Pumpkin Cream Cheese Muffins 🎃🧁 (WW-Friendly – 2 SmartPoints Each)

The holiday season is full of tempting desserts, from pies to cakes to cookies. But if you’re following WW, you might think you have to skip them — not anymore! These Pumpkin Cream Cheese Muffins are the answer to all your fall dessert cravings. They bring together the warmth of pumpkin spice, the creaminess of cheesecake, and the fluffy texture of muffins, all for just 2 WW SmartPoints per serving.

Imagine biting into a soft, spiced pumpkin muffin, only to discover a creamy, sweet, cheesecake-like center. It’s rich, cozy, and indulgent — yet secretly lightened-up and WW-approved. These muffins prove that you can stay on track while still enjoying festive desserts with your family.

Ingredients (Makes 12 Muffins)

For the Pumpkin Batter:

  • 1 cup pure pumpkin puree (not pumpkin pie filling) – 0 points
  • 2 large eggs – 0 points
  • ½ cup unsweetened applesauce – 0 points
  • ½ cup all-purpose flour – 6 points total
  • ½ cup almond flour (or extra all-purpose flour) – 6 points total
  • ½ cup sweetener of choice (monk fruit, stevia, or Splenda for 0 points)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ½ tsp vanilla extract
  • Pinch of salt

For the Cream Cheese Filling:

  • 4 oz light cream cheese, softened – 8 points total
  • 2 tbsp plain nonfat Greek yogurt – 0 points
  • 1 tbsp sweetener of choice
  • ½ tsp vanilla extract

Instructions

  1. Preheat Oven
    Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Make Pumpkin Batter
    In a mixing bowl, whisk together pumpkin puree, eggs, applesauce, sweetener, vanilla, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until smooth.
    Stir in the flour and almond flour until just combined.
  3. Prepare Cream Cheese Filling
    In a separate bowl, beat together light cream cheese, Greek yogurt, sweetener, and vanilla until smooth and creamy.
  4. Assemble Muffins
    Spoon 2 tablespoons of pumpkin batter into each muffin liner. Add 1 teaspoon of the cream cheese mixture in the center. Cover with another tablespoon of pumpkin batter.
  5. Bake
    Bake for 18–20 minutes, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.
  6. Cool & Serve
    Allow muffins to cool before removing from the tin. Serve warm or at room temperature.

Nutrition Facts (Per Muffin)

  • Calories: 85
  • Protein: 4 g
  • Carbs: 11 g
  • Fat: 3 g
  • Fiber: 2 g

WW SmartPoints

  • Green Plan: 2 points
  • Blue Plan: 2 points
  • Purple Plan: 2 points

Why You’ll Love These Muffins

  • Low in Points: At just 2 SmartPoints, you can enjoy one (or two!) without guilt.
  • Festive & Seasonal: Packed with pumpkin spice, they taste like fall in every bite.
  • Protein Boost: Thanks to Greek yogurt and cream cheese, these muffins have staying power.
  • Make Ahead Friendly: Bake once, enjoy all week.

Tips for Success

  • For a smoother filling, make sure the cream cheese is softened before mixing.
  • If you want more “swirl” effect, use a toothpick to lightly swirl the pumpkin batter and cream cheese before baking.
  • Use silicone muffin liners if you don’t want the muffins to stick.
  • Sweetness level can be adjusted depending on your preference and choice of sweetener.

Variations

  • Chocolate Chip Pumpkin Muffins – Add 2 tbsp mini chocolate chips (will add 1–2 points per muffin).
  • Nutty Crunch – Top with crushed pecans or walnuts before baking.
  • Maple Glaze – Drizzle with sugar-free maple syrup for an extra festive touch.

Storage & Freezing

  • Store in an airtight container in the fridge for up to 5 days.
  • Freeze in a zip-top bag for up to 2 months. Simply thaw at room temp or warm in the microwave before serving.