
cup canned pumpkin
1/2
cup skim milk
1/4
cup oil
2
egg whites
4
oz. fat-free cream cheese (from 8-oz. pkg.), cut into 12 cubes*
2
tablespoons brown sugar
  • 1 Heat oven to 400°F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
  • 2 In large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt; mix well.
  • 3 In small bowl, combine pumpkin, milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups. Press 1 cube cream cheese into center of each muffin. Top each with 1/2 teaspoon brown sugar.
  • 4 Bake at 400°F. for 14 to 18 minutes or until toothpick inserted near center, but not into cream cheese, comes out clean. Immediately remove from pan. Serve warm. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Muffin
    Calories
    170
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    200mg
    200%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    1g
    1%
      Sugars
    12g
    12%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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