These Healthy Pumpkin Cream Cheese Muffins are moist, flavorful, and perfect for a snack or breakfast! With pumpkin’s rich taste and a creamy filling, they’re a real treat.
Plus, who can resist that cheesy surprise in the middle? I like to whip up a batch on a Sunday so I can enjoy them throughout the week. They go great with my morning coffee!
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber and nutrients. If you’re out, feel free to use all-purpose flour, but the texture may change slightly. For gluten-free options, try almond flour or a gluten-free blend.
Pumpkin Puree: Canned pumpkin is convenient and works perfectly here. You could use fresh pumpkin if you have it, but be sure to roast it first and puree until smooth.
Honey or Maple Syrup: Both sweeteners add flavor and moisture. You can swap with agave syrup for a vegan option. Just keep in mind agave is sweeter, so you might want to use a bit less.
Coconut Oil: This gives a light coconut flavor, but you can replace it with vegetable oil, melted butter, or even apple sauce for a lighter option.
Reduced-Fat Cream Cheese: If you want a lighter filling, you can use Greek yogurt or cottage cheese. This will change the flavor but keep it creamy.
How Can I Make the Cream Cheese Filling Smooth and Creamy?
The cream cheese filling needs to be smooth to create that lovely surprise in your muffins. Follow these tips for the best results:
- Let the cream cheese sit at room temperature for 30 minutes before mixing. This makes it easier to beat.
- Use an electric mixer if you have one; it will help achieve a creamy texture quickly.
- Beat the cream cheese, honey (or maple syrup), and vanilla until fully combined and smooth. This could take about 2-3 minutes.
With these suggestions in mind, you’ll have the perfect rich and creamy filling for your muffins!
Healthy Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup honey or pure maple syrup
- 1/3 cup unsweetened applesauce
- 1/4 cup melted coconut oil or vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz reduced-fat cream cheese, softened
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow an additional 5 minutes to cool in the pan before transferring them to a wire rack. In total, you’ll need about 40-45 minutes before you can enjoy your muffins!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup well with non-stick spray or butter to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Make sure everything is well combined for even flavor throughout the muffins.
3. Combine the Wet Ingredients:
In a large bowl, mix the pumpkin puree, honey (or maple syrup), applesauce, melted coconut oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
5. Prepare the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese, honey (or maple syrup), and vanilla extract until smooth and creamy. Use a hand mixer or a whisk for best results.
6. Layer the Batter:
Scoop a tablespoon of pumpkin muffin batter into each muffin cup. Follow this by adding about a teaspoon of the cream cheese filling on top of the batter in each cup.
7. Top with More Pumpkin Batter:
Gently cover the cream cheese layer with another tablespoon of pumpkin batter, spreading it to cover the filling completely.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the pumpkin muffin part (not into the cream cheese filling) comes out clean.
9. Cool Down:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy Your Muffins:
Once cooled, indulge in your moist and flavorful pumpkin muffins with that delightful creamy cheesecake center! They’re perfect for breakfast or a sweet snack!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is convenient and works perfectly in this recipe, offering the same great flavor and moisture. Just make sure it’s pure pumpkin and not pumpkin pie filling.
How Should I Store Leftover Muffins?
Store your muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw in the fridge or at room temperature when you’re ready to enjoy!
Can I Substitute the Cream Cheese Filling?
Yes, if you want a lighter option, you can use Greek yogurt or cottage cheese instead of cream cheese. This will give a different flavor but keep that creamy texture!
What Can I Use Instead of Whole Wheat Flour?
If you don’t have whole wheat flour on hand, you can substitute with all-purpose flour. For a gluten-free option, try almond flour or a gluten-free flour blend, but note that it may affect the texture slightly.