These Healthy Pumpkin Cream Cheese Muffins are a tasty treat made with spices, pumpkin, and a creamy filling. They’re soft and perfect for breakfast or a snack!
Every bite gives you a warm hug of fall flavors. I love having these with my morning coffee—it’s like having dessert for breakfast, and who can say no to that? ☕️
Key Ingredients & Substitutions
Whole Wheat Flour: This adds fiber and nutrients. If you’re gluten-free, try almond flour or a gluten-free baking blend instead. Just keep in mind the texture might change a bit.
Canned Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling, for a healthier option. You can also use homemade pumpkin puree if you’re up for it or even swap it for mashed bananas for a different flavor!
Maple Syrup or Honey: Both add natural sweetness. You could replace them with agave syrup or a sugar substitute if you prefer. Just note that this can affect the texture slightly.
Greek Yogurt: This keeps your muffins moist. For a dairy-free option, try coconut yogurt. If you’re not a fan, sour cream works too!
Cream Cheese: The filling is delightful, but you can use a dairy-free cream cheese if you’re looking for a vegan option. Silken tofu blended with a bit of sweetener can work too!
How Do I Ensure the Perfect Muffin Texture?
The key to great muffins is not overmixing the batter. When combining wet and dry ingredients, stir until just mixed. A few lumps are totally okay! This helps keep your muffins light and fluffy.
- Start by mixing your dry ingredients separately and then combine them with the wet ingredients.
- Use a spatula or wooden spoon instead of a whisk to keep the batter tender.
- Fill your muffin liners only about two-thirds full for the best rise.
Taking care during this step makes a world of difference. Happy baking! 🧁
Healthy Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For The Muffins:
- 1 ¾ cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup pure maple syrup or honey
- ¼ cup unsweetened applesauce
- ¼ cup plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
For The Cream Cheese Filling:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar or coconut sugar
- 1 tsp vanilla extract
For The Glaze (optional):
- ½ cup powdered sugar
- 1-2 tbsp milk or dairy-free milk
- ½ tsp vanilla extract
Optional Topping:
- Pumpkin seeds or chopped nuts for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and around 18-22 minutes of baking time. After baking, allow the muffins to cool for a bit before adding the glaze. Overall, you can expect to spend about 45-50 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a muffin pan with paper liners to ensure easy removal of your muffins later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. This will help distribute the leavening agents and spices evenly throughout the muffins.
3. Combine Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, maple syrup (or honey), applesauce, Greek yogurt, eggs, and vanilla extract until everything is smooth and nicely mixed. This will give your muffins the delicious pumpkin flavor!
4. Mix and Combine:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay. This helps keep your muffins light and fluffy.
5. Prepare the Cream Cheese Filling:
In a small bowl, mix the softened cream cheese, powdered sugar (or coconut sugar), and vanilla extract until creamy and smooth. This filling will add a delightful surprise in the center of your muffins!
6. Assemble the Muffins:
Start by spooning about a tablespoon of muffin batter into each muffin liner. Next, add about a teaspoon of the cream cheese mixture in the center of each. Top with another spoonful of muffin batter, covering the cream cheese slightly.
7. Bake the Muffins:
Bake your muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Your kitchen should smell amazing by now!
8. Prepare the Glaze (optional):
While the muffins cool, you can prepare the glaze. In a small bowl, whisk together powdered sugar, milk (or dairy-free milk), and vanilla extract until smooth. This adds a lovely finish to your muffins.
9. Glaze and Garnish:
Once your muffins are cool, drizzle the glaze over each muffin. If you’d like, sprinkle pumpkin seeds or chopped nuts on top for a delicious crunch.
10. Serve and Enjoy!
Your healthy pumpkin cream cheese muffins are ready to be enjoyed! They make a fantastic breakfast or snack, and you might even want to share (but you definitely don’t have to!).
These muffins are moist, subtly sweetened with natural sweeteners, and feature a delightful creamy pumpkin filling kissed with fall spices. Perfect for all pumpkin lovers!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use 100% canned pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that can alter the flavor and sweetness of your muffins.
Can I Substitute Whole Wheat Flour with All-Purpose Flour?
Yes, you can substitute whole wheat flour with all-purpose flour, but keep in mind that the muffins may not be as hearty or nutritious. If using all-purpose flour, consider adding a bit of oat bran or flaxseed for added fiber.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying!
Can I Make These Muffins Vegan?
Absolutely! To make these muffins vegan, you can replace the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use a dairy-free cream cheese for the filling. Maple syrup is already a great vegan sweetener!
