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Pumpkin Cheesecake Muffins




Source of Recipe


IBS site


Recipe Introduction


Haven't tried these yet but they sound yummy.


List of Ingredients




cup canned pumpkin
2/3 cup packed brown sugar
1 cup soy/rice milk
1/4 cup canola oil
1/4 cup applesauce
4 egg whites or 1/2 cup egg beaters
3 cups all-purpose flour
1/2 cup sugar
5 tsp baking powder
2 tsp cinnamon
1 tsp salt
1/2 tsp ground cloves

Filling:
1 8oz package of soy cream cheese
1/2 cup sugar
2 Tbsp all-purpose flour
2 egg whites or 1/4 cup egg beaters
1/4 cup soy sour cream
1 tsp vanilla


Recipe



Preheat oven to 400. Mix all filling ingredients in a bowl; set aside in refrigerator. Spray muffin pans for 24 muffins with cooking spray. Beat pumpkin, brown sugar, soy/rice milk, oil, applesauce and egg whites (or egg beaters) in a large bowl. Stir in remaining ingredients just until flour is moistened. Fill muffin cups 2/3 full. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze cream cheese mixture out of the piping bag. Then lift the piping bag out; repeat for all 24 muffins. Bake 20-22 minutes or until lightly golden brown. Immediately remove from pan.