I created Low Calorie Pumpkin Cream Cheese Muffins that recreate the Starbucks favorite using simple pantry ingredients and a clever swap to keep the calories and WW points low.

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I never thought a skinny bakery steal could make me second guess my morning snack, but these Healthy Pumpkin Cream Cheese Muffins did. I played with canned pumpkin puree and reduced fat cream cheese until the filling was borderline scandalous, and the crumb stayed moist not dense.

If you’re into Weight Watchers Pumpkin Cream Cheese Muffins or hunting for Low Calorie Pumpkin Cream Cheese Muffins that actually taste like something, give this a read. I messed up a dozen times while getting the balance right so hey, if it looks rustic thats on purpose.

Want the secret twist that makes them sing?

Ingredients

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Pumpkin puree: Rich in vitamin A and fiber, adds moisture and mild natural sweetness and antioxidants.
Reduced fat cream cheese: Gives tangy creaminess, adds protein and calcium but some saturated fat.
Brown sugar: Lends deep caramel notes and moistness, high in simple carbs and helps caramelize tops.
Unsweetened applesauce: Replaces some fat, keeps muffins moist, lowers calories and adds subtle fruitiness.
All purpose flour: Provides structure and chew, mostly carbs with little fiber or protein.
Eggs: Bind ingredients, add protein and richness, help rise slightly and improve texture.
Vegetable oil: Adds tender crumbs and calories, supplies unsaturated fats and helps keep shelf life.
Cinnamon and spices: Give warm flavor without extra sugar, add aroma and may aid digestion a bit.

Ingredient Quantities

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

pinch ground cloves

1 cup canned pumpkin puree

2 large eggs

1/3 cup packed light brown sugar

1/4 cup granulated sugar

1/4 cup unsweetened applesauce

1/4 cup vegetable oil or melted coconut oil

1 teaspoon vanilla extract

2 tablespoons milk (dairy or unsweetened almond)

4 ounces reduced fat cream cheese, softened

1/4 cup granulated sugar for the cream cheese filling

1 large egg yolk for the cream cheese filling

1/2 teaspoon vanilla extract for the cream cheese filling

How to Make this

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1. Preheat oven to 350 F and line a 12 cup muffin tin with liners, or lightly grease each cup so they dont stick.

2. In a bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and a pinch of ground cloves until evenly mixed.

3. In a large bowl combine 1 cup canned pumpkin puree, 2 large eggs, 1/3 cup packed light brown sugar, 1/4 cup granulated sugar, 1/4 cup unsweetened applesauce, 1/4 cup vegetable oil or melted coconut oil, 1 teaspoon vanilla extract and 2 tablespoons milk; whisk until smooth. Room temp eggs and oil mix nicer, but its ok if theyre cold.

4. Add the dry mixture to the wet and gently fold with a spatula until just combined, dont overmix or the muffins get dense.

5. Make the cream cheese filling: beat 4 ounces reduced fat cream cheese (softened) with 1/4 cup granulated sugar, 1 large egg yolk and 1/2 teaspoon vanilla extract until silky and smooth; if its too runny chill for 5 to 10 minutes so it holds shape.

6. Use an ice cream scoop or two spoons and fill each muffin cup about two thirds full with the pumpkin batter for even muffins.

7. Drop about 1 tablespoon of the cream cheese filling into the center of each filled cup, then top with a little more pumpkin batter to cover (you want the cream cheese buried but still visible when baked). For a swirl, gently drag a toothpick once or twice through each cup.

8. Bake on the middle rack for 18 to 22 minutes. Theyre done when the muffin top is set and a toothpick in the pumpkin portion comes out cleanish, the cream cheese may be moist but not jiggly. Rotate the pan halfway if your oven is uneven.

9. Let muffins cool in the pan 5 minutes then transfer to a wire rack to cool completely. Store in the fridge up to 3 to 4 days because of the cream cheese, or freeze for longer.

Equipment Needed

1. Oven preheated to 350 F
2. 12 cup muffin tin
3. Muffin liners or cooking spray, dont skip greasing if not using liners
4. Two mixing bowls, one large and one medium
5. Measuring cups and spoons
6. Whisk for the dry mix and a rubber spatula for folding
7. Electric hand mixer or beaters for the cream cheese filling, or a sturdy fork if youre lazy
8. Ice cream scoop or two spoons to portion batter evenly
9. Toothpicks for swirls and doneness checks
10. Wire cooling rack to cool the muffins completely

FAQ

Q: How long and at what temp do I bake these muffins? A: Bake at 350°F (175°C) for about 18 to 22 minutes, until the muffin part springs back and a toothpick in the cake portion comes out clean. If you poke through the cream cheese it will look wet so try to test beside it.

Q: Can I make substitutions to cut fat or sugar? A: Yes, you can cut the sugars by about 25% with little texture change, swap the oil for extra 3 tablespoons of unsweetened applesauce or use Greek yogurt, and the reduced fat cream cheese works fine, but big swaps can change moistness.

Q: How do I get a pretty cream cheese swirl without sinking? A: Dollop about a teaspoon of the cream cheese mix onto each muffin, then gently swirl with a toothpick just once or twice, dont overmix the batter and dont drop a huge blob or it may sink.

