1 cup canned pumpkin 2/3 cup packed brown sugar 1 cup soy/rice milk 1/4 cup canola oil 1/4 cup applesauce 4 egg whites or 1/2 cup egg beaters 3 cups all-purpose flour 1/2 cup sugar 5 tsp baking powder 2 tsp cinnamon 1 tsp salt 1/2 tsp ground cloves
Filling: 1 8oz package of soy cream cheese 1/2 cup sugar 2 Tbsp all-purpose flour 2 egg whites or 1/4 cup egg beaters 1/4 cup soy sour cream 1 tsp vanilla
Preheat oven to 400. Mix all filling ingredients in a bowl; set aside in refrigerator. Spray muffin pans for 24 muffins with cooking spray. Beat pumpkin, brown sugar, soy/rice milk, oil, applesauce and egg whites (or egg beaters) in a large bowl. Stir in remaining ingredients just until flour is moistened. Fill muffin cups 2/3 full. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze cream cheese mixture out of the piping bag. Then lift the piping bag out; repeat for all 24 muffins. Bake 20-22 minutes or until lightly golden brown. Immediately remove from pan.
-------------------- ~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!