Skinny Pumpkin Cream Cheese Muffins

5 from 1 vote

Skinny Pumpkin Cream Cheese Muffins

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 160kcal

Author: Geri

Ingredients

FOR MUFFIN BATTER

3/4 cup all-purpose flour (I've used gluten free and white whole wheat flours with similar results)
1/4 cup sugar of choice (I prefer coconut sugar to keep it free of cane sugar)
1 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
3/4 cup canned pumpkin puree (NOT pumpkin pie filling)
1 large egg
1/4 cup unsweetened applesauce
1 tsp vanilla extract

FOR CREAM CHEESE FILLING

2 ounces 1/3 less fat cream cheese, at room temperature
1 tbsp sugar of choice
1/2 tsp vanilla extract
1 egg white
2 tsp flour

OPTIONAL TOPPING

3 tbsp walnuts, chopped

Instructions

Reheat oven to 350F. Grease 6 cups of a muffin tin with cooking spray.
In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and cinnamon. Add in remaining muffin ingredients. Fold everything together until just combined.
Evenly distribute batter among the 6 cups, smoothing the tops as you go.
In a separate bowl, whisk together cream cheese filling ingredients until smooth and creamy. Add mixture to a sandwich-sized plastic bag. Push contents to the corner of one side and seal the bag. Cut the tiniest corner of the tip of the bag with scissors so that the filling can slowly funnel out.
Push cut corner of the plastic bag into the center of each muffin batter and fill insides with the cream cheese mixture. Evenly distribute cream cheese mixture along with all the muffins, leaving a dollop on top of each.
If using walnuts, chop finely and sprinkle around the edges of the pumpkin spice muffin mixture.
Bake at 350F for 18-24 minutes, or until a toothpick stuck into the muffin part comes out clean and cream cheese mixture no longer jiggles.
Muffins will taste best when cooled and refrigerated for at least an hour, then brought to room temperature or reheated in the microwave. As with regular cheesecake, the filling tastes much better as it cools.

Notes

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically).

5 SP per muffin across all WW Smart Points plans

Nutrition