Home Made Pumpkin Cream Cheese Muffins

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These Skinny Pumpkin Cream Cheese Muffins are a classic pumpkin spice muffin filled with a light cream cheese swirl. I’m telling you-these Skinny Pumpkin Cream Cheese Muffins will be on repeat!

Author: thepounddropper.com
PREP TIME 10 minutes
COOK TIME 18 minutes
ADDITIONAL TIME 5 minutes
TOTAL TIME 33 minutes

Ingredients

MUFFIN INGREDIENTS

  • 1 and 1/2 cup Kodiak Cakes buttermilk flapjack pancake mix  or Krusteaz Protein Pancake Mix, Buttermilk or King Arthur Gluten Free Baking Mix
  • 1 cup canned pumpkin puree
  • 2 large eggs or 4 large egg whites
  • 1 Tbsp vanilla extract
  • 1/4 cup water
  • 1 1/2 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1/3 cup zero point white granulated sugar substitute
  • 1 tsp baking powder

CREAM CHEESE BATTER:

  • 3 oz. light cream cheese, softened
  • 2 Tbsp zero point granulated white sugar sweetener ( I use Lakanto classic or baking sweetener)
  • 1 egg yolk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line a full size muffin tin with 12 liners or spray muffin tin with non stick cooking spray. Set aside.
  2. In a medium bowl add pumpkin puree, eggs, water, extract, and sugar substitute. Stir well.
  3. In a separate bowl combine kodiak pancake mix, pumpkin spice, cinnamon. baking powder.
  4. Gradually add dry ingredients to the bowl with wet ingredients. Mix until well combined.
  5. Fill the prepared muffin tins with a little over half full of pumpkin batter.
  6. Using a hand mixer, beat together the cream cheese and sugar sweetener. Add the egg yolk, and vanilla extract. Mix until smooth.
  7. Spoon about 1 Tbsp of cream cheese mixture on top of the pumpkin batter.
  8. Use a toothpick or butter knife to swirl into the batter.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Allow the muffins to cool in the tins for 3 to 5 minutes. Transfer to a wire rack to cool to room temperature. These muffins can be enjoyed warm or at room temperature.
  11. Store leftovers in an airtight container in the fridge for up to 4 days.


    Servings: Makes 12 regular size muffins

    GREEN/BLUE\PURPLE: 2 smart points each

Notes

  • Let the muffins completely cool before serving, otherwise they tend to stick to the muffin liners.
  • The overall point value would be the same if you used King Arthur Gluten Free Baking Mix, Krusteaz Protein Pancake Mix Buttermilk or the Kodiak Cakes buttermilk flapjack pancake mix.

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