No Sugar Added Pumpkin Cream Cheese Muffins

Ingredients

Muffins

• 2 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup canned pumpkin puree
• 6 ounces frozen apple juice concentrate, thawed (reserve 1 tbsp. for filling)
• 2 eggs, beaten (or 2 equivalent egg substitute)
• 1/2 teaspoon salt

Filling (use reserved 1 tablespoon juice concentrate)

• 8 ounces reduced-fat cream cheese
• 1 egg, beaten (or 1 equivalent egg substitute)
• 1 tablespoon flour
• 1 teaspoon orange zest

Directions

1. 1

   Combine flour, spices, soda, powder, and salt.

2. 2

   In a separate bowl bland pumpkin, eggs, and juice concentrate completely.

3. 3

   Add dry ingredients to wet until they are just moistened. Do not over mix.

4. 4

   In a blender or food processor, blend filling ingredients together thoroughly. This is easier if they are allowed to come to room temperature first.

5. 5

   Fill 1/3 of muffin cups or tins with muffin batter. Spoon a layer of filling on top. Finish with another layer of muffin batter so that cups are just about full. Bake at 350 degrees for 25-30 minutes.

6. 6

   Alternative Preparation: Get a complete fat free muffin by skipping the filling and adding ½ cup of raisins to the mix for a chewy, slightly sweeter muffin.