However, there are definitely healthy alternatives that are light, tasty and more appropriate for your morning meal. The recipe below for pumpkin cream cheese muffins is definitely on the healthy side. Pumpkin is rich in Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.
Pumpkin Cream Cheese Muffins
Cream cheese filling:
1 (8 ounce) package light cream cheese
1 teaspoon vanilla extract
3 tablespoons brown sugar
Streusel Topping (this step can be left out for a lower fat muffin, just top with toasted seeds):
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons toasted pumpkin seeds
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground pumpkin pie spice
1/2 teaspoon salt
1 1/3 cups canned pumpkin
1/3 cup canola oil
2 teaspoons vanilla extract
Preheat oven to 375 degrees. Fill18 muffin cups with paper liners.
In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, and set aside.
For topping mix flour, sugar, cinnamon and pecans in a medium bowl. Add butter and cut with a fork until crumbly. Set aside.
Next in a large bowl, sift together flour, sugar, baking powder, pumpkin pie spice and salt. Make a well in the center of flour mixture and add eggs, pumpkin, oil and vanilla. Beat together until smooth
Place pumpkin mixture in muffin cups about ½ full. Then add one tablespoon of cream cheese mixture, right in middle of the batter. Try to keep cream cheese from touching paper liner.
Sprinkle on streusel topping. Bake at 375 for 20-25 minutes.