Pumpkin and cream cheese muffins are juicy, tasty and perfectly seasoned! A delicious autumn breakfast with canned pumpkin, pumpkin spice and a cream cheese swirl topping.
Pumpkin and cream cheese muffins
These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version! It takes less than 30 minutes to bake and best of all, these pumpkin muffins are less than 200 calories! SO much easier than any bakery or Starbucks muffins. Most pumpkin recipes use at least 1/2 cup of butter or oil, but these only use 2 tablespoons for the entire batch. Thanks to the canned pumpkin, they’re so moist without adding a ton of butter or oil.
These pumpkin muffins taste and smell like autumn! And now that it’s getting cooler, these are perfect for baking on a lazy Sunday morning. And if you don’t know, I’ve got loads of pumpkin recipes! If you are a fan of pumpkin you will love all of these other pumpkin recipes in my collection!
Pumpkin muffin notes
- You can make a quick bread out of it, simply pour it into a loaf pan and extend the baking time. To test readiness, stick a toothpick in the middle, if it comes out clean, they are cooked.
How to store pumpkin cream cheese swirl muffins
- Preferably refrigerate You don’t eat the muffins because of the cream cheese swirl. You can freeze them, but personally I find that they taste better fresh or chilled.
- Freeze Label leftovers in resealable plastic bags with name and date, freeze for up to 3 months. Let them thaw to room temperature before eating.
Pumpkin and cream cheese muffins
Preparation time: fifteen Minutes
Cooking time: 25th Minutes
Total time: 40 Minutes
Pumpkin cream cheese muffins are juicy, tasty and perfectly seasoned! A delicious autumn breakfast delight made from canned pumpkin, pumpkin spice and a cream cheese swirl topping.
- 1/2 Cup white whole wheat flour, King Arthur
- 3/4 cups all-purpose unbleached flour, King Arthur
- 3/4 Cup Raw sugar
- 1 teaspoon Baking soda
- 2 teaspoon Pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinammon
- 1/4 teaspoon salt
- 1 1/2 cups Canned pumpkin, no pumpkin pie filling
- 2 tablespoon Coconut oil
- 1 big egg
- 1 1/2 teaspoon Vanilla extract
- Baking spray
CREAM CHEESE TOPING (makes 3/4 cup)
- 5 ounce 1/3 less fat cream cheese
- 2 tablespoon Raw sugar
- 1 large egg yolk
- 1 teaspoon Vanilla extract
Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray the cups with oil for easy removal.
In a medium bowl, mix the flour, sugar, baking powder, pumpkin spice, nutmeg, cinnamon, and salt with a whisk. Put aside.
In a large bowl, mix the pumpkin puree, oil, egg and vanilla; Beat at medium speed until thick. Scrape the sides of the bowl.
Add flour mixture to the wet mixture, then blend on low speed until combined; do not overmix.
In a large bowl, stir the cream cheese until smooth. Slowly stir in the sugar, egg yolks and vanilla extract until everything is mixed.
Pour the batter into a prepared muffin tin. Place about 1 tablespoon of cream cheese on the tops of each muffin. Using a toothpick, carefully swivel the frosting into the dough from the edge to the center.
Bake on the middle rack for 24 to 26 minutes, or until a toothpick comes out clean in the middle.
Let them cool before serving.
Portion: 1muffins, Calories: 170kcal, Carbohydrates: 25thG, Protein: 3.5G, Fat: 6thG, Saturated fatty acids: 4thG, Cholesterol: 34mg, Sodium: 160mg, Fiber: 2G, Sugar: 16G
Blue Smart Points: 7th
Green smart points: 7th
Purple Smart Points: 7th
Points +: 4th
Keywords: Breakfast, healthy pumpkin cheesecake muffins, pumpkin cheesecake muffins, pumpkin cream cheese muffins, pumpkin muffins