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Pumpkin Cream Cheese Muffins


Medical

55mins                                  1 muffin per serving

Appropriate for

diabetes

CKD Stage 1, 2

CKD Stage 3, 4

dialysis & CKD Stage 5

transplant

 

Diets

kosher

low-calorie

low-fat

low-phosphorus

low-potassium

low-protein

low-sodium

nut-free

 

Ingredients

8oz. cream cheese

3eggs

3tablespoons Stevia

cup sugar

2cups flour

1tablespoon cinnamon

2teaspoons baking powder

¼teaspoon baking soda

cups pumpkin puree

?cup apple sauce

2teaspoons vanilla extract

 

Directions

 

Prep

25mins

Cook

30mins

Total

55mins

 

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.

 

Nutritional information

Calories 145

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

Sodium 78 mg

Potassium 62 mg


Note: All Recipes from National Kidney Foundation.