Pumpkin Cream Cheese & Oat Muffins

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It’s almost that time of year, you know Pumpkin, Pumpkin everything!  If you love pumpkin, I am sure you love it paired with cream cheese too…There are not many combos in the world that compare!  These delicious muffins are flavorful with the perfect spice and balanced with creamy Neufchatel Cheese.

Pumpkin Cream Cheese & Oat Muffins
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 166
  • Fat: 6g
  • Carbohydrates: 23g
  • Protein: 5g
Recipe Type: Breakfast
Prep time: 
Cook time: 
Total time: 
Ingredients
Dry Ingredients
  • 96g KFF Flour Blend or Flour of Choice (See note below in tips)
  • 96g Quaker Quick Oats
  • 1 ½ tsp Baking Powder (Preferably Gluten & Aluminum Free/Low Sodium)
  • ½ tsp Baking Soda
  • ¼ tsp Sea Salt
  • 2 tsp Pumpkin Spice
  • 13g (2tbs) Golden Flaxseed Meal (I use Bob’s Red Mill Brand)
Wet Ingredients
  • 50g (1) Large Egg
  • 56g (1/4 cup) Fage Greek Yogurt
  • 225g Canned Pumpkin
  • 80g (1/3 cup) Coconut Sugar
  • 63g (1/4 cup) No Sugar Added (Unsweetened) Apple Sauce
  • 1 tsp Vanilla (I use Simply Organic Vanilla)
Cream Cheese Topping
  • 168g (6oz) Neufchatel Cheese or Fat Free Cream Cheese
  • 2 tbs Coconut Sugar
  • 3 tbs Blue Diamond Unsweetened Almond Coconut Milk (Or Milk of Choice)
Topping
  • 28g Pumpkin Seeds (Pepitas)
What You Need
  • Muffin Tin/Pan & Liners
  • Measuring Spoons & Cups
  • Large Spoon & Small Spoon
  • Whisk or Fork
  • 1 Large Bowl
  • 1 Medium Bowl
  • 1 Small Bowl
  • Cooking Spray (Olive Oil or Coconut Oil)
  • Scale
Tips/Suggestions
  • KFF Baking Flour Blend (Makes 3 Cups): 128g Brown Rice Flour, 128g Oat Flour, 43g Tapioca Flour, 85g Potato Starch.
Instruction
  1. Preheat oven to 350. Prepare Muffin Tin/Pan with liners and lightly oil with cooking
  2. spray, set aside.
  3. Combine all Dry Ingredients, set aside.
  4. Combine all Wet Ingredients, add to Dry Ingredients and combine.
  5. Combine Cream Cheese topping ingredients. Evenly distribute batter into 12 muffin
  6. cups (leaving batter to top each muffin), top center of muffins with Cream Cheese
  7. mixture, add remaining batter and sprinkle with Pumpkin seeds.
  8. Place in oven and bake for 26-28 minutes.
  9. Remove from the oven; allow to cool in Pan for 5 minutes.
  10. Remove from Pan and place on Wire Rack to continue cooling.
  11. Enjoy!!
Notes
Remember, you can always adjust recipe to smaller or larger portions to meet your needs and goals.
Be Healthy, Be Strong, Nourish your Body and Live Fit!!




 

 

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