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Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.

Pumpkin Cream Cheese Muffins

These Chocolate Chip Pumpkin Muffins are at all times such successful on my blog, I knew I’d love this cream cheese swirl version! They take lower than half-hour to bake and the perfect part, these pumpkin muffins are under 200 calories! SO much lighter than any bakery or Starbucks muffins. Most pumpkin recipes use a minimum of 1/2 cup butter or oil but these only use 2 tablespoons for the entire batch. Because of the canned pumpkin, they’re so moist without adding a ton of butter or oil.

These pumpkin muffins taste and smell like fall! And now that the weather’s getting cooler, these are perfect for baking on a lazy Sunday morning. And when you’re not aware, I even have a TON of pumpkin recipes! When you’re a sucker for pumpkin, you’ll love all these other pumpkin recipes in my collection!

Pumpkin Muffin Notes

• You possibly can make this right into a quick bread, simply pour it right into a loaf pan and increase the cook time. To check for readiness, insert a toothpick in the middle, when it comes out clean they’re cooked.

How To Store Pumpkin Cream Cheese Swirl Muffins

• It’s best to refrigerate the muffins you don’t eat due to cream cheese swirl. You possibly can freeze them, but I personally think they taste higher fresh or refrigerated.
• Freeze the leftovers in resealable plastic bags and label the name and date, freeze for as much as 3 months. Allow them to thaw to room temperature before eating.

Pumpkin Cream Cheese Muffins

170 Cals
3.5 Protein
25 Carbs
6 Fats

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.

• 1/2 cup white whole wheat flour, King Arthur
• 3/4 cups unbleached all purpose flour, King Arthur
• 3/4 cup raw sugar
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups canned pumpkin, not pumpkin pie filling
• 2 tbsp coconut oil
• 1 large egg
• 1 1/2 tsp vanilla extract
• baking spray

CREAM CHEESE TOPPING (makes 3/4 cup)

• 5 oz 1/3 less fat cream cheese
• 2 tablespoons raw sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

• Preheat oven to 350F. Line a muffin tin with paper liners and frivolously spray liners with oil for straightforward removal.

• In a medium bowl, mix flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Put aside.

• In a big bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

• Add flour mixture to the wet mixture, then mix at low speed until combined; don’t over mix.

• In a big bowl, beat the cream cheese until smooth. Slowly beat within the sugar, egg yolk and vanilla extract until combined.

• Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of every muffin. Using a toothpick gently swirl the frosting from the sting to the middle into the batter.

• Bake on the middle rack for twenty-four to 26 minutes, or until a toothpick inserted in the middle comes out clean.

• Allow them to cool before serving.

Serving: 1muffin, Calories: 170kcal, Carbohydrates: 25g, Protein: 3.5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 34mg, Sodium: 160mg, Fiber: 2g, Sugar: 16g

WW Points Plus: 4

Keywords: Breakfast, healthy pumpkin cheesecake muffins, pumpkin cheesecake muffins, pumpkin cream cheese muffins, pumpkin muffins