Pumpkins are loaded with vitamins A, C, and K as well as potassium, zinc, calcium, and lutein. Low in calories and high in fiber, pumpkins are a powerhouse of nutrition. Generally, I try to reduce the amount of fat and calories in any recipe I use. However, in order for your body to absorb all of these wonderful vitamins and minerals, you need to have some fat in the recipe. The recipe works if you replace the oil with yogurt, but your body will thank you if you leave the oil in the recipe. Enjoy!
Combine filling ingredients, mix until smooth. Put in refrigerator to firm back up.
6 oz light cream cheese (softened)
3 T sugar
Preheat oven to 350
Combine topping ingredients and set aside
1/3 cup flour
2/3 cup oats
1/3 cup brown sugar
1 t cinnamon
3 T butter (softened)
Combine dry ingredients
1 cup flour
1 cup whole wheat flour
1 cup wheat germ
2 T pumpkin pie spice
2 t baking soda
1 t salt
Combine wet ingredients
1 1/3 cup brown sugar
15 oz solid pack pumpkin
2/3 cup nonfat vanilla yogurt
1/3 cup canola oil
2 eggs
Add dry ingredients to wet ingredients. Mix until just blended.
Spray muffin tins with cooking spray or use paper liners. Put small amount of batter in each muffin cup, spread evenly on bottom. Divide filling mixture evenly among muffins, placing about 1 tsp into the center of each muffin. Do not spread out. Divide remaining batter among muffins. Top each muffin with about ½ T topping mixture. Bake for 14-15 minutes. (For large muffins, use about 2 tsp filling mixture and 1 T topping and bake for 17-18 minutes)
Nutrition (makes 30 small or 15 large muffins)
Small muffin: 169 calories, 5.7 gm fat, 26.3 gm carbs, 2.4 gm fiber, 4.1 gm protein
Large muffin: 338 calories, 11.3 gm fat, 52.6 gm carbs, 4.7 gm fiber, 8.2 gm protein
