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.

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Pumpkin spice cream cheese muffins

Drizzle
3SP blue, green & purple/2pp each
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baking
Servings 12

Ingredients
  

  • 1 egg
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened apple sauce
  • 1 cup pumpkin puree
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 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
  • 1/2 Tbsp milk
  • 1 tsp vanilla

Instructions
 

  • Preheat oven to 375F, spray a 12 hole regular sized muffin tin with non stick spray.
  • In a small bowl beat together your cream cheese, 1T white sugar, egg white, milk and vanilla for 2 minutes. Set aside.
  • 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.
  • 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.
  • Bake for approx 18-20 minutes.
  • 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.
  • 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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55 Comments

  1. 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

      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

      • 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.

    • Linda Wing Reply

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

    • Drizzle Reply

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

  2. 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

      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 🙂

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

    • Drizzle Reply

      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 🙂

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

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  6. 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

      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 🙂

    • Drizzle Reply

      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 🙂

    • 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

        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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  10. 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

      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..

    • 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

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

    • Drizzle Reply

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

    • Drizzle Reply

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

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

    • Drizzle Reply

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

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

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  21. 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

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

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