Q: Can I use fresh pumpkin instead of canned? A: Yes, but you must roast and puree it until smooth and drain any excess liquid; 1 cup canned pumpkin equals about 1 to 1 1/4 cups cooked, mashed fresh pumpkin.

Q: How do I store and reheat them? A: Store in an airtight container at room temp for up to 2 days or in the fridge for 4 to 5 days; to reheat, warm 10 minutes at 300°F in the oven or 15 to 20 seconds in the microwave.

Q: Can I freeze these muffins? A: Yes freeze fully cooled muffins in a single layer on a tray then transfer to a freezer bag for up to 2 months, thaw at room temp and warm if you like.

Healthy Pumpkin Cream Cheese Muffins Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour, cup for cup. It’ll be slightly denser and a bit nuttier, but works great. Or use a gluten free 1:1 baking blend (make sure it contains xanthan gum) same amount.
Light brown sugar: replace with coconut sugar 1:1 for a similar caramel note and less processed sugar. If you want liquid sweetener, use about 3/4 cup maple syrup for 1 cup granulated but cut other liquids by ~2 tablespoons.
Vegetable oil or melted coconut oil: use unsweetened applesauce cup for cup to cut the fat and keep muffins moist, though tops wont be as crisp. Another option is 3/4 cup plain Greek yogurt for every 1 cup oil for a richer, tender crumb.
Reduced fat cream cheese (filling): swap with Neufchatel 1:1 for nearly the same taste but a bit lighter, or blend 4 oz silken tofu with 1 tsp vanilla and 1-2 tbsp sugar for a dairy free filling.

Pro Tips

– Let the eggs and oil come to room temp before mixing. Cold eggs can make the batter seize and give you dense muffins; if you forget, stick the eggs in warm tap water for 5 minutes, its an easy fix.

– If your cream cheese filling is too loose, chill it for 5 to 10 minutes or fold in 1 tablespoon cornstarch. Using full fat cream cheese also gives a silkier, more stable center, but reduced fat works fine if you chill it.

– Portion like a pro: use an ice cream scoop for even muffin tops, fill each cup about two thirds, then make a small well for the cream cheese so it stays centered. Don’t overfill or swirl like crazy or the filling will leak.

– Watch the bake not the clock. Test with a toothpick in the pumpkin part, not the filling; the pumpkin should be set while the cream cheese can still be a little moist. Rotate the pan halfway if your oven runs hot on one side, cool in the pan 5 minutes then move to a rack. Store in the fridge and bring to room temp before eating for best flavor.

Healthy Pumpkin Cream Cheese Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created Low Calorie Pumpkin Cream Cheese Muffins that recreate the Starbucks favorite using simple pantry ingredients and a clever swap to keep the calories and WW points low.

Servings

servings

Calories

200

kcal

Equipment: 1. Oven preheated to 350 F
2. 12 cup muffin tin
3. Muffin liners or cooking spray, dont skip greasing if not using liners
4. Two mixing bowls, one large and one medium
5. Measuring cups and spoons
6. Whisk for the dry mix and a rubber spatula for folding
7. Electric hand mixer or beaters for the cream cheese filling, or a sturdy fork if youre lazy
8. Ice cream scoop or two spoons to portion batter evenly
9. Toothpicks for swirls and doneness checks
10. Wire cooling rack to cool the muffins completely

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch ground cloves
1 cup canned pumpkin puree
2 large eggs
1/3 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup unsweetened applesauce
1/4 cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract
2 tablespoons milk (dairy or unsweetened almond)
4 ounces reduced fat cream cheese, softened
1/4 cup granulated sugar for the cream cheese filling
1 large egg yolk for the cream cheese filling
1/2 teaspoon vanilla extract for the cream cheese filling

Directions

Preheat oven to 350 F and line a 12 cup muffin tin with liners, or lightly grease each cup so they dont stick.
In a bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and a pinch of ground cloves until evenly mixed.
In a large bowl combine 1 cup canned pumpkin puree, 2 large eggs, 1/3 cup packed light brown sugar, 1/4 cup granulated sugar, 1/4 cup unsweetened applesauce, 1/4 cup vegetable oil or melted coconut oil, 1 teaspoon vanilla extract and 2 tablespoons milk; whisk until smooth. Room temp eggs and oil mix nicer, but its ok if theyre cold.
Add the dry mixture to the wet and gently fold with a spatula until just combined, dont overmix or the muffins get dense.
Make the cream cheese filling: beat 4 ounces reduced fat cream cheese (softened) with 1/4 cup granulated sugar, 1 large egg yolk and 1/2 teaspoon vanilla extract until silky and smooth; if its too runny chill for 5 to 10 minutes so it holds shape.
Use an ice cream scoop or two spoons and fill each muffin cup about two thirds full with the pumpkin batter for even muffins.
Drop about 1 tablespoon of the cream cheese filling into the center of each filled cup, then top with a little more pumpkin batter to cover (you want the cream cheese buried but still visible when baked). For a swirl, gently drag a toothpick once or twice through each cup.
Bake on the middle rack for 18 to 22 minutes. Theyre done when the muffin top is set and a toothpick in the pumpkin portion comes out cleanish, the cream cheese may be moist but not jiggly. Rotate the pan halfway if your oven is uneven.
Let muffins cool in the pan 5 minutes then transfer to a wire rack to cool completely. Store in the fridge up to 3 to 4 days because of the cream cheese, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.