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Pumpkin Cream Cheese Muffins
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Serving Size: 10
1/4 cup melted butter
2/3 cup canned pumpkin
2 large eggs, beaten
1/4 cup cream
1/4 cup cold water
1 tsp vanilla
1 tsp rum extract
1/2 cup splenda
1/2 cup ground almonds
1/4 cup Atkins Bake Mix -- or soy flour
1/4 cup bran
1-1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
2 tsp baking powder
1 tbsp gluten, wheat -- flour
1 dash salt
1/4 tsp baking soda
1/2 cup chopped pecans
Filling:
3 oz cream cheese, softened
1 small egg
1 tbl splenda
1/4 tsp fresh nutmeg, grated
In a small bowl mix all the dry ingredients, stir well to blend.
In another bowl, beat the eggs with the melted butter, stir in the sour cream, water, pumpkin, vanilla and splenda. Add the dry ingredients and nuts, all at once, to the egg mixture, stir just till combined.
In a separate bowl, beat the cream cheese, egg, splenda and nutmeg until light and fluffy.
Spray or grease muffin tins.
Spoon about 1-1/2 tbl. batter into the bottoms of prepared muffin tins; spread to cover bottom of tin.
Spoon the cream cheese filling on top of the batter. Don't spread the filling.
Top each with remaining muffin batter. The batter does not have to cover the cream cheese filling.
Bake at 350°F-180°C for 12- 15 minutes or until toothpick comes out clean when testing.
Per serving: 201 Calories
18 fat grams
6 carbs
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