HEALTHY PUMPKIN CREAM CHEESE MUFFINS

5 from 3 votes

HEALTHY PUMPKIN CREAM CHEESE MUFFINS

These healthy pumpkin cream cheese muffins are the ultimate Starbucks copycat recipe! They’re soft, moist, and filled with a lightened-up cream cheese topping.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Keyword: easy pumpkin cream cheese muffins, healthy pumpkin cream cheese muffins, pumpkin cream cheese muffins, pumpkin cream cheese muffins recipe

Servings: muffins

Ingredients

For the Pumpkin Muffins:

1 ¾ cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar or 1:1 sugar-free sweetener such as brown monk fruit
1, 15-ounce can of pumpkin puree
2 eggs whisked
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract

For the Cream Cheese Filling:

6 ounces light cream cheese softened to room temperature
3 tablespoons sugar or a 1:1 sugar substitute such as monk fruit
1/2 teaspoon vanilla extract

Instructions

Make the cream cheese filling: In a small bowl, mix the softened cream cheese, sweetener, and vanilla extract until smooth. Set aside.
Mix the dry ingredients: In a large bowl, mix the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Mix the wet ingredients: In a separate bowl, whisk the eggs. Then add the pumpkin puree, brown sugar or sugar-free sweetener, applesauce, and vanilla extract. Whisk until combined.
Combine wet and dry: Pour the wet ingredients into the dry ingredients a little at a time, stirring until just combined. Don’t over-mix.
Prepare the muffin tin: Line a non-stick muffin tin with parchment paper liners or spray it with oil.
Fill the cups: Pour batter into each muffin cup, filling about ⅔ of the way full.
Add the cream cheese filling: Scoop slightly less than 1 tablespoon of the cream cheese mixture into the center of each muffin. A 1-tablespoon cookie scoop works great for this.
Bake: Bake the muffins at 350°F for 20-25 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean. Once done, let the muffins slightly cool, and enjoy!

Video

Notes

Pumpkin Pie Spice Swap: If you don’t have pumpkin pie spice, use 1 ½ teaspoons cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a pinch of cloves.

WW Points: 3 points per muffin if you use sugar-free sweeteners and light cream cheese, or 2 points per muffin if you use fat-free cream cheese

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition