No Sugar Added Pumpkin Cream Cheese Muffins - cooking recipe

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

Preparation

Combine flour, spices, soda, powder, and salt.
In a separate bowl bland pumpkin, eggs, and juice concentrate completely.
Add dry ingredients to wet until they are just moistened. Do not over mix.
In a blender or food processor, blend filling ingredients together thoroughly. This is easier if they are allowed to come to room temperature first.
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.
Alternative Preparation: Get a complete fat free muffin by skipping the filling and adding 1/2 cup of raisins to the mix for a chewy, slightly sweeter muffin.