Pumpkin Cream Cheese Muffins with Walnuts

Thanks to Richard for sharing it with us

this recipe makes six muffins and each is three weight watchers points per muffin
Ingredients and Instructions
3/4c. Sugar free yellow cake mix
1/4t. Baking powder
1/4t. Baking soda 1/2t. Cinnamon
1/2t. Cloves
1/4t. Ginger
1/4t. Nutmeg
Mix dry ingredients together

Add the next 4 ingredients to dry mix, don’t over mix.
1 egg
1/8 c. Sugar free pancake syrup
1/8 c. Water
1/2 c. Pumpkin
In a separate bowl combine
2oz. Light cream cheese(fat free didn’t work well for me) 1/2T. AP flour
1T. Sweetener such as Truvia or Monkfruit
1/2 beaten large egg or one small egg
1/2 t. Vanilla
Mix until completely blended.
Preheat oven to 350°

Place 6 cupcake liners in muffin pan and lightly spray with canola spray.
Put enough batter in liner of each to cover bottom. Next evenly spoon cream cheese mixture over batter. Fill top with remaining batter.
Chop 1/4 c. Walnuts and sprinkle on top.
Bake for 20-22 minutes. Enjoy!