It's not quite fall but I've been craving everything pumpkin spice. Perhaps it's because the change of a season has sparked a more celebratory feeling for me this time around. Wearing a mask whenever exposing myself to the outside world for almost 6 months straight has given me a sense of urgency when it comes to not only celebrating fall but ushering it in on a red carpet.
These muffins started without the cheesecake filling. A few trial runs had me loving the warm, spiciness of the batter but within a couple bites I realized I needed something to balance out the robust flavors of these muffins. Adding a drop of cream cheese to the center made them perfect. Each bite gives you a rich, decadent interior, which is offset by the tartness of cream cheese. The best part is they're 158 calories each and I promise you they don't taste low-fat.
NOTES:
- These can be made ahead. Must refrigerate. They keep well for 2-3 days at least.
- Batter can be made the night before, muffins baked off in the morning.
- All sugar can be used if you don't want to use Swerve but calories and nutritional information will change.
- Canned pumpkin, not pumpkin pie filling should be used.
- If you use a different sweetener substitute, feel free to comment if you need help figuring out the amount to use here.
RECIPE:
{Click here to print recipe}
{Click here to print recipe}
6 servings
Per Muffin: 158 cals/6.6g fat/22g carbs/3.3g protein/7g sugar
INGREDIENTS:
1/2 cup canned pumpkin
1 egg, room temperature
1/4 cup sugar
1/4 cup granulated Swerve
2 tablespoons canola oil
1 1/2 teaspoon vanilla
3/4 cup + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
A touch of fresh nutmeg (go across the grate about 12 times)
1/8 teaspoon kosher salt
6 teaspoons whipped cream cheese
Preheat oven to 400 degrees F. Spray 6 silicon muffin cups with cooking spray. In a medium sized bowl whisk pumpkin through vanilla together. In a small bowl, whisk together flour through kosher salt. Add the dry ingredients into bowl of the wet ingredients. Mix to combine. Using an ice cream scoop, fill each muffin cup with a 1/2 scoop of batter. Add 1 teaspoon cream cheese to the center of the batter. Top with a 1/2 scoop each of batter. Bake approximately 12-17 minutes or until muffins are cooked through. The cheese will set and the top of the muffin will feel firm, sides will pull away a bit when done.
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