Cheesecake Swirled Pumpkin Muffins

Seeing those pumpkins in the fields as I drive to agility training or in the supermarket really gets you in the mood to make more things with pumpkin. Sure, I have a pumpkin cheesecake that I loooove to make. This time I wanted something simple to make the day before as part of our thanksgiving feast. So why not a muffin with some of that cheesecake goodness? Oh yes, and good it was. They did not survive…12 muffins were gruesomely consumed at the scene of the crime.

  • 2 eggs, slightly beaten
  • 1/2 cup canned pumpkin (pure pumpkin goodness, none of that pie mix stuff)
  • 1/2 cup skim milk
  • 1/4 cup unsweetened applesauce
  • 1 1/2 cup flour
  • 1/3 cup unpacked brown sugar
  • 3 tsp baking powder
  • 1 1/4 tsp pumpkin spice
  • 1/2 tsp salt
  • 3 ounces yogurt cheese (or low fat cream cheese)
  • 1 tbl sugar
  1. Combine the cheese and 1 tbl of sugar. Set aside.
  2. Mix the eggs, pumpkin, milk, applesauce, and sugar together.
  3. Add the flour, baking powder, salt, and pumpkin spice. Combine until just moistened.
  4. Fill your muffin cups 2/3 full of the batter.
  5. Top each muffin cup with approximately 1 tsp of the cheese mixture. Swirl the cheese into the batter using a knife.
  6. Bake at 400F for 20-25 minutes. Remove from pan and cool.

Makes 12 muffins. Each muffin contains 90 calories, 1.9 grams of fat, and .8grams of fibre. These are best freshly baked. Sure, no one complains eating them the day after but the biggest omnomnoms came from the day they were baked. Enjoy!

 

 

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