These pumpkin cream cheese muffins are so delicious, they are fluffy and moist, plus the cream cheese filling will make you feel like you’re having dessert for breakfast. And guess what, they are healthy and low in calories too. These are by far, the best pumpkin muffins I’ve had in a while.
Why You’ll Love These Muffins
Healthy – these muffins are low in calories, sugar, carbs, and also gluten-free which makes them perfect for most diet plans. You can use oat flour or any gluten-free flour of your choice and they’ll come out great.
Moist – instead of butter and oil, you’ll be using applesauce which will make your muffins a bit more moist than regular muffins.
They Keep well – You can store these muffins in the fridge, on your kitchen counter, and even in your freezer for up to a month and they’ll still taste great.
Pumpkin Cream Cheese Muffins Recipe
Ingredients for 12 muffins | Total time: 50 minutes
- 2 cups of oat flour or gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- a pinch of salt
- 2 teaspoons of ground cinnamon
- 1 teaspoon of pumpkin pie spice
- 1 cup of applesauce (unsweetened)
- 2 large eggs (room temp)
- 1 cup of canned pumpkin puree
- 1/4 cup of coconut oil (melted)
- 1/3 cup of oat milk
- 1 teaspoon of pure vanilla extract
Cream Cheese Filling
- 8 ounces of cream cheese (reduced-fat | I use Horizon Organic)
- 1 egg yolk (room temp)
- 1/2 teaspoon of pure vanilla extract
- 2 tablespoons of honey
Crumb Topping
- 1/2 cup of applesauce (unsweetened)
- 1 teaspoon of ground cinnamon
- 2/3 cup of oat flour or gluten-free flour
How To Make Pumpkin Cream Cheese Muffins
Step 1. Preheat your oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Step 2. Prepare the crumb topping by mixing the applesauce, oat flour, and cinnamon until you are left with a crumble.
Step 3. Make the muffin batter by combining the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon in a large bowl. Whisk and set aside.
Next, whisk the applesauce, coconut oil, milk, eggs, vanilla extract, and pumpkin until well combined. Pour into the dry ingredients and stir until combined. Make sure not to over-mix.
Step 4. Make the cream cheese filling by beating the cream cheese until it is soft and fluffy. Add in the egg yolk, vanilla extract, and applesauce, and continue to beat until well combined.
Step 5. Put it together by spooning 1 tablespoon of batter into each cupcake liner. Spoon 1/2 tablespoon of cheese filling into each, followed by another tablespoon of batter over the cheese filling.
Lastly, top each muffin with the crumb topping and press it down a little using the back of a spoon to prevent spillover while baking.
Step 6. Bake for 17-20 minutes and let it cool completely before serving.
Pumpkin Cream Cheese Muffins Nutrition Facts
Each muffin has | 105 calories | 5g total fat | 2.8g saturated fat | 57mg cholesterol | 237mg sodium | 11.4g total carbs |1.4g dietary fiber | 5.3g total sugars | 4.2g protein | 6mcg vitamin D |53mg calcium | 1mg iron | 115mg potassium | These facts are based on a 2000-calorie diet.
How To Store Pumpkin Cream Cheese Muffins
To store leftover muffins, you can cover them and leave them out at room temperature for up to 2 days. You can also wrap them in cling films, place them in freezer bags, and freeze them for up to a month. Optionally, you can keep them in the fridge for up to 5 days as well.
Want More Healthy Muffin Recipes?
- Healthy Anti-Inflammatory Banana Muffins
- These Anti-Inflammatory Oatmeal Muffins Are The Best!
- Healthy Anti-Inflammatory Sweet Potato Muffins
- Best Anti-Inflammatory Blueberry Muffins
- Low Calorie Pumpkin Bread
- Low Calorie Pumpkin Pancakes
- Pumpkin Chocolate Chip Muffins | Healthy | Low-Calorie
- Healthy Pumpkin Bars With Cream Cheese Frosting
Conclusion
I hope you try this pumpkin cream cheese muffins and if you do, let me know your thoughts in the comments below. You can find me on Pinterest, Flipboard, Threads, & Facebook for more awesome healthy low-calorie recipes. Until next time, stay awesome.
