lose the muffin top, eat a muffin cake.

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So the other day I was craving something really yummy for dessert. I really really wanted a cupcake but did not want all the calories that come with a yummy cupcake. So as Tali had mentioned, with it being fall, I decided to make a lowfat pumpkin muffincake with cream cheese frosting. The reason I am calling them muffincakes rather than a cupcake or muffin is because they are a cross of both of them. The consistency of the muffincakes are a cross between a muffin and cupcake and they have a yummy frosting that goes on top so I decided to call them muffincakes. The actual muffincake has no butter or oil and are very easy to make. But what I especially love about this recipe is they use a cup of pure pumpkin which is very rich in vitamin A and fiber. So you are getting something good out of eating this. The cream cheese frosting also uses only 11/2 tablespoons of butter and neufchatel cheese which is a cheese that is very similar to cream cheese but much lower in fat. It has 1/3 less fat than normal cream cheese.

Pumpkin Muffincakes (makes 18 muffincakes)

2 1/2 cups all purpose flour
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 cup pure pumpkin
1/2 cup apple sauce
1 egg
1 egg white
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Cooking spray

Cream Cheese Frosting

1 1/2 tablespoons room temperature butter
1 tablespoon vanilla flavored soy milk
8 oz neufchatel cheese
2 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees

To make the pumpkin muffincakes whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt (dry ingredients) in one bowl.  In another large bowl whisk together the granulated sugar, brown sugar, apple sauce  and pure pumpkin (wet ingredients). Whisk the egg and egg whites together in a separate bowl until well blended and add to the wet ingredients.  Once all ingredients are well incorporated together slowly add in the dry ingredients and whisk until all ingredients are well incorporated. Spray cupcake cups with cooking spray. Fill cups 2/3 full and and bake in oven for 20-22 minutes until cooked through

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To make the cream cheese frosting blend together the neufchatel cheese, room temperatute butter and soy milk. Add in the vanilla and blend. Then slowly add in the powdered sugar and continue blending until all ingredients are well incorporated.

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Once the cupcakes have cooled frost with lowfat cream cheese frosting.

4 Comments

  1. tali says:

    i hope you make these again for thursday…

  2. tudy says:

    you got it!

  3. Jackie says:

    These sound great Tudy! They are very similar to the cookies I make for the cafe I bake at in NYC. Believe it or not, the recipe happens to come from my kindergarten teacher, Mrs. West, who was also Tali’s teacher too :) I’ve been making that recipe every year since I got it… which is about 20 years ! :-O Will have to try subbing the oil for the applesauce sometime… :-D

  4. Mary says:

    These taste great, and you definitely cant taste that its LOWFAT!! Thanks for the great recipe :)

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