What better way to start the fall season than no other than PUMPKIN? Here is a great fall recipe when you have a sweet tooth coming on in the middle of the night. *wink *wink
Cream cheese filling:
– 8 oz light cream cheese
– 5 g sugar free cheesecake pudding mix (powder)
– 5 g stevia
*mix with whisk and place in pastry bag or ziplock bag with tip cut*
-1 3/4 cups flour
-3/4 cup @drivennutrition cinnamon roll whey protein
– 1/4 cup sour cream
– 1/2 cup unsweetened applesauce
– 1 TBS pumpkin pie spice
– 2 eggs
– 1/4 cup brown sugar
– 15 oz purée
*whisk eggs, brown sugar, apple sauce, and sour cream for 2 minutes on high
*slowly mix in pumpkin
*mix all other ingredients in a separate bowl, then fold into the pumpkin mixture.
– in jumbo muffin tin, place 3/4c muffin mixture. Pipe in about 2 TBS of cream cheese mixture. Tip each muffin with 3-6 pumpkin seeds.
Bake at 425 for 5 minutes. Reduce to 350, cover loosely with a piece of foil, and bake for about 10 minutes, or until a toothpick comes out clean.
Makes about 8 jumbo muffins. Macros on second slide.