Okay, so today, I wanted to try my hand at making some Weight Watchers Pumpkin Cream Cheese Muffins. I saw this recipe floating around online, and it sounded pretty yummy, so I thought, why not? Plus, it’s fall, so pumpkin everything, right?
First off, I gathered all my ingredients. I needed some cream cheese, but the recipe called for the 1/3 less fat kind. It took me a bit to find it at the grocery store. I also grabbed a big can of pumpkin puree. And of course, the usual muffin stuff like flour, sugar, and spices.
I started by mixing the wet ingredients in one bowl. I beat the eggs, added the pumpkin puree, and some oil. Oh, and vanilla extract! Can’t forget that. In another bowl, I whisked together the dry ingredients – flour, sugar, baking soda, baking powder, and all those yummy fall spices like cinnamon, nutmeg, and cloves. Smelled amazing already!
Then, I gradually added the dry ingredients to the wet ingredients, mixing until it was just combined. You don’t want to overmix muffin batter, or they get tough. So I made sure not to go crazy with the mixing.
Cream Cheese Filling part
Now, for the cream cheese filling. I mixed the softened cream cheese with some sugar and a bit of vanilla extract until it was nice and smooth. This part was pretty easy.
Final Steps
I lined my muffin tin with paper liners. Then I filled each liner about halfway with the pumpkin batter. After that, I added a dollop of the cream cheese mixture to each one. Finally, I topped it off with more pumpkin batter, making sure to cover up the cream cheese.
Into the oven they went! I baked them for about 23 minutes at 350 degrees. I used the toothpick test to make sure they were done. You know, stick a toothpick in the center, and if it comes out clean, they’re ready.
- Mix wet ingredients
- Mix dry ingredients
- Combine wet and dry ingredients
- Make cream cheese filling
- Fill muffin liners
- Bake
Once they were out of the oven, I let them cool for a bit before digging in. They turned out pretty good! Moist, pumpkin-y, with a nice little surprise of cream cheese in the middle. I’d say it was a successful baking adventure. I made 12 muffins in total, and they were perfect for a fall treat. My family loved them, too!
Baking Result
They turned out pretty good, and they smelled so nice, like all those fall spices. I might add a little more cinnamon next time, but that’s just me. It was a simple recipe, really. The hardest part was probably waiting for them to cool down enough to eat! Oh and one last thing you need to attention is not to overmix. Mix until just combined when you combine wet and dry ingredients.
Post Comment