Low-Fat Pumpkin-Spice Muffins W/Apricot Cream Cheese
Description
These low-fat pumpkin spice muffins are a comforting twist on a classic fall favorite, offering the warmth of cinnamon, nutmeg, and ginger in every bite. Made with whole wheat flour and evaporated skim milk, they provide a wholesome texture without sacrificing flavor. The highlight is the homemade apricot cream cheese topping, which adds a creamy, slightly tart contrast to the sweet, spiced crumb. Perfect for a cozy weekend breakfast, an afternoon snack, or a healthy addition to your holiday baking lineup. They pair beautifully with a cup of coffee or tea.Ingredients
Directions
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Preheat oven to 400F (200C).
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Coat 12 muffin cups with nonstick cooking spray.
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In a large bowl, whisk together unbleached flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, and baking soda.
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In a separate medium bowl, whisk together canned pumpkin, evaporated skim milk, egg, and canola oil until smooth.
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Pour the wet pumpkin mixture into the dry ingredients.
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Stir gently just until the flour is moistened; do not overmix.
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Divide the batter evenly among the prepared muffin cups.
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Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove muffins from the pan and place on a wire rack to cool completely.
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Meanwhile, mix the low-fat cream cheese and apricot preserves until smooth to create the Apricot Cream Cheese topping.
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Serve muffins warm or at room temperature, topped with the apricot cream cheese spread.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 938.8kcal
- % Daily Value *
- Total Fat 37.7g59%
- Saturated Fat 16.0g80%
- Cholesterol 106.2mg36%
- Sodium 615.1mg26%
- Total Carbohydrate 130.3g44%
- Dietary Fiber 5.9g24%
- Sugars 37.3g
- Protein 21.2g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Apricot Cream Cheese: Combine 8 oz low-fat cream cheese (softened) with 1/4 cup apricot preserves. Stir until well blended and smooth.
Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The cream cheese topping should be kept refrigerated.
Substitutions: You can substitute regular milk for evaporated skim milk, though the texture may be slightly denser. For a dairy-free version, use a plant-based cream cheese alternative.
Tip: Ensure the cream cheese is softened before mixing with the preserves for a smoother, easier-to-spread consistency.
