These Healthy Pumpkin Cream Cheese Muffins are fluffy, tasty, and perfect for fall! With pumpkin puree and a creamy center, they’re a special treat without the guilt.
Honestly, who can resist the combo of pumpkin and cream cheese? I love having these for breakfast or a snack, and they’re great with a warm cup of coffee!
Making them is super easy—just mix and bake! They’re a yummy way to enjoy the season while staying healthy. Enjoy your baking! 😄
Key Ingredients & Substitutions
Whole Wheat Flour: I like using whole wheat flour for its added fiber and nutrients. If you don’t have it, all-purpose flour works just fine. You can also experiment with gluten-free flour blends if needed!
Pumpkin Puree: Canned pumpkin puree is so convenient. You can also roast and puree your own pumpkin, which adds a great flavor. Just make sure it’s pure pumpkin without any added spices!
Greek Yogurt: This adds moisture and a nice tang. If you want, you can use sour cream or even a dairy-free yogurt for a lighter version.
Maple Syrup or Honey: Both sweeteners work well, but my favorite is maple syrup for its unique flavor. If you want, you can use agave syrup or another liquid sweetener too!
How Can I Ensure My Muffins Don’t Overmix?
Mixing can be tricky! You want your muffins light and fluffy, so here’s how to handle it:
- Combine your wet and dry ingredients separately before mixing. This helps distribute everything evenly.
- When combining, use a spatula and fold gently. It’s okay if you see a few lumps; overmixing can create dense muffins.
- Focus on mixing just until the dry ingredients are moistened. This keeps your muffins airy!
Follow these tips, and you’ll have soft, delicious muffins every time! Happy baking!
How to Make Healthy Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups whole wheat flour (or all-purpose flour)
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup pumpkin puree (canned or fresh)
- ½ cup maple syrup or honey
- ⅓ cup unsweetened applesauce
- ⅓ cup plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup coconut oil or vegetable oil, melted
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
For the Cream Cheese Drizzle (optional):
- 4 oz cream cheese, softened
- 2 tbsp maple syrup or honey
- 1-2 tbsp milk (dairy or non-dairy), to thin as needed
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, and then you’ll bake the muffins for 18-22 minutes. If you allow some cooling time, plan for around 40-50 minutes total before enjoying your delicious muffins!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners to keep your muffins from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This helps to evenly mix the dry ingredients.
3. Combine the Wet Ingredients:
In a large bowl, combine the pumpkin puree, maple syrup, applesauce, Greek yogurt, eggs, vanilla extract, and melted oil. Stir everything well until it’s nicely blended.
4. Combine Wet and Dry Ingredients:
Carefully add the dry mixture to the wet mixture. Use a spatula to stir gently until just combined. It’s okay if there are a few lumps—over-mixing can make the muffins tough!
5. Prepare the Cream Cheese Filling:
In a small bowl, beat the softened cream cheese, maple syrup, and vanilla extract until it’s smooth and creamy. This will be your delicious filling!
6. Fill the Muffin Cups:
Fill each muffin cup about ⅓ full with the muffin batter. Then, add about 1 tablespoon of the cream cheese filling right in the center. Top with more muffin batter until the cup is nearly full.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick near the edges of the muffin (not the filling!). If it comes out clean, they’re ready!
8. Cool and Prepare the Drizzle (Optional):
Once baked, remove muffins from the oven and let cool for a few minutes. If you want to add a drizzle, mix the softened cream cheese, maple syrup, and milk in a bowl until smooth and pourable. Adjust with more milk if you need a thinner consistency.
9. Drizzle and Serve:
Once the muffins are cool, drizzle the cream cheese mixture on top. Serve the muffins warm or at room temperature. They can be stored in the refrigerator for a few days!
Enjoy your moist and flavorful Healthy Pumpkin Cream Cheese Muffins with that delightful creamy center! Happy baking!
Can I Use Different Flours for This Recipe?
Absolutely! While whole wheat flour adds fiber and nutrients, you can easily substitute it with all-purpose flour or a gluten-free flour blend. Just keep in mind that the texture may vary slightly based on your choice!
How Do I Store Leftover Muffins?
To store leftover muffins, simply place them in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage—just wrap them tightly in plastic wrap and then in aluminum foil before freezing.
Can I Make These Muffins Without Eggs?
Yes, you can! To replace each egg, use ¼ cup of unsweetened applesauce or a flaxseed meal mix (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens).
What Other Add-ins Can I Include?
You can customize these muffins with additional ingredients like chocolate chips, nuts, or dried fruit. Just be cautious with the amount, so they don’t create too much moisture or heaviness in the batter!