These pumpkin cream cheese muffins have a generous amount of filling and a streusel topping! I’m definitely ready for fall flavors, even if the weather won’t comply. Bake for 21-23 minutes or until a toothpick inserted in the side comes out clean (being careful not to confuse raw batter with cream cheese filling). It can be made with gluten-free, whole wheat or all-purpose flours. Bookmarking the delicious looking muffins! ground cloves, 1 tsp. Use your fingers to add in the butter until well combined. One bite of these and you just might not believe me when I tell you how healthy they are! Set aside. Stir-and-Pour Whole Wheat Bread. I have seen several pumpkin cream cheese swirl muffin recipes floating around on facebook and pinterest which inspired me to see if I could come up with a healthy way to enjoy this delicious fall treat! These Skinny Pumpkin Cream Cheese Muffins have all of the same great flavor of the original but with a third of the calories. In another large bowl, mix together the eggs, and then add the rest of the ingredients (sugars through pumpkin puree). Place it in the freezer while preparing the muffins. If you make these, let me know in the comments how these turn out! It will boost the WW point count a bit, but also add protein and "good fat" to it! As I’m typing this it is 69 degrees outside and I’m wearing plaid. If you try maple syrup, be sure to beat the cream cheese alone first before adding it or the mixture could look curdled. We’re preparing for highs in the 100s this holiday weekend! These Healthy Pumpkin Cream Cheese Swirl Muffins made with whole wheat pastry flour and without butter or oil. In a small mixing bowl, stir together the sugars, cinnamon, flour, and salt until combined. Set aside, In a separate bowl, add pumpkin, vanilla extract, brown sugar, maple syrup, greek yogurt, and eggs, Add dry ingredients to wet, whisking until just combined (do not overmix), To make the cream cheese mixture, first beat cream cheese with an electric mixer until fluffy, Add egg yolk, vanilla extract, and sugar and beat until well combined, Fill muffin liners to 3/4 full (I made 22 muffins), Start by placing one heaping teaspoon measure of the cream cheese mixture on top of each muffin. You are now signed in. You would never guess that these are healthy! While I still use sugar in this recipe, these muffins are not overly sweet. The Surprising (Money-Saving) Ways I Use an Air Fryer, 3 cups whole wheat flour (I used freshly ground hard white wheat), 2 cups pureed pumpkin (or one 16 ounce can). (340 grams) cream cheese1. In a medium bowl using an electric hand mixer, beat all filling ingredients at medium speed until light and fluffy. This site uses Akismet to reduce spam. Also with pumpkin spice muffins, even picky eaters won’t notice their healthy factor – whole wheat flour. Then add 4 teaspoons of filling (try to keep the filling in the middle of the muffin and not spread all over). ~ The Inexpensive Health Insurance We Love! ground ginger, 1 1/2 tsp. Slowly whisk in the flour mixture, until there are no lumps. Your email address will not be published. If you find any errors, invalid information or copyright issues, please, © 2013 ~ 2020 RecipesRun. ground cinnamon, 1/4 cup (50 grams) granulated sugar or raw sugar, 1/4 cup (50 grams) brown sugar or raw sugar, 1 tsp. Before mixing together muffins, place cream cheese in the middle of a large … I’m in full on fall mode my friends! This dessert is the perfect way to transition from eating the zucchini bread muffins of summer to pumpkin spice everything! All it has is pumpkin. They are savory and perfectly pumpkin spiced with a sweet cream cheese topping mixed in. Stir until combined. baking powder, 1 1/2 tsp. I can’t believe it’s already September! Healthy Pumpkin Cream Cheese Swirl Muffins made with whole wheat pastry flour and without butter or oil. Log in. Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations! That’s why I made these pumpkin cream cheese swirl muffins with NO butter, NO oil, and whole wheat pastry flour! ~ Will All of the Real Moms Please Stand Up? (425-gram) can pumpkin puree, 3/4 cup (177 milliliters) olive oil2 (or another neutral-tasting oil that's liquid at room temp), 1/4 cup (60 milliliters) maple syrup, 1/2 cup (100 grams) granulated sugar or raw sugar, 1 cup (200 grams) brown sugar or raw sugar, 2 large eggs (50 grams each, out of shell), room temperature, 1/2 tsp.
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