In case you haven’t heard, it’s fall! Not only is it fall, but it’s almost Halloween and all the delicious pumpkin treats are in full swing. I should have probably posted these Skinny Pumpkin Cream Cheese Muffins a while ago, but to be completely honest I just made them last weekend….I am a little behind on my pumpkin cooking. Well, I wouldn’t say I’m exactly late, but, better now then never!
I was originally making this recipe as a bread, and had some left over batter because, well, I only have one loaf pan (note to self: buy more cooking supplies). The recipe I followed was for 2 loaves, but I figured I could make some muffins to go along with it. Luckily I made the muffins, because the bread didn’t turn out so hot. I thought it was done, but after slicing into the middle I realized it wasn’t…and no one likes raw pumpkin bread. Not my most domestic moment, but at least these little muffins swooped in and saved the day. Even my picky toddler devoured these muffins!
I love this recipe because it’s a lot healthier than your typical muffin. By replacing butter with applesauce, it saves lots of calories and makes the muffins incredibly moist. It’s up to you if you want to substitute some of the sugar with the Stevia, but I find it bakes just as well, and I don’t mind saving even more calories when possible.
I can cross another thing off my Fall Bucket List! What kind of fall baking are you doing these days?
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