Pumpkin Danish Muffins

It's fall and the number one fall flavor is pumpkin.  Now you can have a morning grab 'n' go bite - or a mid-morning snack - or an afternoon treat - or cover them in sweetened whipped cream and serve them as dessert!!

Makes 16 to 18 muffins

1 can pure pumpkin puree (about 1 1/2 cups)

5 eggs

1 1/2 tsp cinnamon

1 1/2 tsp pumpkin pie spice mixture

1/2 tsp salt

1 1/4 cups Splenda

1 cup oatmeal

1 tsp buttermilk blend

1 tsp baking powder

3/4 cup cottage cheese

1 tsp molasses 

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1/2 cup walnuts - divided

1/2 cup sliced almonds - divided

8 oz cream cheese  - cubed (optional)

Preheat oven to 350 degrees F

Add all the items except nuts and cream cheese to your blender or food processor

Blend until smooth. 

Chop 1/2 the nuts

Stir chopped  nuts into pumpkin mixture

Spray muffin tin

Pour mixture into tins until nearly full (these don't rise much)

Cut optional cream cheese into 18 cubes

insert 1 cube into the middle of each muffin cup

Sprinkle top with remaining almonds and walnuts

Bake at 350 F for approximately 50 minutes

Cook's Notes:Serve cold, warmed or at room temperature.  

Refrigerate in a sealed container for storage

You can substitute Neufchatel for cream cheese if you want to cut the fat content