Pumpkin Spice Heaven in a Muffin
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.
Imagine a warm, spiced pumpkin muffin with a creamy center that melts in your mouth. These aren’t your average cream cheese-filled pumpkin muffins. They’re made with wholesome ingredients, a touch of sweetness, and a creamy filling that’s surprisingly easy to whip up.
All you need is one bowl for the batter. Start by blending your wet and dry ingredients, then pour the mix into muffin liners. Next, prepare your cream cheese filling—it’s as simple as stirring, piping, and done! Add a dollop to each muffin, sprinkle with chopped pumpkin seeds for that extra crunch, and pop them in the oven. Soon enough, you’ll have pumpkin muffins with cream cheese filling that are golden, fluffy, and deliciously fragrant.
The best part? These muffins make the perfect snack before or after a workout or as an easy meal prep for the week. They’re healthier than store-bought options, refined sugar-free, and packed with the flavors of fall. Enjoy one with your morning coffee, share with a friend, or keep them all to yourself—no judgment here!
Macros Per Serving
383 Calories | 62g Carbs | 16g Fat | 41g Protein
Recipe Card
Pumpkin Cream Cheese Muffins
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
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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