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Saturday, September 28, 2013

Low Sugar Pumpkin Muffins ♥

Here is a healthy low sugar breakfast, or dessert, pumpkin muffins, the perfect fall treat! Instead of frosting, inside these are made with light ooey gooey cream cheese! enjoy! ♥

Serving( makes about a dozen )

Ingredients ♥

1 1⁄2 cup Whole Wheat Pastry Flour

3 tablespoons Whole Wheat Pastry Flour

1 1⁄2 teaspoon Baking Powder

1⁄2 teaspoon Salt

1⁄4 cup Brown Sugar

1 teaspoon Cinnamon

1⁄2 teaspoon Ground Ginger

1⁄4 teaspoon Ground Cloves

Eggs

1⁄2 cup Greek Yogurt

3⁄4 cups Pumpkin

Ripe Banana

1⁄4 cup honey
Filling

16 ounces light Cream Cheese 1/3 Fat (for filling)
 1 tbsp cornstarch
3/4 cup splenda

 Directions 
  1. Preheat oven to 350 degrees.
  2. Mix together all dry ingredients in one bowl.
  3. Smash banana and mix with other wet ingredients in a separate bowl.
  4. Mix dry and wet ingredients together.
  5. Spray a muffin tin
  6. Fill each muffin tin with a small amount of batter, fill about half way. Scoop 1 tablespoon of cream cheese filling into each half filled tin. Divide the remaining batter into the muffin cups, use the back of a spoon to cover the cream cheese completely.
  7. Bake for 25 - 27 minutes.
  8. After muffins have baked, allow to cool before serving.enjoy! ♥



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