These Healthy Pumpkin Cream Cheese Muffins are perfect for fall! With tasty pumpkin and a creamy cheese filling, they are moist and delicious, making them a lovely treat any time of year.
Who can resist the combo of pumpkin and cream cheese? I like to enjoy these muffins warm with a cup of tea. Trust me, they will brighten your day! ☕️🎃
Key Ingredients & Substitutions
Whole Wheat Flour: This adds fiber and nutrition. If you need a gluten-free option, try almond flour or a gluten-free all-purpose blend. I’ve also used oat flour, which brings a nice taste!
Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling. If fresh pumpkin is in season, roasting and pureeing your own can enhance the flavor. You can also use applesauce for a different twist!
Maple Syrup or Honey: Both are great natural sweeteners. If you’re vegan, stick with maple syrup. Agave syrup is another good plant-based alternative, but I prefer the rich flavor of maple!
Coconut Oil: This adds moisture and a hint of flavor. Other oils like canola or melted butter work well too; just ensure they are neutral-flavored if you want to keep the pumpkin taste front and center!
Cream Cheese: Regular cream cheese is delicious, but Neufchatel is a lighter option. For non-dairy, try a vegan cream cheese spread or blended silken tofu for a dairy-free filling.
How Do I Get the Cream Cheese Filling to Stay in the Muffins?
To ensure the cream cheese filling stays put, here’s a simple method:
- Take your pumpkin batter and fill each muffin liner about ⅓ full first. This helps the cream cheese stay secure.
- Add the cream cheese mixture right in the center, but don’t overfill it.
- Finally, cover the cream cheese with a good layer of pumpkin batter. This creates a barrier that keeps it safely inside!
By following these steps, you’ll have perfectly hidden cream cheese filling in your muffins. Just remember, don’t overmix the batter as it may lead to a denser muffin!
Healthy Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For The Muffins:
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + ½ teaspoon nutmeg + ¼ teaspoon cloves)
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup maple syrup or honey
- ¼ cup coconut oil, melted (or another neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened almond milk (or any milk)
For The Cream Cheese Filling:
- 4 oz cream cheese, softened (can substitute with Neufchatel for lower fat)
- 2 tablespoons maple syrup or honey
- ½ teaspoon vanilla extract
For The Icing Drizzle (optional):
- ½ cup powdered sugar
- 1-2 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Optional: a drizzle of maple syrup or caramel sauce on top
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then 18-22 minutes for baking. After baking, allow the muffins to cool for about 5 minutes in the pan and then transfer to a wire rack to cool completely. You’ll be enjoying these delicious treats in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a 12-cup muffin tin with paper liners or gently grease each cup with oil.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. Mixing these dry ingredients thoroughly ensures an even rise and flavor throughout the muffins. Once combined, set this bowl aside.
3. Blend Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, maple syrup or honey, melted coconut oil, eggs, vanilla extract, and almond milk. Whisk this mixture until smooth and fully combined, making it creamy and ready for the next step!
4. Mix Dry and Wet Ingredients:
Now, gradually fold the dry ingredients into the wet ingredients using a spatula. Mix gently until everything is just combined—be careful not to overmix, as that could make your muffins dense!
5. Prepare the Cream Cheese Filling:
In a small bowl, mix together the softened cream cheese, maple syrup, and vanilla extract until it’s nice and smooth. This creamy filling adds a delicious surprise to your muffins!
6. Fill the Muffin Liners:
Begin by filling each muffin liner about ⅓ full with the pumpkin batter. Then, add about a teaspoon of the cream cheese mixture right in the center of each muffin cup. Finally, cover the cream cheese layer with more pumpkin batter until each cup is about ¾ full.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the pumpkin part, avoiding the cream cheese center. It’s ready when the toothpick comes out clean!
8. Cooling Time:
Once they’re baked, take the muffins out of the oven and allow them to cool in the pan for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely. This helps them stay fluffy!
9. Optional Icing Drizzle:
If you’d like to add an icing drizzle, mix the powdered sugar, vanilla, and enough milk to create a drizzling consistency in a small bowl. Once the muffins are cool, drizzle the icing over them. You can even add a touch of maple syrup or caramel for an extra special touch!
10. Serve and Enjoy:
Your healthy pumpkin cream cheese muffins are ready! Serve them slightly warm or at room temperature for a delightful treat. Enjoy these moist, subtly spiced muffins as a wholesome snack or a delicious breakfast!
These muffins are perfect for fall festivities or anytime you crave a sweet treat with a healthy twist. Happy baking!
Can I Substitute the Whole Wheat Flour?
Absolutely! You can use all-purpose flour or a gluten-free flour blend instead of whole wheat flour. If using almond flour, keep in mind it may require different liquid ratios to achieve the right batter consistency.
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use maple syrup as the sweetener. Coconut oil can be replaced with any plant-based oil.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them; just wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be thawed at room temperature or warmed up in the microwave!
Can I Add Different Mix-ins?
Definitely! Feel free to mix in chocolate chips, walnuts, or pecans to the batter for added flavor and texture. Just be mindful not to overload the batter so the muffins rise properly!
