Fab Food Friday
>> Friday, October 19, 2007
Speaking of not being able to resist, I have a great fall treat for you!
Layered Pumpkin Muffins
These were so yummy! The girls and Doug absolutely LOVED them. (Don't they look nice by Brenna's "gorgeous"?)
The recipe is from Kraft and was actually a layered pumpkin loaf. I decided to make muffins because they are single serving size. Keeps me from over-indulging. Well, in theory.
So, here's the recipe for the loaf:
1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.
SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.
For muffins: follow all directions. Fill muffin cups about 1/2 full, place a teaspoon of cream cheese filling in the center then fill to about 2/3 full. I had a lot of cream cheese mixture left over. Either try to cut the filling recipe down or double the recipe for the batter. A sprinkling of turbinado sugar on top will create a yummy muffin top (I have to remember to do that next time!)
Seriously yummy! A new fall treat for us!
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