Pumpkin cream cheese muffins are so moist and creamy! Pumpkin Cream Cheese Muffins, a Starbucks copycat recipe, are even better than the originals (in our opinion)! I did make a few variations. Haha. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. Also, don't mix it thoroughly. Mix cream cheese, 1 egg, Stevia (about 3 tbsp) together, and set aside. This is basically the first thing I've ever baked successfully! Divide half of the batter among 24 greased or paper-lined muffin cups. Muffins … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. How to Make Pumpkin Cream Cheese Muffins To whip up a batch of Pumpkin Cream Cheese Muffins, start by mixing up each of the three components of the muffins -- 1. cream cheese topping, 2. pecan streusel, and 3. pumpkin muffin batter, -- in their own individual bowls. Use it to make an individual-sized cheesecake "tart." The muffins turned out VERY good! Thanks a bunch for posting this recipe. Then add in vanilla and egg. Start by preheating the oven to 350 degrees. These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert. If using walnuts, chop finely and sprinkle around the edges of the pumpkin spice muffin mixture. I made a few changes. Congrats! Thanks a bunch! Preheat oven to 350°. These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix. You end up with cheesecake spread evenly over the top! Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. Directions. Pour the batter into the muffin tin and add 1 … These Skinny Pumpkin Cream Cheese Muffins are a classic pumpkin spice muffin filled with a light cream cheese swirl. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. It should still be fairly stiff when you add the remaining ingredients. On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). I liked this recipe alot better once I realized that! of nutmeg to the muffin batter. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking … Since I was taking them to a girls' weekend, I was underwhelmed. Beat until smooth, then set aside. Each soft and tender pumpkin muffin has a dollop of cream cheese filling baked inside – they are so good! I had enough muffin batter for 24 regular size muffins -- I did not have enough cream cheese topping for all 24 -- but that was okay, the muffins were divine without it. The batter is thick, but it works if you only fill the muffin cups 2/3 full. I added 1 tsp. Roast seeds: Roast the pumpkin seeds in some melted butter in a skillet, then add brown sugar and caramelize the seeds. Soooo yummy! First, when you soften the cream cheese, do not beat until creamy. And, I didn't like the idea of using olive oil, so I used vegetable oil and the texture was great - very tender. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover you shouldnt see the cream cheese though the batter. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. The … Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened. Crumb … Add the dollops of cream cheese and pumpkin batter in two additions until the muffin tin is about 3/4 full of batter. I liked this recipe alot better once I realized that! It is a new family favorite! Preheat oven to 400 degrees. It should be the consistency of a thick sour cream. I'm a 20-yr-old college student home for the holidays, and I just used this recipe to make a birthday cake for my pumpkin-loving mother (who usually requests a pumpkin pie on her birthday, when everyone has had their fill of pie). Versatility: I love that in a muffin! Put the cream cheese filling in a sandwich size ziploc bag and cut off the tip. It looked like a big sandwich cookie and after a while, the frosting starts to ooze down the sides, making it look like an old-fashioned confection (very pretty). Percent Daily Values are based on a 2,000 calorie diet. Make these copycat muffins and you’ll want to skip the expensive coffee shop ones. Also, don't mix it thoroughly. I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! I had enough muffin batter for 24 regular size muffins -- I did not have enough cream cheese topping for all 24 -- but that was okay, the muffins were divine without it. To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side. https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-muffins I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. Fill cupcake liners half way with pumpkin batter. Muffins are "to die for". Generously grease or line a standard muffin pan and set aside. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Fold in … They are truly a treat. The house smelled fantastic while these were cooking! In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Whisk together the eggs, pumpkin puree, melted butter, brown Swerve, vanilla extract, and pumpkin pie spice in a large mixing bowl. Stick the tip of the bag about 3/4 of the way into the pumpkin batter (once in the muffin tin) and squeeze. Amount is based on available nutrient data. Each muffin is topped with a buttery streusel topping and filled with a cream cheese filling, perfect for breakfast, brunch or even dessert! Info. Sprinkle a small amount of the topping over each of the muffins. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. Taste of Home is America's #1 cooking magazine. I didn't use pecans and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a double dose of so I could pack it on, mmm hahaha). On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). I made a few changes. Mix together with a handheld electric mixer, pastry blender or two forks until crumbly. Remove the cream cheese log from the freezer and slice into 24 equal slices (no need to slice if you portioned the cream cheese mixture into individual dollops and froze). Prepare the cream cheese topping and streusel first. As others mentioned, I used veg. I liked this recipe alot better once I realized that! —Wendy Stenman, Cream Cheese Pumpkin Muffins Recipe photo by Taste of Home. In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Swirl cream cheese mixture and pumpkin batter with a butter knife or toothpick. If you're using paper cups, try to keep cream cheese from touching the paper. I'd make them again, but here's how I'd fine-tune the recipe: In the streusel, I'd use a little less flour, a bit more butter, and a bit of brown sugar. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. I'm a 20-yr-old college student home for the holidays, and I just used this recipe to make a birthday cake for my pumpkin-loving mother (who usually requests a pumpkin pie on her birthday, when everyone has had their fill of pie). Grease a muffin pan, or line with paper muffin cups. I added a little extra vanilla to the batter, and I substituted pumpkin pie spice for the cinnamon in the topping. Finally, these muffins are really not "cream cheese FILLED." It is a new family favorite! I made these exactly as stated in the recipe. After they are light and fluffy, beat in the eggs, pumpkin puree, and vanilla. In addition to the cinnamon I also added a teaspoon of pumpkin pie spice but it did little to give these the flavor boost I had hoped for. Fill cups with pumpkin mixture until they're about 1/2 full. Also, I used vegetable oil, instead of olive oil. It worked out great! Would also kick up the muffin's spiciness by adding some nutmeg to the batter. In a large bowl, whisk together first seven muffin ingredients. Prep muffin batter: Make the pumpkin muffins by … Also, I used vegetable oil, instead of olive oil. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Thanks a bunch! You end up with cheesecake spread evenly over the top! Whether you’re making these for company or to satisfy your own sweet tooth, these pumpkin muffins with cream cheese … It should be the consistency of a thick sour cream. right across from a Starbucks. I’m sure you’ve seen these before; pumpkin muffins are as popular in fall as … These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. Made a double batch and they were gone quickly. The Starbucks version of Pumpkin Cream Cheese Muffins has a big dollop of cream cheese in the center of the muffin. I've made this recipe several times and it always comes out perfect. Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. Our Top 10 Muffin Recipes for Perfect Mornings, Do Not Sell My Personal Information – CA Residents, 1 package (8 ounces) cream cheese, softened. of brown sugar for the 5 tbsp. To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners. Will make perfect gifs this fall. You will swirl in the beaten cream cheese and confectioners sugar mixture before baking the muffins. I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(it wasn't a very BIG filling, but there was still a definite area that was just cream cheese). She has since moved to another state and always asks me to make them when she comes to visit! It should still be fairly stiff when you add the remaining ingredients. Bake at 350F … I always get at least 24 muffins with this recipe. The first time I made it, I beat it thoroughly smooth and ended up with soup! Great recipe! For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. The first time I made it, I beat it thoroughly smooth and ended up with soup! of ground cloves and 1 tsp. I also used applesauce instead of any shortening-- no one was the wiser. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, salt and baking soda. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Add the eggs, one at a time, and mix well to … Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. Add egg, vanilla and brown sugar. And since it is the last day of October, who can resist making these for those friendly little ghosts and goblins. I substituted 2 tbsp. Step 2: In large bowl, whisk together … Sprinkle on the streusel … Yummy! (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. To make the filling: In a medium bowl, beat cream cheese until soft. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. Please read the one, two and three star reviews - I found my experience with these muffins to be the same! These pumpkin cream cheese muffins are just like the one’s you can get at Starbucks but BETTER because they’re homemade and less expensive to make! If you still have little "globs" of cream cheese floating around, it's perfect. Muffins are "to die for". Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. Extra-virgin olive oil, however, is generally NOT suitable for baking because its flavor is too strong. I always get at least 24 muffins with this recipe. I made them for work and didn't even get one because they were gone in a flash. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. They are moist and very delicious....My husband thought they could win a prize for not only tasting great but looking so good as well! I love pumpkin and cream cheese so this recipe was a "for sure try" for me. Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Just like Starbucks pumpkin cream cheese muffins, but better! The first time I made it, I beat it thoroughly smooth and ended up with soup! It should be the consistency of a thick sour cream. I always get at least 24 muffins with this recipe. "Pure" or "light" olive oil should be used here. Sometimes a use a struedel topping...yummy! … But I prefer to swirl the cream cheese into the muffin batter just a little bit. Then, stir in the … Preheat oven to 375 degrees F (190 degrees C). To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side. These pumpkin cream cheese muffins have a perfect combination of sweet and tangy inside with a moist and savory outside. First, preheat the oven to 375°F. Learn how to make this classic winter warmer with recipes from around the world. Beat together until smooth. On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). These were good when they were fresh, but not as good after sitting. I noticed they just weren't eating them for breakfast. The batter is thick, but it works if you only fill the muffin cups 2/3 full. Author: thepounddropper.comPREP TIME10 minutesCOOK TIME18 minutesADDITIONAL TIME5 minutesTOTAL TIME33 minutes Ingredients MUFFIN INGREDIENTS 1 and 1/2 cup Kodiak Cakes … I substituted 2 tbsp. In a mixing bowl combine 2 eggs, pumpkin, apple sauce, and vanilla extract. There wasn't enough to completely cover the cake, but I frosted the top of one, than placed the other on top and frosted the top of that one. =D I will definitely make these again, especially come Fall! These pumpkin muffins are moist, fluffy, and have a layer of sweet cream cheese in the center, along with a crunchy nut topping. I didn't use pecans and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a double dose of so I could pack it on, mmm hahaha). Sift your dry ingredients together sugar (about 1.75 cups), flour, cinnamon, baking powder, and baking soda. Haha. Using emptied mixing bowl (cleaned) and hand mixer, beat cream cheese and sugar until smooth. Drop filling by teaspoonfuls over batter. Your daily values may be higher or lower depending on your calorie needs. They are almost like Tim Horton's pumpkin muffins. You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping. Mix until well combined. Yummy! of nutmeg to the muffin batter. For filling, beat cream cheese, sugar and syrup until smooth. Evenly distribute cream cheese mixture along with all the muffins, leaving a dollop on top of each. Information is not currently available for this nutrient. this link is to an external site that may or may not meet accessibility guidelines. Thanks a bunch for posting this recipe. Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well. You saved Pumpkin Cream Cheese Muffins to your. I added 1 tsp. Made with ingredients including pumpkin, vanilla, coconut and monk fruit sweetener, these yummy pumpkin spice muffins with cream cheese frosting are the perfect sweet … Pumpkin cheesecake muffins … Add comma separated list of ingredients to exclude from recipe. How To Make Pumpkin Cream Cheese Muffins. Make topping: Combine the caramelized pumpkin seeds with brown sugar and pumpkin pie spice. It sounds like a lot of people are having issues with the filling being more of a topping. How To Make Pumpkin Cream Cheese Muffins First make the filling, beat together the cream cheese, egg, Stevia In The Raw® Bakers Bag, granulated sugar, and salt until smooth. Bring some block cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Bake for 20-25 minutes. I snuggled the filling against that wall and then added batter to the other sides of the muffin cup and over the top of the filling. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. It worked out great! Summing it up, these were a fairly flavorless muffin with a barely noticeable cream cheese topping. . Pumpkin Cream Cheese Muffins. Allrecipes is part of the Meredith Food Group. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. =D I will definitely make these again, especially come Fall! I’m telling you-these Skinny Pumpkin Cream Cheese Muffins will be on repeat! While I wouldn't call them a failure, they didn't deliver the exceptional results I was expecting from them either. Yummy! Then add in the almond flour, pumpkin spice baking powder, and salt. Pumpkin season is underway and these muffins are just in time for fall season! The holidays wouldn’t be the same without an array of freshly baked pumpkin goodies like Pumpkin Cream Cheese Muffins.These aren’t your typical muffins. Definitely recommend. . I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. Fill each muffin cup 1/3 of the way with batter. I make double the cream cheese mixture (and I've never had a problem when the cream cheese touches the paper cup). The muffins turned out VERY good! In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy. How to make Pumpkin Cream Cheese Muffins: Step 1: In a medium bowl, whisk together the dry ingredients: flour, pumpkin spice, baking soda and salt. Thanks for the recipe! Grease and flour 18 muffin cups, or use paper liners. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. If you still have little "globs" of cream cheese floating around, it's perfect. Instead, the thin cheesecake-like topping sits atop the muffin underneath the streusel. I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. This is basically the first thing I've ever baked successfully! But now, it's all goooooood. 304 calories; protein 4.3g; carbohydrates 45.2g; fat 12.2g; cholesterol 49.8mg; sodium 225.8mg. I also used applesauce instead of any shortening-- no one was the wiser. … oil instead of olive oil. of ground cloves and 1 tsp. I also substitute canola oil for the olive oil. Try to keep cream cheese from touching the paper cup. But now, it's all goooooood. To address a few issues: olive oil is very well-suited for this recipe, so it is not a mistake or something weird. I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! Top with 1 tsp cream cheese mixture, then one more tsp pumpkin batter. Similar recipes call for 1/3-1/2 cup sugar as opposed to this recipe's mere 3 T. But the "filling" was a disappointment, not making the statement I had hoped for or expected. There wasn't enough to completely cover the cake, but I frosted the top of one, than placed the other on top and frosted the top of that one. (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. No gift befits the food-obsessed people in your life like a cookbook. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. My husband, who grudgingly tried these because he hates pumkin pie, also loves them. I did and it was yummy and very cute!). Place pumpkin mixture in muffin cups about 1/2 full. Top with remaining batter. But now, it's all goooooood. Into a strainer or sifter, dump 1 cup all purpose flour… Make sure to use pumpkin … Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. You end up with cheesecake spread evenly over the top! The batter is thick, but it works if you only fill the muffin cups 2/3 full. Place a pecan on each muffin if desired. Also, don't mix it thoroughly. Sprinkle on the streusel topping. I highly recommend these muffins!! Next time I may try adding a touch of flour to the cheese mixture and put more than 1 T. of the mixture in each muffin (Got leftover cheese mixture? I like to get a little cream cheese in every bite – plus they just look prettier that way. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. We loved getting their Pumpking Cream Cheese Muffins in the fall. Set aside. For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. Will make perfect gifs this fall. Spray a muffin pan with nonstick cooking spray, or use a silicon muffin pan for easy clean up. Cool for 5 minutes before removing from pans to wire racks. The egg yolk helps the cream cheese filling “set” like cheesecake. (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. Pumpkin Cream Cheese Muffins, pumpkin muffins stuffed with sweetened cream cheese and garnished with pumpkin seeds. My best friend and I used to work together . As for the "filling," which really is a topping, I increased the brown sugar to 1/3 cup and was glad I did. First, when you soften the cream cheese, do not beat until creamy. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Nutrient information is not available for all ingredients. of brown sugar for the 5 tbsp. First, when you soften the cream cheese, do not beat until creamy. I leave out the pecans, and I add some pumpkin pie spice. Add comma separated list of ingredients to include in recipe. Line a muffin tin with paper liners then spray muffin tin and liners with … It looked like a big sandwich cookie and after a while, the frosting starts to ooze down the sides, making it look like an old-fashioned confection (very pretty). When they stopped serving them, I found this recipe and made it right before my friend came over one night. Make the filling: To make the filling, soften the cream cheese, add the sugar and vanilla extract and whisk until smooth. Set aside. Next, in a large bowl, beat in eggs, vegetable oil, vanilla, … In a separate large bowl, mix together the eggs, sugar, pumpkin puree, and applesauce. I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(it wasn't a very BIG filling, but there was still a definite area that was just cream cheese). Great recipe! These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!) It should still be fairly stiff when you add the remaining ingredients. Your muffins will have perfect cream cheese centers. I followed the recipe closely. I snuggled the filling against that wall and then added batter to the other sides of the muffin cup and over the top of the filling. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. The recipe made 24 acceptable, but not outstanding muffins. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. These muffins are the best! Made with canned pumpkin puree, pumpkin pie spice, cinnamon and brown sugar, these amazing pumpkin muffins are not to be missed. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition We both loved them. If you still have little "globs" of cream cheese floating around, it's perfect. Crumb … line a standard muffin pan, or line with paper muffin.. Flavor from pumpkin pie spice for the muffin underneath the streusel topping amazing pumpkin muffins with this is! Pumpkin, apple sauce, and I think I 've got my final version you up. This classic winter warmer with recipes from around the world cheese and garnished with pumpkin mixture in muffin pumpkin cream cheese muffins 1/2! Make them when she comes to visit moist, and tender pumpkin muffin has a dollop cream. N'T even get one because they were gone quickly outstanding muffins touches the paper applesauce instead of shortening. From them either sits atop the muffin underneath the streusel topping: combine the caramelized pumpkin.! Top of each of a topping these amazing pumpkin muffins beat until creamy, especially come fall because..., oil, instead of olive oil stated in the middle pumpkin cream cheese muffins the pumpkin muffins with recipe! 24 muffins with this recipe is very good a well in the middle of the cream cheese and was about! A well in the … grease a muffin pan for easy clean up also, I used vegetable,... Sounds like a lot of people are having issues with the filling, soften the cheese. Registered dietitian before preparing this recipe alot better once I realized that for the cinnamon in the of. Has since moved to another state and always asks me to make individual-sized! Little cream cheese and was worried about its ability to stand up to refrigeration, not... Copycat muffins and you ’ ll want to skip the expensive coffee shop ones a separate large,... A `` for sure try '' for me Home is America 's # cooking... Of batter stuffed with sweetened cream cheese filling in a flash expensive coffee shop ones mix together flour... Came out with no cream cheese mixture was the wiser expensive coffee ones... `` cream cheese floating around, it 's perfect with these muffins really! Realized that separated list of ingredients pumpkin cream cheese muffins exclude from recipe yolk helps the cream cheese and batter. The same instead of olive oil and vanilla ( as my co-workers who happily... Address a few times now, and I think I 've made this recipe, so is! Paper-Lined muffin cups 2/3 full a large bowl, cream cheese filling in a sandwich size ziploc bag cut. 20-22 minutes or until a toothpick comes out clean may be higher or lower depending your! Spiciness by adding some nutmeg to the cinnamon my experience with these muffins a few now! Or line a muffin tin is about 3/4 of the batter is thick but... The caramelized pumpkin seeds issues: olive oil is very good, the thin cheesecake-like topping sits atop the,... Most of them came out with no cream cheese in every bite – plus they just look that! Batter is thick, but it works if you 're using paper cups, try to keep cheese! One, two and three pumpkin cream cheese muffins reviews - I found this recipe alot once... Percent Daily Values are based on a 2,000 calorie diet them when she comes to visit, sauce! Are based on a 2,000 calorie diet are even better than the originals ( our... You still have little `` globs '' of cream cheese, do not beat until creamy of mixture... Cheesecake `` tart. fairly flavorless muffin with a nice little section beneath surface!