🎃 Pumpkin Cream Cheese Muffins

🧡 Introduction

These Pumpkin Cream Cheese Muffins taste like fall in every bite — soft, moist pumpkin muffins with a creamy swirl of cheesecake filling in the center. They look fancy but are incredibly easy to make with wholesome, sugar-free ingredients.

You get all the cozy comfort of a bakery muffin, but without the excess sugar, carbs, or guilt. Each muffin is under 120 calories, low in sugar, and perfectly portioned for a satisfying treat on your WW, keto, or diabetic journey.

🛒 Ingredients (Makes 9 Muffins)

🥣 For the Pumpkin Batter:

  • 1 cup pure pumpkin puree (not pie filling)
  • 2 large eggs
  • ¼ cup unsweetened almond milk
  • ¼ cup granulated monk fruit or erythritol
  • 2 tbsp olive oil or unsweetened applesauce (WW option)
  • 1 cup almond flour (or oat flour for WW)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • Pinch of salt

🍰 For the Cream Cheese Filling:

  • 4 oz light cream cheese, softened
  • 1 ½ tbsp powdered monk fruit or erythritol
  • ¼ tsp vanilla extract

👩‍🍳 Instructions

1️⃣ Preheat Oven

  • Preheat to 350°F (180°C) and line a muffin pan with 9 liners. Lightly spray with nonstick spray.

2️⃣ Make the Cream Cheese Filling

  • In a small bowl, mix cream cheese, sweetener, and vanilla until smooth.
  • Chill while preparing the batter.

3️⃣ Prepare Pumpkin Batter

  • In a large bowl, whisk together pumpkin puree, eggs, almond milk, and oil/applesauce.
  • Add sweetener, baking powder, soda, spices, and salt. Mix until smooth.
  • Fold in almond flour (or oat flour). Batter should be thick but scoopable.

4️⃣ Fill Muffin Cups

  • Fill each muffin liner halfway with pumpkin batter.
  • Spoon about 1 tsp cream cheese mixture into the center of each, then top with more batter until about ¾ full.
  • Swirl gently with a toothpick for a marbled look (optional).

5️⃣ Bake

  • Bake for 20–22 minutes until set and golden.
  • Cool completely before serving — the cream cheese sets as it cools.

🍽 Nutrition (Per Muffin)

NutrientAmount
Calories~115
Protein6g
Fat6g
Total Carbs7g
Fiber2g
Net Carbs5g
Sugar<2g

⚖️ WW SmartPoints

  • Blue Plan: 2 points
  • Green Plan: 3 points
  • Purple Plan: 2 points
    (Using applesauce instead of oil and light cream cheese.)

💡 Tips & Variations

  • For extra creaminess, add 1 tbsp Greek yogurt to the filling.
  • Add a sprinkle of sugar-free chocolate chips for a dessert-like version.
  • Want a richer flavor? Use half almond flour + half oat flour for texture.
  • Store leftovers in the fridge — they taste even better the next day!

🧊 Storage

  • Fridge: Up to 5 days (airtight container).
  • Freezer: Freeze up to 2 months. Thaw overnight before serving.
  • Reheat: Microwave 15 seconds for a warm muffin experience.

🌟 Why You’ll Love This Recipe

✅ Bakery-style muffin texture — soft, moist, and rich.
✅ Cream cheese swirl gives that decadent cheesecake feel.
✅ Naturally gluten-free, low-carb, sugar-free, and WW-friendly.
✅ The perfect fall breakfast, snack, or healthy dessert!

🍁 Serving Suggestions

  • Serve with a latte or black coffee for the coziest morning treat.
  • Top with a dollop of fat-free Greek yogurt or sugar-free whipped topping.
  • Drizzle a touch of sugar-free caramel sauce for extra indulgence.