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 ๐Ÿ˜‰ 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 smart point they make a great snack, dessert or breakfast.

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5.0 from 1 reviews
Pumpkin spice cream cheese muffins
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
3sp/2pp each
Ingredients
  • 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
Instructions
  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 smart points each (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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31 Comments

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

    I have a question… is the pumpkin purรฉe 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

      • 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.

  • 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 ๐Ÿ™‚

  • 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 ๐Ÿ™‚

  • 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 ๐Ÿ™‚

  • 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!

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  • 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 ๐Ÿ™‚

  • 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 ๐Ÿ™‚

  • 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?

  • 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 ๐Ÿ™‚

  • 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

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  • 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..

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  • 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 ๐Ÿ™‚

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