These Healthy Pumpkin Cream Cheese Muffins are a delightful fall treat! With a soft pumpkin base and a creamy center, they are both tasty and wholesome.
Who wouldn’t love a muffin that tastes like dessert but is still good for you? I love having them for breakfast or as a snack—perfect for pumpkin lovers like me! 🎃
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber and nutrients. You can use all-purpose flour if you prefer a lighter texture, but the whole wheat adds a nice heartiness.
Canned Pumpkin Puree: Make sure to choose pure pumpkin and not pumpkin pie filling, which contains added sugars and spices. You can use homemade pumpkin puree if you have fresh pumpkins on hand!
Greek Yogurt: It gives moisture and protein to the muffins. If you’re looking for a dairy-free option, coconut yogurt works well as a substitute.
Reduced-Fat Cream Cheese: For the filling, you can opt for full-fat cream cheese or even vegan cream cheese if you’re avoiding dairy. This can slightly affect the taste, but it will still be creamy!
How Do I Get a Great Cream Cheese Swirl?
Creating a beautiful cream cheese center is key to making these muffins special. Here’s how to do it right!
- Start by mixing the cream cheese until it’s super smooth. This makes it easier to swirl.
- When filling the muffin cups, put in your pumpkin batter first, then a dollop of cream cheese, and top with more pumpkin batter.
- Don’t over-swirl! A quick swirl with a toothpick will create those beautiful marble patterns without mixing them too much.
Enjoy your baking adventure! It’s hard to resist these fluffy, flavorful muffins. They’ll fill your kitchen with cozy fall scents!
Healthy Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 ounces reduced-fat cream cheese, softened
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and an additional 18-22 minutes for baking. After baking, allow cooling for about 10 minutes before digging in. In total, you can have these tasty muffins ready in just under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with paper liners so your muffins don’t stick and are easy to remove later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This ensures everything is evenly distributed for the perfect rise and flavor!
3. Combine Wet Ingredients:
In a large bowl, mix together the pumpkin puree, maple syrup (or honey), applesauce, Greek yogurt, eggs, and vanilla extract until it’s well combined. It’s okay if it’s a little chunky; it will mix better once you add the dry ingredients.
4. Combine Wet and Dry:
Carefully fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Make the Cream Cheese Filling:
In a small bowl, beat together the softened cream cheese, maple syrup (or honey), and vanilla extract until smooth. This creamy mixture is what makes these muffins special!
6. Fill the Muffin Cups:
Start filling each muffin cup with the pumpkin batter, filling them about halfway. Add about one teaspoon of the cream cheese filling in the center, and then cover it with more pumpkin batter, filling the cups nearly to the top. This layering creates that lovely gooey center!
7. Create the Swirl:
Using a toothpick or a small knife, gently swirl the cream cheese filling into the batter for a beautiful marbled effect without mixing it all the way in.
8. Bake:
Pop the muffin tin into your preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the pumpkin part of the muffin; it should come out clean!
9. Cool and Remove:
Allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is important so they don’t become soggy!
10. Enjoy Your Muffins!
These muffins are delicious warm, but they’re great at room temperature too. Enjoy them for breakfast, as a snack, or even dessert. They’re healthy and wonderfully satisfying! Happy baking!
Can I Use Gluten-Free Flour?
Yes! You can replace the whole wheat flour with a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for the best texture.
How Should I Store the Muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw them in the fridge overnight when you’re ready to enjoy!
Can I Substitute the Cream Cheese Filling?
Absolutely! If you want a dairy-free option, use a vegan cream cheese alternative. You can also skip the cream cheese filling altogether and add chocolate chips or nuts for a different twist!
Why Do My Muffins Stick to the Liners?
If your muffins are sticking to the liners, try lightly spraying the liners with cooking spray before filling them, or wait until they are completely cool before removing them. This helps prevent sticking!
