All recipes, Baking, Breakfast, Muffins

Pumpkin spice cream cheese muffins

September 19, 2016

I was inspired by my pumpkin banana greek yogurt muffins that seem to be a big hit to create another equally delicious low point pumpkin muffin, and these cream cheese ones do not disappoint! I think I like them even more 😉 I actually shared these at my weekly weight watchers meeting and they were a hit.. The cream cheese swirl topping is so yummy and at only 3 freestyle smart points they make a great snack, dessert or breakfast.


5.0 from 1 reviews
Pumpkin spice cream cheese muffins
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
3SP blue, green & purple/2pp each
  • 1 egg
  • ¼ cup brown sugar
  • ⅓ cup unsweetened apple sauce
  • 1 cup pumpkin puree
  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ Tbsp pumpkin spice
  • For the cream cheese topping
  • 4 oz light cream cheese, softened
  • 1 Tbsp sugar
  • 1 egg white ( I use liquid egg whites)
  • ½ Tbsp milk
  • 1 tsp vanilla
  1. Preheat oven to 375F, spray a 12 hole regular sized muffin tin with non stick spray.
  2. In a small bowl beat together your cream cheese, 1T white sugar, egg white, milk and vanilla for 2 minutes. Set aside.
  3. In a bowl beat together your egg and brown sugar, add in your pumpkin and apple sauce. Mix well then stir in your flour, baking soda and powder and pumpkin spice.
  4. Pour into your 12 muffin cups. Top each with about 1 Tbsp of the cream cheese mixture. Use a toothpick and swirl in the cream cheese into the muffin batter.
  5. Bake for approx 18-20 minutes.
  6. Makes 12 muffins at 3 freestyle smart points each on blue green & purple (2PP) Best stored in sealed container then after day 1 moved to the fridge.
  7. Nutritional info per muffin (not incl pumpkin) Calories 88...Fat 1.9g...Sat fat 1.2g.. Carbs 14.3g...Fiber 0.3g..Sugars 6.3g..Protein 2.7g







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  • Avatar
    Reply Liz September 26, 2016 at 1:07 am

    I have a question… is the pumpkin purée you use 0sp? All I can find is ED Smith ame it is 1sp per 1/3 cup…..

    • Drizzle
      Reply Drizzle September 26, 2016 at 11:47 am

      Hi Liz, are you using the scanner or nutrition info to determine that? I just don’t add it period when baking, same as fruit, if we used nutritional info it would give us points but we all know fruit is free so we don’t add it

      • Avatar
        Reply Liz September 26, 2016 at 12:52 pm

        Thanks so much!!! That helps!!! I used the Scanner and added it! I wasn’t sure if you could use the Can stuff as a Fruit/Veg.

    • Avatar
      Reply Linda Wing February 10, 2018 at 9:54 am

      Is it puree or pie filling? Puree should have nothing but pumpkin in it for 0 Smartpoints.

  • Avatar
    Reply Tiffany October 6, 2016 at 5:35 am

    Could this be made as a cake instead of muffins?

    • Drizzle
      Reply Drizzle October 6, 2016 at 1:08 pm

      I don’t see why not, I would be interested to see how it looks 🙂

  • Avatar
    Reply Amy October 11, 2016 at 12:29 pm

    Do you think this would still taste good if I used whole wheat flour? I’ve made it using regular white flour but I’m curious about whole wheat flour.

    • Drizzle
      Reply Drizzle October 12, 2016 at 1:48 pm

      I am not too sure, I never bake with whole wheat, I would imagine if your use to baking with it then you will probably be ok with it , good luck 🙂

  • Avatar
    Reply Marcy October 22, 2016 at 12:56 pm

    What exactly is pumpkin spice? Is it something I would find at bulk barn or a grocery store?

    • Drizzle
      Reply Drizzle October 22, 2016 at 1:39 pm

      Yes you will find it at Bulk Barn, that is where I bought mine, but if you can’t just use a combination of cinnamon, nutmeg and all spice, should do the trick 🙂

  • Avatar
    Reply Crystal November 15, 2016 at 7:34 pm

    These are amazing…..I made them to eat instead of pumpkin pie for thanksgiving dinner – thanks for a great recipe

    • Drizzle
      Reply Drizzle November 16, 2016 at 11:58 am

      Your welcome, glad you enjoyed!

  • Reply 5 Ways to Slim Down w/ Pumpkin Spice Weight Watchers Recipe Roundup November 19, 2016 at 1:50 pm

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  • Avatar
    Reply lisa January 24, 2017 at 7:57 am

    could I use the cream cheese with rasperbbies or cherries instead of pumpkin ? here in the UK not many of my friends will try pumpkin ?
    Thanks mill Lisa

    • Drizzle
      Reply Drizzle January 26, 2017 at 10:05 pm

      Hi Lisa, I am really not sure, the pumpkin is a puree so the other fruit would need to be, I guess it would just be trial and error 🙂

  • Avatar
    Reply Kim March 4, 2017 at 12:45 pm

    Can you use the FF cream cheese as well

    • Drizzle
      Reply Drizzle March 4, 2017 at 1:28 pm

      Yes sure you can 🙂

  • Avatar
    Reply Tina Svrcek March 7, 2017 at 7:19 pm

    I don’t have apple sauce, what could I substitute?

