4 eggs
1 cup vegetable
2 cups sugar
2 cups pumpkin puree or 1 15 oz can pumpkin
2 ½ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
½ teaspoon ginger (I used pumpkin pie spice)
½ teaspoon ground cloves
½ teaspoon nutmeg
1 8 oz package cream cheese (I used low fat + 2 tablespoon sugar
and splash of vanilla)
1 cup chopped pecans, optional (I used half cup and made half
without nuts)
Directions
Roll cream cheese into a log in plastic wrap and put in freezer
while assembling the batter.
Combine eggs, oil, sugar and pumpkin. Beat well.
Combine dry ingredients (except pecans) to wet ingredients and
mix well.
Use greased cupcake pan or paper liners. Fill about ½ way.
Remove cream cheese from freezer and cut into equal portions
(according to how many muffins you have*). Place cream cheese in center and
press down under batter. Sprinkle with
chopped pecans.
Bake at 350° for 20-25 minutes.
~Source: Food dot com
Patti’s Notes: I mixed a couple of tablespoons of sugar and a
little vanilla into the cream cheese before freezing. It didn’t freeze very well so I ended up
spooning it in instead of being able to cut it in slices. I didn’t have ginger so I used pumpkin pie
spice. These turned out good. Not has heavy as a typical muffin but not as
fluffy as a cupcake. The recipe says “makes
12”. It made 24. Even my husband who said "I don't like pumpkin, okay I'll try a bite" thought they were so good that he ate two before they had a chance to cool.
Health ‘O Meter: Pumpkin is really good for you; the sugar, not
so much. Pumpkins are high in fiber,
iron and beta-carotene. These freeze
well so exercise portion control by freezing some for another day.
Easy Meter: Super easy.
Top photo still hot, this photo after cooling
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