Lower Fat Pumpkin Butterscotch Cream Cheese Muffins

cjbamboo's Note:

I modified a couple of different recipes to create this decadent muffin! I make it as jumbo muffins, but it could also be done in regular size.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

Muffins

• 2 cups whole wheat flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2⁄3; cup Splenda granular , sugar substitute
• 2 teaspoons cinnamon
• ½ cup egg white
• 1⁄3; cup applesauce
• 1 tablespoon oil
• 1 cup non-fat soymilk
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• ¼ cup butterscotch chips

Cream cheese filling

• 1⁄3; cup fat free cream cheese
• 2 tablespoons egg whites
• 2 tablespoons Splenda granular , sugar substitute

Directions:

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).