Lower Fat Pumpkin Butterscotch Cream Cheese Muffins

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups whole wheat flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup splenda granular, sugar substitute
• 2 teaspoons cinnamon
• 1/2 cup egg
• 1/3 cup applesauce
• 1 tablespoon oil
• 1 cup non-fat soymilk
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 1/4 cup butterscotch chips
• 1/3 cup fat free cream cheese
• 2 tablespoons egg whites
• 2 tablespoons splenda granular, sugar substitute

Recipe

• 1 make filling: combine cream cheese, egg whites and splenda until smooth.
• 2 preheat oven to 375 for convection oven or 400 for regular oven.
• 3 spray pans with non-stick cooking spray.
• 4 mix dry ingredients.
• 5 stir in wet ingredients until combined.
• 6 fill tins 2/3 full of batter.
• 7 place small amount of filling in each muffin.
• 8 top with remaining batter.
• 9 bake for 25 - 30 minutes (for jumbo muffins).