Pumpkin Cream Cheese Muffins
Introducing the ultimate pumpkin cream cheese muffins you can make right at home! Forget the Starbucks pumpkin cream cheese muffins—these homemade delights are bursting with pumpkin flavor, perfectly moist, and packed with a rich, creamy filling. It’s a dream come true for anyone who craves fall flavors with a healthier twist.
Servings: 16 Muffins
Calories: 115kcal
Ingredients
Wet:
- 425 g Pumpkin Purée
- 2 Whole Brown Eggs (Vital Farms)
- 60 ml Sugar Free Syrup (Mrs. Buttersworths)
- 170 g Nonfat Greek Yogurt (Siggi’s)
- 60 ml Protein Plant Milk (Good Karma)
- 1 tbsp Vanilla Extract
Dry:
- 180 g All-Purpose Flour (King Arthur)
- 112 g Baking Protein Powder (Quest)
- 1 tbsp Pumpkin Pie Spice
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- Pinch of Salt
Cream Cheese:
- 93 g Reduced Fat Cream Cheese (Philadelphia)
- 15 ml Sugar Free Syrup
- 1 tsp Vanilla Extract
Topping:
- 20 g Pumpkin Seeds (chopped)
Instructions
Wet:
- In a large bowl, add in your wet ingredients and whisk until smooth.425 g (3.67 cups) Pumpkin Purée, 2 Whole Brown Eggs, 60 ml (0.25 cup) Sugar Free Syrup, 170 g (0.85 cups) Nonfat Greek Yogurt, 60 ml (0.25 cups) Protein Plant Milk, 1 tbsp Vanilla Extract
Dry:
- Add in all of your dry ingredients and carefully fold into the wet until all evenly incorporated.180 g (1.5 cups) All-Purpose Flour, 112 g (1 cups) Baking Protein Powder, 1 tbsp Pumpkin Pie Spice, 1 tsp Baking Soda, 1/2 tsp Baking Powder, Pinch of Salt
- Preheat oven to 350°.
- In a dozen muffin baking sheet, add in liners and use an ice cream scoop to add batter to each cup. I did roughly 65g for each.
Cream Cheese:
- In a small bowl, whisk together the cream cheese ingredients until smooth.93 g (6 tbsp) Reduced Fat Cream Cheese, 15 ml (1 tbsp) Sugar Free Syrup
- Add to a small zip lock and cut a hole at the bottom for piping.
- Squeeze out cream cheese to the middle of each muffin. I did roughly 6-7g each.
- Sprinkle a pinch full of chopped pumpkin seeds to the tops of each muffin.
- Bake at 350° for 18-20 mins.
- Repeat for ~4 more muffins to use up remaining batter!
Video Tutorial
Nutrition Information
Pumpkin Cream Cheese Muffins
Serving Size
1 Muffin
Amount per Serving
Calories
115
% Daily Value*
Fat
2
g
3
%
Carbohydrates
13
g
4
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.