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Pumpkin Nut Muffins with Cream Cheese Filling

Submitted by: Mary on 09/01/2003
3280 views
2.54 avg rating
178 votes
 
 
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Ingredients

1/4 C Melted butter
2/3 C Canned Pumpkin (real pumpkin)
2 Eggs, beaten
1/4 C Sour cream
1/4 C Cold water
1 t Vanilla
1 t Rum
1 C Splenda
1/2 C Almond flour
1/4 C Atkins Bake mix
1/4 C Bran
1 1/2 t Cinnamon
1/2 t Allspice
1/4 t Ginger
2 t Baking powder
1 T Gluten, wheat
1 Dash salt
1/4 t Baking soda
1/2 C Pecans, chopped


FILLING:

3 ozs Cream cheese, softened
1 Egg
4 T Splenda
1/4 t Freshly grated Nutmeg

Directions

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 until combined.



In a separate bowl, beat the cream cheese, egg, splenda, and nutmeg unti light and fluffy.



Spray or grease muffin tins.



Spoon about 1 1/2 T batter into bottoms of prepared muffin tins. Spread to cover bottom of tin.



Spoon the cream cheese filling mixture 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 degrees for 12 to 15 minutes.

Servings

10

Calories

4

Time to prepare

15 minutes

Difficulty

Easy
 

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