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Receta Teenie Cakes - Pumpkin Cream Cheese Muffins with Pepita Crunch
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Raciónes: 12
Ingredientes
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup packed dark brown sugar
- 3 tablespoons unsulphered molasses (or substitute with maple syrup)
- 1/4 cup vegetable oil (or substitute with unsweetened applesauce)
- 2 large eggs
- 1 cup canned pumpkin pie filling
- 1 teaspoon vanilla extract
- 3/4 cup lowfat buttermilk
- Cream Cheese Filling (recipe follows)
- 8 ounces cream cheese, room temp
- 4 ounces plain, lowfat small curd cottage cheese
- 1/3 cup sugar
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon sour cream
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon freshly grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- 2 tablespoons plus 1 teaspoon granulated sugar
View Full Recipe at TeenieCakes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 293 | |
| Calories from Fat 110 | 38% |
| Total Fat 12.54g | 16% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.12g | |
| Cholesterol 57mg | 19% |
| Sodium 327mg | 14% |
| Potassium 152mg | 4% |
| Total Carbs 40.15g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 22.96g | 15% |
| Protein 6.26g | 10% |
