Pumpkin Cream Cheese Muffins

I LOVE Fall treats! My favorite combination lately is pumpkin with cream cheese. I may have been

through Starbucks a couple of times to get their cream cheese filled pumpkin muffin, which inspired me to make my own.

I used some healthier options for my ingredients but these delicious Muffins are still definitely a treat for as much sugar that they have, so consume them sparingly!

PUMPKIN 🎃 CREAM CHEESE MUFFINS

Serves: 12 muffins

INGREDIENTS

For the cream cheese

• 4 oz low fat cream cheese, softened

• 3 tbsp sugar in the raw

• ¼ tsp vanilla

For the muffins

• ½ cup sugar in the raw

• ¾ cup brown sugar

• 1 cup pumpkin puree

• ½ cup unsweetened apple sauce

• ¼ cup olive oil

• 3 eggs

• 1 tsp vanilla

• 1½ cups whole wheat flour

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp sea salt

• 1 tsp ginger powder

• 2½ tsp pumpkin pie spice

• chopped pecans for topping

INSTRUCTIONS

1. In a bowl combine the cream cheese, sugar and vanilla. Beat with mixer until light and fluffy.

2. Preheat the oven to 350 degrees and line a muffin tin with paper liners. Spray the liners with olive oil to avoid Muffins from sticking.

3. In another bowl combine the sugars, pumpkin, apple sauce and oil.

4. Then stir in the eggs and vanilla.

5. Add the remaining dry ingredients to the bowl and mix together until all the ingredients are mixed in.

6. Fill each muffin liner to the top with the batter.

7. Place 1-2 tsp of the cream cheese mixture in the middle of each muffin. Finish them off by sprinkling the chopped pecans over each muffin.

8. Bake for 25 minutes or until a toothpick comes out clean. Let the muffins cool before transferring to a cooling rack.

#Treats