Pumpkin Cream Cheese Muffins

Organ and tissue transplantation and donationDiseases and conditionsDiet and nutritionKidney transplantationDiabetesDiet and meal planningCKD diet
Pumpkin cream cheese muffins with low sodium, low potassium, and low fat. Ideal for a CKD and diabetes-friendly breakfast or snack.
Meal TypeBreakfast, Brunch, Dessert, Easy, Snack 
DietsLow calorie, Low fat, Low phosphorus, Low potassium, Low protein, Low sodium 
Ingredients
Yield:
Serves 24
  • 8 oz. cream cheese
  • 3 eggs
  • 3 tablespoons Stevia
  • 1¾ cup sugar
  • 2 cups flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1¼ cups pumpkin puree
  • ⅓ cup apple sauce
  • 2 teaspoons vanilla extract
Pumpkin Cream Cheese Muffins
Directions
Prep: 25 min, Cook: 30 min, Total: 55 min
  1. Heat oven to 375 F
  2. line muffin tins with paper cups and set aside.
  3. Mix cream cheese, 1 egg, Stevia (about 3 tbsp) together, and set aside.
  4. In a mixing bowl combine 2 eggs, pumpkin, apple sauce, and vanilla extract.
  5. Sift your dry ingredients together sugar (about 1.75 cups), flour, cinnamon, baking powder, and baking soda.
  6. Pour your dry ingredients into your pumpkin mixture and don't over mix your batter, it just needs to be moist.
  7. Spoon half your batter into 24 muffin cups. Spoon a dollop of cream cheese mixture on top of the pumpkin mixture in each muffin cup, and then top each with the rest of the pumpkin mixture.
  8. Bake for 20 to 25 minutes or until a toothpick comes out clean.
Nutritional Information
  • Calories 145
  • Carbohydrates 25 g
  • Dietary Fiber 0.9 g
  • Protein 2.5 g
  • Fat 4 g
  • Saturated Fat 2.1 g
  • Sodium 78 mg
  • Potassium 62 mg
  • Phosphorus 44 mg
  • Calcium 43 mg