WW PUMPKIN MUFFINS RECIPES
PUMPKIN CREAM CHEESE MUFFINS - SKINNYTASTE
Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.
Provided by Gina
Categories Breakfast
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
- In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
- In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
- In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
- Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of each muffin. Using a toothpick gently swirl the frosting from the edge to the center into the batter.
- Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool before serving.
Nutrition Facts : ServingSize 1 muffin, Calories 170 kcal, CarbohydrateContent 25 g, ProteinContent 3.5 g, FatContent 6 g, SaturatedFatContent 4 g, CholesterolContent 34 mg, SodiumContent 160 mg, FiberContent 2 g, SugarContent 16 g
PUMPKIN CREAM CHEESE MUFFINS - SKINNYTASTE
Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.
Provided by Gina
Categories Breakfast
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
- In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
- In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
- In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
- Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of each muffin. Using a toothpick gently swirl the frosting from the edge to the center into the batter.
- Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool before serving.
Nutrition Facts : ServingSize 1 muffin, Calories 170 kcal, CarbohydrateContent 25 g, ProteinContent 3.5 g, FatContent 6 g, SaturatedFatContent 4 g, CholesterolContent 34 mg, SodiumContent 160 mg, FiberContent 2 g, SugarContent 16 g
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