These Healthy Pumpkin Cream Cheese Muffins are a tasty treat filled with warm pumpkin spice and a creamy center. They’re perfect for breakfast or a snack!
The best part? They’re so moist and delicious that you won’t believe they’re healthy! I love enjoying them fresh out of the oven—nothing beats that cozy smell! 🍂
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber and nutrition. If you need a gluten-free option, try almond flour or a gluten-free all-purpose blend. Just make sure to check the ratios since gluten-free flours can behave differently!
Pumpkin Puree: You can use canned or fresh pumpkin. If unavailable, butternut squash puree works well too! Just roast the squash, scoop, and mash for a similar texture and flavor.
Greek Yogurt: This adds moisture and protein. If you’re dairy-free, consider using a plant-based yogurt like almond or coconut yogurt. It maintains the creaminess without the dairy.
Coconut Sugar: For a lower glycemic index, you can use brown sugar or even maple syrup in a pinch. However, keep in mind that liquid sweeteners might change the batter’s consistency.
How Do I Get the Cream Cheese Filling Just Right?
The cream cheese filling is what makes these muffins truly special! Start with softened cream cheese for easy mixing. You can microwave it for about 10-15 seconds if it’s too firm. Combine it with honey or maple syrup and vanilla until smooth. This step is key for a creamy, delectable center.
- Mix until creamy to avoid lumps—nobody likes a chunky filling!
- Fill the muffin tins carefully so that the cream cheese stays centered, surrounded by the pumpkin batter.
- Remember, avoid filling too high to prevent overflow while baking!
Making these adjustments and paying attention to the cream cheese filling will ensure you have tasty muffins everyone will love! Enjoy baking!
Healthy Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Pumpkin Muffins:
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (or mix of ground cinnamon, nutmeg, and cloves)
- 1/3 cup coconut sugar or brown sugar
- 1/4 cup unsweetened applesauce
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup plain Greek yogurt
- 1/4 cup unsweetened almond milk (or any milk)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 ounces reduced-fat cream cheese, softened
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
For the Glaze (optional):
- 1/4 cup powdered sugar
- 1-2 teaspoons milk (dairy or plant-based)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep time and around 20 minutes for baking. After baking, allow muffins to cool for a few minutes before transferring to a wire rack. Total time is about 35-40 minutes, and then you’ll have delicious muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a 12-cup muffin tin with paper liners to make removing the muffins easier once baked.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice. This ensures all the leavening agents are evenly distributed.
3. Mix the Wet Ingredients:
In a large bowl, combine the coconut sugar, applesauce, pumpkin puree, Greek yogurt, almond milk, eggs, and vanilla extract. Mix until smooth and well combined. This will be the base for your muffins that adds flavor and moisture!
4. Combine Dry and Wet Mixtures:
Gradually stir the dry ingredients into the wet ingredients. Mix gently until just combined—be careful not to overmix so your muffins stay fluffy!
5. Make the Cream Cheese Filling:
In another bowl, beat the softened cream cheese with honey or maple syrup and the vanilla extract until it’s smooth and creamy. This will be the delicious filling in your muffins!
6. Spoon and Fill the Muffin Cups:
Pour about 1 tablespoon of the muffin batter into each muffin cup. Add around 1 teaspoon of the cream cheese filling in the center, then top with more muffin batter until each cup is about 3/4 full. This helps hide the filling inside while baking!
7. Bake the Muffins:
Place your muffin tin in the oven and bake for 18-22 minutes. You can check for doneness by inserting a toothpick into the muffin (just be careful not to hit the cream cheese center). If it comes out clean, they’re ready!
8. Prepare the Glaze (Optional):
If you want to add a special touch, mix powdered sugar with milk until smooth for a simple glaze. Drizzle this over the muffins once they are fully cooled.
9. Cool and Enjoy:
Let the muffins sit in the tin for a few minutes. Then transfer them to a wire rack to cool completely. Enjoy these moist, spiced muffins with a creamy middle as a delightful breakfast or snack!
Happy baking! 🧁
Can I Use Other Types of Flour?
Yes! While whole wheat flour is used for added nutrition, you can substitute it with all-purpose flour or a gluten-free blend. Just note that the texture and moisture may slightly differ, so adjustments might be needed.
How Can I Make These Muffins Vegan?
To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg). Use plant-based yogurt and milk, and opt for maple syrup instead of honey in the cream cheese filling.
Can I Store These Muffins?
Absolutely! Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week, or freeze them in a zip-top bag for up to 3 months. Just reheat them in the microwave or toaster oven when you’re ready to enjoy!
Can I Swap the Cream Cheese Filling?
Definitely! If you want a healthier or dairy-free option, try using dairy-free cream cheese or an almond cream cheese alternative. You could also use a nut butter like almond or peanut for a delightful change!