Ichabod Crane's Pumpkin And Cream Cheese Muffins Recipe
Servings: 4
Ingredients
- Cream cheese filling (below)
- 1 1/2 c. flour
- 1/3 c. sugar
- 3 tsp baking pwdr
- 1 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 2 x Large eggs slightly beaten
- 1/2 c. canned pumpkin
- 1/2 c. lowfat milk
- 1/4 c. vegetable oil
Directions
- Oven at 400 degrees. Grease the bottoms only of 12 muffin c., or possibly line with paper liners. Mix Large eggs, pumpkin, lowfat milk and oil. Stir in the dry ingredients just till flour is moistened. Fill muffin c. about 2/3 full. Prepare cream cheese filling: mix 1 (3 ounce.) package cream cheese, softened, with 1 Tbsp. lowfat milk and 1 Tbsp. sugar till smooth.
- Place about 1 tsp. of this mix on top of each muffin; swirl with a knife. Bake 20 to 22 min till golden. Remove muffins immediately from pans. 12 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 411 | |
| Calories from Fat 152 | 37% |
| Total Fat 17.13g | 21% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.35g | |
| Cholesterol 106mg | 35% |
| Sodium 1284mg | 54% |
| Potassium 167mg | 5% |
| Total Carbs 55.46g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 18.71g | 12% |
| Protein 9.1g | 15% |
