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Healthy Pumpkin Cream Cheese Muffins

These healthy pumpkin cream cheese muffins are a lighter, gluten-free twist on the classic Starbucks favorite! Made with wholesome ingredients and lower in fat and sugar, they still deliver that perfect pumpkin spice flavor and creamy swirl topping.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 181
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup melted coconut oil, avocado oil, or olive oil
  • 1/2 cup maple syrup
  • 2 eggs, room temperature
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 3/4 cups 1-to-1 gluten free baking flour
  • 1 tsp cinnamon, plus more for topping
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • pumpkin seeds and cinnamon (optional topping)
  • 4 oz low fat cream cheese or 6 Laughing Cow cheese triangles
  • 2 tbsp raw sugar
  • 1/4 tsp vanilla extract (for filling)

Equipment

  • muffin tin
  • Mixing Bowls
  • mixer (hand or stand)
  • toothpick

Method
 

  1. Preheat oven to 425°F. Line muffin tin with parchment liners.
  2. In a medium bowl, whisk together oil, maple syrup, eggs, pumpkin puree, and vanilla.
  3. In a large bowl, mix together flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Add wet ingredients to dry ingredients and mix until just combined. Don’t overmix.
  5. Divide muffin batter evenly into prepared muffin tins.
  6. In a small bowl or using a mixer, whip cream cheese, sugar, and vanilla until smooth.
  7. Use the back of a spoon to make a small divot in each muffin. Add 2 teaspoons of cream cheese filling, and optionally swirl the top with a toothpick.
  8. Bake for 14–16 minutes or until set and toothpick comes out clean from the muffin part (not cream cheese).

Notes

Use parchment muffin liners to avoid sticking. Muffins are done when a toothpick inserted into the muffin (not the cream cheese) comes out clean. For dairy-free, use dairy-free cream cheese. Optional: top with pumpkin seeds and a dash of cinnamon for a Starbucks-style touch.

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