Weight watchers Pumpkin Cream Cheese Muffins

Ingredients:
For the Muffins:

1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
1/2 cup unsweetened applesauce
2/3 cup granulated sugar substitute (e.g., Stevia or Splenda)
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For the Cream Cheese Filling:

4 oz (1/2 cup) reduced-fat cream cheese, softened
1/4 cup powdered sugar substitute (e.g., powdered Stevia or powdered erythritol)
1/2 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly coat with non-stick cooking spray.

In a mixing bowl, combine the pumpkin puree, applesauce, sugar substitute, eggs, and vanilla extract. Mix until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; just stir until no flour streaks remain.

In another small mixing bowl, combine the softened cream cheese, powdered sugar substitute, and vanilla extract. Mix until smooth.

Fill each muffin cup about two-thirds full with the pumpkin batter.

Spoon a small amount of the cream cheese mixture (about a teaspoon) onto the center of each muffin.

Use a toothpick or a skewer to gently swirl the cream cheese mixture into the pumpkin batter, creating a marbled effect.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the muffin comes out clean or with just a few crumbs attached.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your Weight Watchers Pumpkin Cream Cheese Muffins as a delicious and guilt-free treat!