Directions

Serving Size: 3

1. Mix all dry ingredients in a bowl
2. Add wet ingredients (egg whites and pumpkin puree) but don’t add the cream cheese
3. Add milk to achieve a batter consistency (less milk will result in a denser muffin) and pour into three muffin spaces
4. Bake at 375 F for 15 minutes.
5. When the muffin is mostly baked but the top is still raw, press one tablespoon of cream cheese into each muffin.
6. Bake for another 5-10 minutes