These Skinny Pumpkin Cream Cheese Muffins are a classic pumpkin spice muffin filled with a light cream cheese swirl. I’m telling you-these Skinny Pumpkin Cream Cheese Muffins will be on repeat!

Makes 12 regular size muffins

What ingredients do I need to make these Skinny Pumpkin Cream Cheese Muffins?

• Kodiak Cakes buttermilk flapjack pancake mix- you can find Kodiak Cakes at most grocery stores in the USA or online HERE on Amazon. If you are gluten-free you can substitute it for any gluten free pancake mix. I recommend using King Arthur Gluten Free Baking Mix. 
• Pumpkin puree– canned and unsweetened.
• Eggs
• Vanilla extract
• Water 
• Pumpkin spice
• Cinnamon-ground
• Zero point white granulated sugar substitute-I use Lakanto Monkfruit Classic
• Baking powder
• Light cream cheese-softened. I use Great Value 1/3 less fat cream cheese. 
• Egg yolk-used in the cream cheese batter

How do I make these these Skinny Pumpkin Cream Cheese Muffins?

Preheat oven to 350 degrees.

Line a full size muffin tin with 12 liners or spray muffin tin with non stick cooking spray. Set aside.

In a medium bowl add pumpkin puree, eggs or 4 eggs whites, water, extract, and sugar substitute. Stir well.

In a separate bowl combine kodiak pancake mix, pumpkin spice, cinnamon. baking powder.

Gradually add dry ingredients to the bowl with wet ingredients. Mix until well combined.

Fill the prepared muffin tins with a little over half full of pumpkin batter. 

Using an hand mixer, beat together the cream cheese and sugar sweetener until smooth.

Add the egg yolk, and vanilla extract. Mix until smooth.

Spoon 1 Tbsp of cream cheese mixture on top of the pumpkin batter. 

Using a toothpick or butter knife to swirl into the batter.  

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 

Allow the muffins to cool in the tins for 3 to 5 minutes. Transfer to a wire rack to cool to room temperature.

These muffins can be enjoyed warm or at room temperature. 

Let the muffins completely cool before serving, otherwise they tend to stick to the muffin liners.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to a month. Just thaw on the counter when ready to eat!

Ingredients: 

• 1 and 1/2 cup Kodiak Cakes buttermilk flapjack pancake mix  or Krusteaz Protein Pancake Mix, Buttermilk or King Arthur Gluten Free Baking Mix
• 1 cup canned pumpkin puree
• 2 large eggs or 4 large egg whites 
• 1 Tbsp vanilla extract
• 1/4 cup water 
• 1 1/2 tsp pumpkin spice
• 1 tsp cinnamon
• 1/3 cup zero point white granulated sugar substitute ( I use Lakanto Monkfruit Classic)
• 1 tsp baking powder  

Cream Cheese Batter:

• 3 oz. 1/3 less fat cream cheese, softened
• 2 Tbsp zero point granulated white sugar sweetener ( I use Lakanto classic or baking sweetener) 
• 1 egg yolk
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line a full size muffin tin with 12 liners or spray muffin tin with non stick cooking spray. Set aside.
2. In a medium bowl add pumpkin puree, eggs, water, extract, and sugar substitute. Stir well.
3. In a separate bowl combine kodiak pancake mix, pumpkin spice, cinnamon. baking powder.
4. Gradually add dry ingredients to the bowl with wet ingredients. Mix until well combined.
5. Fill the prepared muffin tins with a little over half full of pumpkin batter. 
6. Using a hand mixer, beat together the cream cheese and sugar sweetener. Add the egg yolk, and vanilla extract. Mix until smooth.
7. Spoon about 1 Tbsp of cream cheese mixture on top of the pumpkin batter.
8. Use a toothpick or butter knife to swirl into the batter.  
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 
10. Allow the muffins to cool in the tins for 3 to 5 minutes. Transfer to a wire rack to cool to room temperature. These muffins can be enjoyed warm or at room temperature. 
11. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to a month. Just thaw on the counter when ready to eat!

Makes 12 regular size muffins

2-3 PersonalPoints™ per muffin*

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• Let the muffins completely cool before serving, otherwise they tend to stick to the muffin liners.