Lower Fat Pumpkin Butterscotch Cream Cheese Muffins Recipe

Name: Lower Fat Pumpkin Butterscotch Cream Cheese Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 3 teaspoons baking powder; ½ teaspoon salt; ⅔ cup Splenda granular, sugar substitute; 2 teaspoons cinnamon; ½ cup egg white; ⅓ cup applesauce; 1 tablespoon oil; 1 cup non-fat soymilk; 1 cup canned pumpkin; 1 teaspoon vanilla; ¼ cup butterscotch chips; ⅓ cup fat free cream cheese; 2 tablespoons egg whites; 2 tablespoons Splenda granular, sugar substitute

Servings: persons

2 cups whole wheat flour
3 teaspoons baking powder
½ teaspoon salt
⅔ cup Splenda granular, sugar substitute
2 teaspoons cinnamon
½ cup egg white
⅓ cup applesauce
1 tablespoon oil
1 cup non-fat soymilk
1 cup canned pumpkin
1 teaspoon vanilla
¼ cup butterscotch chips
⅓ cup fat free cream cheese
2 tablespoons egg whites
2 tablespoons Splenda granular, sugar substitute

1
Make filling: Combine cream cheese, egg whites and Splenda until smooth.
2
Preheat oven to 375 for convection oven or 400 for regular oven.
3
Spray pans with non-stick cooking spray.
4
Mix dry ingredients.
5
Stir in wet ingredients until combined.
6
Fill tins 2/3 full of batter.
7
Place small amount of filling in each muffin.
8
Top with remaining batter.
9
Bake for 25 - 30 minutes (for jumbo muffins).

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups whole wheat flour, 3 teaspoons baking powder, ½ teaspoon salt, ⅔ cup Splenda granular, sugar substitute, and more.

Yes, Lower Fat Pumpkin Butterscotch Cream Cheese Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lower Fat Pumpkin Butterscotch Cream Cheese Muffins

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