Muffins

Low Sugar Pumpkin Muffins

80

Here is a healthy low sugar breakfast, or dessert, pumpkin muffins, the perfect fall treat! enjoy!

12
1 1?2 cup Whole Wheat Pastry Flour
3 tablespoons Whole Wheat Pastry Flour
1 1?2 teaspoon Baking Powder
1?2 teaspoon Salt
1?4 cup Brown Sugar
1 teaspoon Cinnamon
1?2 teaspoon Ground Ginger
1?4 teaspoon Ground Cloves
2 Eggs
1?2 cup Greek Yogurt
3?4 cups Pumpkin
1 Ripe Banana
1?4 cup honey
Filling
16 ounces light Cream Cheese 1/3 Fat (for filling)
1 tbsp cornstarch
3/4 cup splenda
Preheat oven to 350 degrees. Mix together all dry ingredients in one bowl. Smash banana and mix with other wet ingredients in a separate bowl. Mix dry and wet ingredients together. Spray a muffin tin Fill each muffin tin with a small amount of batter, fill about half way. Scoop 1 tablespoon of cream cheese filling into each half filled tin. Divide the remaining batter into the muffin cups, use the back of a spoon to cover the cream cheese completely. Bake for 25 - 27 minutes. After muffins have baked, allow to cool before serving.enjoy!
Nutritions

Calories
310

Sodium
813mg
33% DV

Fat
4g
6% DV

Protein
14g
28% DV

Carbs
57g
19% DV

Fiber
5g
22% DV