1/4 cup brown sugar
1/3 cup unsweetened apple sauce
1 cup pumpkin puree
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 Tbsp pumpkin spice
For the cream cheese topping
4 oz light cream cheese softened
1 Tbsp sugar
1 egg white I use liquid egg whites
1/2 Tbsp milk
1 tsp vanilla
Preheat oven to 375F, spray a 12 hole regular sized muffin tin with non stick spray.
In a small bowl beat together your cream cheese, 1T white sugar, egg white, milk and vanilla for 2 minutes. Set aside.
In a bowl beat together your egg and brown sugar, add in your pumpkin and apple sauce. Mix well then stir in your flour, baking soda and powder and pumpkin spice.
Pour into your 12 muffin cups. Top each with about 1 Tbsp of the cream cheese mixture. Use a toothpick and swirl in the cream cheese into the muffin batter.
Bake for approx 18-20 minutes.
Makes 12 muffins at 3 personal points or 3 freestyle smart points each on blue, green & purple (2 points plus, old program) Best stored in a sealed container then after day 1 moved to the fridge.
Nutritional info per muffin (not incl pumpkin) Calories 88…Fat 1.9g…Sat fat 1.2g.. Carbs 14.3g…Fiber 0.3g..Sugars 6.3g..Protein 2.7g