• Home
  • About
  • Recipe Ebook
  • Lakanto MonkFruit Sweetener
  • Built Protein and Energy Bar
  • Low Point Western Bagels
  • Devotion Nutrition Products
  • ChocZero Sugar Free Products
  • Trader Joe’s Shopping List
  • Shop
  • Recipe Index

Pound Dropper

WW Recipes-turning everyday meals into healthy alternatives

October 10, 2020 · 10 Comments

Skinny Pumpkin Cream Cheese Muffins

This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own. READ MORE —>

Breakfast· Brunch· Desserts· Gluten Free· Holidays· Meal Prep· Muffins· Potluck· Protein· Pumpkin· Snacks· Travel Snack Ideas

Click to Share

Pin
Share
Email
Share
1.9KShares
Jump to Recipe
Skinny Pumpkin Cream Cheese Muffins via @pounddropper

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

Skinny Pumpkin Cream Cheese Muffins

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
    King Arthur Gluten-Free Pancake Mix
  • Krusteaz Protein Pancake Mix, Buttermilk
    Krusteaz Protein Pancake Mix, Buttermilk
  • Libby's Pure Organic Pumpkin
    Libby's Pure Organic Pumpkin
  • Nonstick Carbon Steel Muffin Pan, Set of 2
    Nonstick Carbon Steel Muffin Pan, Set of 2
  • Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
    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)
    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)
    Spice Supreme: Pumpkin Pie Spice, 2.5 oz Size (2 Pack)
  • McCormick Ground Cinnamon, 18 oz
    McCormick Ground Cinnamon, 18 oz
  • Lakanto MonkFruit Sweetener
    Lakanto MonkFruit Sweetener

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 89Total Fat: 2gSaturated Fat: 0gCholesterol: 18mgSodium: 203mgCarbohydrates: 12gNet Carbohydrates: 10gFiber: 2gSugar: 1gProtein: 8g
© Lindsay Kehl
Cuisine: American / Category: Muffins

Click to Share

Pin
Share
Email
Share
1.9KShares

Related

« Easy Skinny Overnight Pumpkin Pie Oats
Skinny Big Mac Sauce »

Comments

  1. Lisa says

    October 13, 2020 at 12:53 am

    I have been trying some healthy/low calorie pumpkin recipes and so far they had failed. This one, however, is great! It’s super easy to make and I love the cream cheese addition.

    Reply
  2. Jen says

    October 13, 2020 at 3:18 pm

    For us gluten free folks, does substituting the pancake mix with gluten free King Arthur affect the points?

    Reply
    • Lindsay Kehl says

      October 13, 2020 at 8:22 pm

      Hi Jen

      Yes, you bet. The Kodiak Pancake Mix can substitute the gluten free Frontier Oat pancake mix or gluten free flour. If you use the Kodiak Gluten Free Flapjack mix the point value would be the same. You can find that GF pancake mix HERE

      If you used King Arthur Gluten Free Baking Mix would also be the same point value. If you use a different brand, it may vary in point value.

      Thanks

      Reply
  3. Nancy Thompson says

    October 13, 2020 at 4:37 pm

    These are delicious – I will definitely be making again… can’t believe they’re only 2sp each. I purchased and used the monkfruit sweetener for the first time and I really couldn’t taste the difference between it and regular sugar. I may try putting some diced apple in the batter next time I make these.

    Reply
  4. Miranda perkins says

    October 13, 2020 at 11:48 pm

    Made these tonight sooooo good! Can’t believe they are so low in points. Thanks so much for this recipe!!

    Reply
    • Lindsay Kehl says

      October 14, 2020 at 5:42 pm

      Hi Miranda

      Thanks for the amazing review! I’m so happy you loved them!

      Reply
  5. Megan says

    October 23, 2020 at 8:34 pm

    Can I use the waffle mix instead of pancake mix?

    Reply
    • Lindsay Kehl says

      October 27, 2020 at 2:37 pm

      Hi Megan

      I haven’t not made them with waffle mix. You can give that a try!

      Thank you!

      Reply
  6. Kathryn says

    December 31, 2020 at 1:47 am

    If we used our own natural pumpkin puree how do you think that would change the consistency or need to adjust the moist ingredients? It always seems more liquidy than canned.

    Reply
    • Lindsay Kehl says

      December 31, 2020 at 7:56 pm

      Hi Kathryn,

      It would work great with homemade pumpkin puree! Just strain the liquid out before using so its a thicker

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *


Hi, I’m Linds. I’m love creating healthy WW recipes. I have a passion in turning everyday meals into healthy alternatives. Discover, Explore and Enjoy!

Don't Miss Out on Pound Dropper's Free Recipes!

On Sale NOW!

Categories

Copyright © 2019 · Pound Dropper · Privacy Policy