One of the best parts of fall is the food, but I had been holding off on making some of my fall favorites because it’s been so warm out. Thankfully, it’s gotten nice and chilly, so I decided to make these healthy pumpkin cream cheese muffins. A lot of muffins are laden with excess fat, but these muffins get their moist texture from the use of Greek yogurt and pumpkin puree, which adds extra protein and fiber.
The pumpkin cream cheese topping adds an additional flavor punch without a lot of calories, making these healthy pumpkin cream cheese muffins ideal for a quick breakfast or snack.
Healthy Pumpkin Cream Cheese Muffins
- zest of ½ an orange (about 2 tsp zest)
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 cup oat flour (rolled oats ground to flour consistency)
- 1/2 cup all-purpose flour
- 1 1/4 tsp baking powder
- 2/3 cup pumpkin
- 1/3 cup whipped light cream cheese
- 1/3 cup plain nonfat Greek yogurt
- 2 tsp vanilla
- 1 egg
- 1/3 cup salted butter, melted
- 2 tbs maple syrup
Place the rolled oats in a blender and blend until they are broken down to a flour consistency. Once you have the oats broken down, blend in the all-purpose flour, baking powder, cinnamon, and orange zest to ensure that everything is really well mixed and distributed evenly.
Next, mix the yogurt, egg, sugar, melted butter, 1/3 cup pumpkin, and vanilla extract in a separate bowl to combine. Add the dry ingredients to the wet, just mixing to combine. Do not over mix.
Equally distribute the batter between a paper lined muffin tin. This recipe makes 10 muffins.
In a separate bowl, combine remaining pumpkin, cream cheese, and maple syrup. Distribute evenly on top of each muffin. (About a tablespoon each)
Bake at 400 degrees for 18 minutes until a toothpick inserted in the center comes out clean, and enjoy your fresh and healthy pumpkin cream cheese muffins!
