Pumpkin and Cream Muffins

This yummy breakfast or desert is an adaptation of PUMPKIN AND CREAM BREAD from www.sundaybaker.net

The thing I love best about them is that they freeze well and can be popped into the microwave for a quick out the door breakfast

Cream Filling and Topping

8 oz. Fat-free cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract

Batter:

1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 2/3 c. all-purpose flour
1 c. granulated sugar
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg

Line 18 muffin pan cups with foil liners.

Cream filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth. Place Cream filling in two small disposable piping bags. Clip off and Store in the refrigerator until ready to use.

 No need to wash the bowl or whisk, use them to make the Batter: Beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth.

In a separate bowl, combine the flour, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture. Scrape all into a large batter piping bag.

Preheat the oven to 350°F degrees

Fill each of the muffin liners about 1/3 full of batter.

Divide and pipe one bag of the cream filling on top of each.

Cover cream filling with remaining batter.

Top all of the muffins by piping more cream filling in the center of each (the filling will expand and cover most of the top of the muffin when baked.

Bake for about 15-17 minutes, or until a toothpick inserted comes out clean. Don't over bake or the edges will be dry.

Cool and remove from pans.

Store in the refrigerator or freezer in an airtight container. Yikes! remeber to take the foil liners off before you throw them in the microwave.

MMMM! Each muffin is PointsPlus 3