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
2 Eggs
1⁄2 cup Greek Yogurt
3⁄4 cups Pumpkin
1 Ripe Banana
1⁄4 cup honey
Filling
Filling
16 ounces light Cream Cheese 1/3 Fat (for filling)
1 tbsp cornstarch
3/4 cup splenda
1 tbsp cornstarch
3/4 cup splenda
Directions ♥
- Preheat oven to 350 degrees.
- Mix together all dry ingredients in one bowl.
- Smash banana and mix with other wet ingredients in a separate bowl.
- Mix dry and wet ingredients together.
- Spray a muffin tin
- 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.
- Bake for 25 - 27 minutes.
- After muffins have baked, allow to cool before serving.enjoy! ♥
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