Cheese-Topped Pumpkin Muffins - cooking recipe

Ingredients

1 3/4 c. all-purpose flour
1/2 c. sugar
3 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. salt
3/4 c. canned pumpkin
1/2 c. skim milk
1/4 c. oil
2 egg whites
4 oz. nonfat pasteurized process cream cheese product (from 8 oz. pkg.), cut into 12 cubes
2 Tbsp. brown sugar

Preparation

Heat oven to 400\u00b0.
Spray 12 muffin cups with nonstick cooking spray or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt; mix well.
In small bowl, combine pumpkin, milk, oil and egg whites; blend well.
Add to dry ingredients all at once; stir just until dry ingredients are moistened.
Spoon batter evenly into spray-coated muffin cups. Press 1 cube cream cheese product into center of each muffin.
Top each with 1/2 teaspoon brown sugar.
Bake at 400\u00b0 for 14 to 18 minutes or until toothpick inserted near center, but not into cream cheese, comes out clean.
Immediately remove from pan; serve warm. Store in refrigerator.
Makes 12 muffins.
Contains 170 cal.; 5 grams fat.