Cheese-Topped Pumpkin Muffins

  • Prep 30 min
  • Total 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

Steps

Hide Images
  • 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.

Notes









Tips

Expert Tips

* Fat-free cream cheese in a tub can be used. Make indentation in center of each muffin with tip of spoon; place 1 1/2 teaspoons cream cheese in each indentation.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin
Calories
170
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
200mg
8%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
12g
Protein
4g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved