Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Date Sugar ‘n’ Spice Raisin Cream Cheese Spread on Chocolate Chip Pumpkin Cupcakes November 29, 2012

Jamie says: I finally got around to baking the pumpkin muffin mix that “The Great Pumpkin” brought me for Halloween. Better late than never. I was committed to being in my apartment complex for four hours while I anxiously awaited my IKEA delivery, so I figured it was the perfect time to do some baking.

Date Sugar 'n' Spice Raisin Cream Cheese Spread on Chocolate Chip Pumpkin Cupcakes

Date Sugar ‘n’ Spice Raisin Cream Cheese Spread on Chocolate Chip Pumpkin Cupcakes

I changed the recipe on the package by adding apple sauce and chocolate chips and making my own cream cheese spread.

Gotta love the festive baking cups

Gotta love the festive baking cups

The spread was a little tough to smear, but complemented the cupcake perfectly with its varying textures and sweetness.

Picture-perfect pumpkin

Picture-perfect pumpkin

My sister got a batch of the mix, too. Thanks to a heads-up I got about her muffins being a little dry, I was able to doctor up the recipe, resulting muffins that were so moist I’m taking the authority to call them cupcakes!

Whether you call it a cupcake or a muffin, it's delish!

Whether you call it a cupcake or a muffin, it’s delish!

Chocolate Chip Pumpkin Cupcakes

Ingredients:

  • 1 egg
  • 1/4 cup canola oil
  • 1/4 cup fat free (skim) milk
  • 8 oz bag pumpkin muffin mix (Flamingo Farmers Market- Davie, FL; http://www.OldMuffinFactory.com)
  • 1/4 cup apple sauce
  • 1/4 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350°F. In a medium mixing bowl, beat egg with a fork. Add canola oil, fat free milk, pumpkin muffin mix, and apple sauce. Stir to mix well. Fold in chocolate chips.
  2. Place 8 baking cups in muffin tins or spray 8 cups of muffin tin pan with no-stick cooking spray. Use a spoon to divide batter into baking cups or muffin tins. Bake for 23 minutes or until done.

Date Sugar ‘n’ Spice Raisin Cream Cheese Spread

Ingredients:

  • 4 oz reduced fat cream cheese spread (four 1 oz Weight Watchers individual cups)
  • 1/4 tsp ground cinnamon
  • 1 1/2 tsp date sugar (Chatfield’s)
  • 1 Tbsp raisins

Directions:

  1. In a small/medium sized mixing bowl, add cream cheese, cinnamon, and date sugar. Blend until combined. Stir in raisins. 
  2. Spread on cupcakes. Enjoy!

Servings: 8

  • Nutrition note: Choose a reduced fat cream cheese to cut back on calories and saturated fat. Apple sauce adds moisture without adding additional fat.
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One Response to “Date Sugar ‘n’ Spice Raisin Cream Cheese Spread on Chocolate Chip Pumpkin Cupcakes”


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