Pumpkin Cream Cheese Muffins Directions:
-
Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
-
In a medium bowl, whisk together pumpkin puree, eggs, water, vanilla extract, and sweetener.
-
In a separate bowl, combine Kodiak mix, pumpkin spice, cinnamon, and baking powder.
-
Gradually fold the dry ingredients into the wet mixture until fully combined.
-
Divide the batter evenly into the muffin cups, filling each just over halfway.
-
In another bowl, beat the softened cream cheese and sweetener with a hand mixer.
-
Add egg yolk and vanilla extract to the cream cheese mixture and beat until smooth.
-
Spoon 1 tbsp of cream cheese mixture onto each muffin and swirl gently with a toothpick.
-
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
-
Let muffins cool in the pan for 3–5 minutes, then transfer to a wire rack to cool completely.
WW Points Calculation:
-
Kodiak Cakes Mix (1½ cups): 12.00
-
Pumpkin puree (1 cup): 0.00
-
Eggs (2 large): 0.00
-
Vanilla extract (1 tbsp + ½ tsp): 0.00
-
Water (¼ cup): 0.00
-
Pumpkin spice (1½ tsp): 0.00
-
Cinnamon (1 tsp): 0.00
-
Lakanto Classic Sweetener (⅓ cup + 2 tbsp): 0.00
-
Baking powder (1 tsp): 0.00
-
Philadelphia 1/3 Less Fat Cream Cheese (3 oz): 5.00
-
Egg yolk (1): 1.00
Total Points: 18.00
Servings: 12 muffins
Points per serving: 1.50
Nutrition Information:
Calories: 89
Fat: 3g
Protein: 5g
Carbohydrates: 10g
Sugar: 2g
Sodium: 185mg
I'm waiting for your comments! Enjoy!
