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!

Servings: Makes 12 regular size muffins

GREEN/BLUE/PURPLE: 2 smart points each

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!

Servings: Makes 12 regular size muffins

GREEN/BLUE/PURPLE: 2 smart points each

Author Notes:

• Let the muffins completely cool before serving, otherwise they tend to stick to the muffin liners.
• The overall point value would be the same if you used King Arthur Gluten Free Baking Mix, Krusteaz Protein Pancake Mix Buttermilk or the Kodiak Cakes buttermilk flapjack pancake mix.

Continue to Content

Yield: 12

Skinny Pumpkin Cream Cheese Muffins

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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!

Author: thepounddropper.com

Prep Time 10 minutes

Cook Time 18 minutes

Additional Time 5 minutes

Total Time 33 minutes

Ingredients

Muffin 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
• 1 tsp baking powder  

Cream Cheese Batter:

• 3 oz. light 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

Instructions

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. 
    
    
    Servings: Makes 12 regular size muffins
    
    GREEN/BLUE\PURPLE: 2 smart points each

Notes

• Let the muffins completely cool before serving, otherwise they tend to stick to the muffin liners.
• The overall point value would be the same if you used King Arthur Gluten Free Baking Mix, Krusteaz Protein Pancake Mix Buttermilk or the Kodiak Cakes buttermilk flapjack pancake mix.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  King Arthur Gluten-Free Pancake Mix
• 
  Krusteaz Protein Pancake Mix, Buttermilk
• 
  Libby's Pure Organic Pumpkin
• 
  Nonstick Carbon Steel Muffin Pan, Set of 2
• 
  Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
• 
  McCormick Pure Vanilla Extract, 16 fl oz (All Natural, Non-GMO, No Corn Syrup)
• 
  Spice Supreme: Pumpkin Pie Spice, 2.5 oz Size (2 Pack)
• 
  McCormick Ground Cinnamon, 18 oz
• 
  Lakanto MonkFruit Sweetener

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 89Total Fat: 2gSaturated Fat: 0gCholesterol: 18mgSodium: 203mgCarbohydrates: 12gNet Carbohydrates: 10gFiber: 2gSugar: 1gProtein: 8g