Weight Watchers Pumpkin Cream Cheese Muffins Recipe

Ingredients:

For the Muffin:

• 1 cup canned pumpkin (not pumpkin pie filling)
• 1/4 cup unsweetened applesauce
• 1/2 cup egg whites (or 2 large eggs)
• 1/2 cup granulated sweetener (like Stevia or Splenda)
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

For the Cream Cheese Filling:

• 4 oz reduced-fat cream cheese (softened)
• 2 tablespoons powdered sweetener (like powdered Stevia or Splenda)
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
2. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese with the powdered sweetener and vanilla extract until smooth and creamy. Set aside.
3. Prepare the muffin batter:
4. In a large mixing bowl, combine the pumpkin, applesauce, egg whites, and granulated sweetener. Stir until well combined.
5. In a separate bowl, mix the whole wheat flour, baking soda, cinnamon, nutmeg, ginger, and salt.
6. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
7. Assemble the muffins: Spoon about 2 tablespoons of muffin batter into each muffin cup. Then, use a teaspoon to place a small dollop of the cream cheese filling in the center of each muffin.
8. Top the muffins: Add a little more muffin batter on top of the cream cheese filling to cover it.
9. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the muffin comes out clean.
10. Cool and Serve: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Weight Watchers Points:

• 3 Points per muffin (based on the recipe above with sugar substitutes and reduced-fat cream cheese)