These Healthy Pumpkin Cream Cheese Muffins are moist and packed with warm spices. The creamy filling adds a delightful surprise that makes every bite special!
Let’s be real, a little cream cheese never hurt anyone! I love having these muffins for breakfast or as a tasty snack. They’re perfect with a cup of coffee! ☕️
Key Ingredients & Substitutions
Whole Wheat Flour: I recommend whole wheat flour for added fiber and nutrition, but you can use all-purpose flour if you prefer a lighter texture. Gluten-free flour blends also work well for a gluten-free option.
Coconut Sugar: This adds a subtle caramel flavor and is less refined. If you can’t find it, brown sugar is an excellent substitute. For a sugar-free alternative, use a sugar substitute like Stevia or monk fruit sweetener.
Pumpkin Puree: Ensure you use pure pumpkin puree, not the sweetened pie filling. If fresh pumpkin is available, you can roast it and blend it into puree! Sweet potato also works as a nice twist.
Greek Yogurt: It adds moisture and reduces fat. You can swap it for regular plain yogurt or if you need a dairy-free option, use almond milk yogurt.
Cream Cheese: I recommend low-fat for a healthier option. If you want a dairy-free alternative, look for vegan cream cheese which is widely available now.
How Do I Get the Muffins to Rise Perfectly?
Getting muffins to rise well requires a few simple tips. First, make sure your baking powder and baking soda are fresh; expired ingredients won’t give you that lovely lift.
- Mix your dry ingredients separately from the wet ones. Combining them right before baking keeps the reactions fresh.
- Avoid overmixing when you combine the wet and dry ingredients. A few small lumps are okay!
- If you have a clear view of your oven temperature, ensure it is right before putting in the muffins. An accurate temperature leads to better rising.
After they bake, allow them to cool slightly to maintain moisture and softness. These tips will give you beautifully risen, fluffy muffins to enjoy!
Healthy Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup coconut sugar (or brown sugar)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt
- 1 tsp vanilla extract
For the Cream Cheese Filling/Topping:
- 4 oz low-fat cream cheese, softened
- 2 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- Optional: a pinch of cinnamon for sprinkling on top
How Much Time Will You Need?
You’ll need about 15 minutes to prep the ingredients and mix everything together, and then about 18-22 minutes for baking. After that, let the muffins cool for a short time before diving in. So, in total, expect around 40-45 minutes before you can enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a muffin tin with paper liners or lightly grease it with a bit of oil. This way, your muffins won’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This helps to distribute the ingredients evenly.
3. Mix the Wet Ingredients:
In a large bowl, beat the eggs. Then, add the pumpkin puree, coconut sugar, applesauce, Greek yogurt, and vanilla extract. Mix everything together until it’s smooth and creamy—this is where the pumpkin magic begins!
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Stir just until combined; it’s okay if there are a few lumps. Overmixing can lead to tougher muffins, and we want them light and fluffy!
5. Prepare the Cream Cheese Filling:
In a small bowl, combine the softened cream cheese, maple syrup (or honey), and vanilla extract. Mix until it’s nice and smooth. This is the delicious surprise in the middle of your muffins!
6. Fill the Muffin Cups:
Spoon about a tablespoon of muffin batter into each muffin cup. Then, add approximately a teaspoon of the cream cheese mixture on top of that batter. Finally, cover it with more muffin batter until each cup is about 3/4 full. If you’d like, you can gently swirl the cream cheese into the batter using a toothpick for a marbled look!
7. Bake:
Pop your muffin tin into the oven and bake for 18-22 minutes. Keep an eye on them! They’re ready when a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
8. Cool:
Once baked, let the muffins cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely. This helps them maintain the right texture.
9. Serve:
For that extra touch, sprinkle a pinch of cinnamon on top before serving. These muffins are delightful warm or at room temperature, making them perfect for breakfast or a cozy snack with your favorite drink!
Enjoy the scrumptious fall flavors in every bite of these Healthy Pumpkin Cream Cheese Muffins! They’re sure to become a hit in your kitchen!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, you can roast and blend it into a puree. Just make sure to use a similar amount (1 cup) as you would with canned pumpkin for the right consistency.
What Can I Substitute for Coconut Sugar?
If you don’t have coconut sugar, brown sugar is a great alternative. You can also use granulated white sugar or a sugar substitute, but keep in mind that this might change the flavor slightly.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Make These Muffins Vegan?
Yes, you can make these muffins vegan! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a dairy-free cream cheese alternative for the filling. You could also replace Greek yogurt with a plant-based yogurt!
