No Sugar Added Pumpkin Cream Cheese Muffins

A pumpkin muffin with a cream cheese filling. Low in fat and made with no artificial sweeteners.

• Ready In: 50 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• Muffins

• 2  cups flour
• 1  teaspoon cinnamon
• 1⁄2 teaspoon pumpkin pie spice
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  cup canned pumpkin puree
• 6  ounces  frozen apple juice concentrate, thawed (reserve 1 tbsp. for filling)
• 2  eggs, beaten (or 2 equivalent egg substitute)
• 1⁄2 teaspoon salt

• Filling (use reserved 1 tablespoon juice concentrate)

• 8  ounces reduced-fat cream cheese
• 1  egg, beaten (or 1 equivalent egg substitute)
• 1  tablespoon flour
• 1  teaspoon orange zest

Directions

1. Combine flour, spices, soda, powder, and salt.
2. In a separate bowl bland pumpkin, eggs, and juice concentrate completely.
3. Add dry ingredients to wet until they are just moistened. Do not over mix.
4. In a blender or food processor, blend filling ingredients together thoroughly. This is easier if they are allowed to come to room temperature first.
5. Fill 1/3 of muffin cups or tins with muffin batter. Spoon a layer of filling on top. Finish with another layer of muffin batter so that cups are just about full. Bake at 350 degrees for 25-30 minutes.
6. Alternative Preparation: Get a complete fat free muffin by skipping the filling and adding ½ cup of raisins to the mix for a chewy, slightly sweeter muffin.