Pumpkin Cream Cheese Muffins
55mins 1 muffin per serving
8oz. cream cheese
2teaspoons baking powder
¼teaspoon baking soda
1¼cups pumpkin puree
?cup apple sauce
2teaspoons vanilla extract
Heat oven to 375 F
line muffin tins with paper cups and set aside.
Mix cream cheese, 1 egg, Stevia (about 3 tbsp) together, and set aside.
In a mixing bowl combine 2 eggs, pumpkin, apple sauce, and vanilla extract.
Sift your dry ingredients together sugar (about 1.75 cups), flour, cinnamon, baking powder, and baking soda.
Pour your dry ingredients into your pumpkin mixture and don't over mix your batter, it just needs to be moist.
Spoon half your batter into 24 muffin cups. Spoon a dollop of cream cheese mixture on top of the pumpkin mixture in each muffin cup, and then top each with the rest of the pumpkin mixture.
Bake for 20 to 25 minutes or until a toothpick comes out clean.
Carbohydrates 25 g Phosphorus 44 mg
Dietary Fiber 0.9 g Calcium 43 mg
Protein 2.5 g
Fat 4 g
Saturated Fat 2.1 g
Potassium 62 mg
Note: All Recipes from National Kidney Foundation.