A much lighter version of the Starbucks fall staple! These Skinny Pumpkin Cream Cheese Muffins have all of the same great flavor of the original but with a third of the calories.

I can’t believe it’s already September! It still feels very much like summer here in SoCal. We’re preparing for highs in the 100s this holiday weekend!

I’m definitely ready for fall flavors, even if the weather won’t comply. I asked on Instagram what fall recipes you’d like to see on here, and pumpkin everything was the overwhelming response. Sounds good to me!

I think you all know by now that I love a good copycat recipe, so when the Starbucks Pumpkin Cream Cheese Muffins came up as a request, I was intrigued. I don’t drink coffee much, so I rarely go to Starbucks. Well, I went directly there to give those muffins a try–oh my goodness! They are fantastic.

The bad news is that each each muffin is 350 calories and 15 SP, with over 30 grams of sugar. That’s the equivalent of spooning 2 1/2 tablespoons of sugar into your mouth!

There is absolutely nothing wrong with indulging in the original every once in a while. But you know that my job around here is to try and lighten things up so you can feel good about eating foods like this more frequently.

Maybe it’s just because I’ve decreased my sugar intake over the years, but I like that my version is a little less sweet. And they are only 5 SP each, with 1/3 of the calories and sugar! This way, I can feel good about having one every morning for the week!

How to make Skinny Pumpkin Cream Cheese Muffins

Even though these might look complicated, the recipe comes together pretty quickly. I was initially intimidated by piping the cream cheese mixture into the raw batter, but it was easier than I thought.

All you have to do is push the cut end of a plastic sandwich bag, filled with the cream cheese mixture, into the raw batter and squeeze out. At first, you’re going to think you don’t have enough filling, but a little goes a long way.

The filling will be quite runny at first. But, because of the egg white, it will thicken and set in the oven. Once the muffins cool a little, refrigerate for a bit.

These muffins actually taste BETTER when they have had time to refrigerate, making them perfect for meal prep. Since the filling is essentially a cheesecake, it will taste better when it rests and cools, just like with regular cheesecake.

I know most muffin recipes make 12, but since it’s just Jeff and I here, I made these 6 servings. Feel free to double everything, of course. They do freeze and reheat well, so it might be nice to make a big batch and freeze them individually. Just pull one out and defrost in the refrigerator the night before you want to eat it. Pair with some fruit and yogurt for a quick breakfast!

I’m excited to share more fall creations with you! If you’re feeling a little impatient, here is a list of recipes already on the blog.

More Fall-Inspired Baked Goods

I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there.

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5 from 1 vote