    • Drizzle
      Reply Drizzle March 9, 2017 at 11:27 am

      Mashed banana maybe?

  • Avatar
    Reply Charlene April 1, 2017 at 4:42 pm

    Can you use the cheese to top them after they are cooked?

    • Drizzle
      Reply Drizzle April 2, 2017 at 1:35 pm

      I have never thought of doing that, I’d maybe leave the egg white out and increase milk slightly, give it a try it might work, let me know if you do 🙂

  • Avatar
    Reply Kathy April 10, 2017 at 9:47 am

    Can these be frozen?

    • Drizzle
      Reply Drizzle April 12, 2017 at 11:43 am

      Yes they will freeze fine

    • Avatar
      Reply Jenni October 13, 2019 at 2:53 pm

      Made these today for a work party (which I will not be taking) They were okay, but we didn’t taste the cream cheese at all. A bit dry, maybe I did something wrong.

      • Drizzle
        Reply Drizzle October 19, 2019 at 1:26 pm

        I’m so sorry to hear that 🙁 they are one of my most popular muffin recipes but as much as I wish I could please everyone I can’t so maybe they just were not your cup of tea

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  • Avatar
    Reply Shanna October 4, 2017 at 7:56 am

    I found these yummy tasting but mine came out kinda dense and soggy. I cooked them 20 minutes, maybe I should have cooked them longer? I also used Robin Hood gluten free flour, as my son has an intolerance. Could that be the reason? I still enjoyed them but would have preferred them a bit less soggy. Tnx!

    • Drizzle
      Reply Drizzle October 5, 2017 at 3:03 pm

      Hi Shanna, sorry to hear that.. It is hard for me to say..I have never baked with GF flour so that could be the issue.. also ovens vary so they could of possibly needed more baking time..

    • Avatar
      Reply Janelle October 20, 2019 at 3:05 pm

      Ack! I just made these and they taste delicious but they are flat! They were puffy in the oven and when I took them out, they turned into flatcakes!. They weren’t cooked the first couple of times I took them out of the oven so that may have something to do with it. I am sure in and out of the oven a couple times probably didnt help.

      • Drizzle
        Reply Drizzle October 23, 2019 at 4:15 pm

        Oh no, I’m so sorry to hear that, while my muffins do tend to go down a bit after baking due to ingredients used these should not be flat

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  • Avatar
    Reply Merr October 18, 2017 at 9:21 am

    Kate these look awesome. On my way to store for unsweetened applesauce

    • Drizzle
      Reply Drizzle October 19, 2017 at 2:38 pm

      Hope you enjoy them 🙂

  • Avatar
    Reply Tami October 24, 2017 at 1:23 pm

    What are your thoughts on using apple sauce instead of pumpkin?

    • Drizzle
      Reply Drizzle October 27, 2017 at 3:30 pm

      You can try it but it may change the overall texture and of coarse they won’t be pumpkin muffins 😉

  • Avatar
    Reply Ginny July 13, 2018 at 11:29 pm

    I’m going to try this using almond flour! Hope it turns out

    • Drizzle
      Reply Drizzle July 14, 2018 at 12:47 pm

      Hope you enjoy them and please feel free to share how the flour worked out 🙂

    • Avatar
      Reply Carrie September 26, 2018 at 4:54 pm

      How did it work out with almond flour?

  • Avatar
    Reply GLORIA OLSON August 7, 2018 at 1:28 am

    What type of milk is used for this recipe. It just states milk.

    • Drizzle
      Reply Drizzle August 8, 2018 at 1:20 pm

      I usually use 1% I’ll have to update that sorry

  • Avatar
    Reply Christina August 24, 2018 at 7:13 pm

    What size can of pumpkin puree? I have found it in a couple of different sizes

    • Drizzle
      Reply Drizzle August 27, 2018 at 12:40 pm

      Hi, I use 1 cup, so I generally buy the big can and use the rest for something else

  • Avatar
    Reply Gina September 3, 2018 at 6:09 pm

    These are terrific! My kids really enjoyed them too! This recipe is a keeper!

    • Drizzle
      Reply Drizzle September 5, 2018 at 3:14 pm

      Yay, so glad you all enjoyed them 🙂

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  • Avatar
    Reply GayeLee July 25, 2020 at 3:21 am

    Is the nutrition info in one of these hundred comments? Did I miss it?
    These look A. M. A. Z. I. N. G

    • Drizzle
      Reply Drizzle July 29, 2020 at 2:21 pm

      Hi, the bottom of instructions, number 7, you will see the nutritional info 🙂

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