Pumpkin Cream Cheese Muffins🎃
I knew I wanted to lighten up this Starbucks copycat for pumpkin cream cheese muffins, as soon as I saw it! They turned out delicious and much lower in points than the Starbucks version!
How to Make This:
Ingredients:
8 oz Philadelphia Cream Cheese, 1/3 Less Fat
1 cup, Plus a Tbsp Lakanto Monkfruit sweetener with erythritol, classic, divided.
5 Tbsp for cream cheese filling and 12 Tbsp or 3/4 cup for muffins
1 tsp Vanilla extract
2 Tbsp Truvia Sweet complete brown calorie free sweetener, divided
9 Tbsp Brummel & Brown Spread Made with Yogurt, divided,
1 for topping, 8 for batter
1 Tbsp Pumpkin pie spice, plus 1/4 tsp for topping
2 cups All-purpose flour
1 tsp Table salt
1⁄2 tsp Baking powder
1 tsp Baking soda
2 large Eggs
15 oz Canned pumpkin puree
1⁄4 cup Unsweetened applesauce
1⁄4 cup Green pumpkin seeds (pepitas)
Instructions:
To make the pumpkin seed topping, roughly chop pumpkin seeds.
In a small bowl mix together 1/4 tsp pumpkin pie spice and 1 Tbsp Truvia brown sweetener. Set aside.
In a small pan, on medium heat, melt 1 Tbsp butter spread over.
Add pumpkin seeds and cook for 2-3 minutes, then add remaining 1 Tbsp Truvia brown sweetener and cook for 1-2 minutes stirring constantly until caramelized.
Transfer caramelized pumpkin seeds to brown sweetener and pumpkin spice mixture and stir to combine. Set aside.
In a medium bowl combine flour, salt, baking powder, baking soda, and 1 Tbsp pumpkin spice. Set aside.
In a mixer, combine butter spread and 3/4 cup Lakanto classic and beat at medium speed for 1 minute.
Add eggs and beat for 2 minutes at high speed.
Reduce speed to low, add pumpkin puree and applesauce and mix until combined.
Add the flour mixture to the wet ingredients and beat until just combined.
In lined muffin tins, spoon the batter in, filing almost to the top.
Sprinkle with Pumpkin Praline Topping.
To make the cream cheese filling, microwave cream cheese in a microwave-safe bowl on low power for 20-30 seconds.
Add 5 Tbsp Laknato classic and vanilla extract and whisk until smooth.
Transfer to a piping bag (or a ziplock bag) and cut the tip off.
Pip in about 2-3 Tbsp of cream cheese filling into the batter.
Bake for 5 minutes at 420F, then keeping the muffins in the oven, lower the oven temperature to 350F and bake for about 15-18 more minutes, or until the muffins are golden on top.
Remove the muffins from the pan and let cool on a cooling rack.
Store leftovers in an airtight container in the fridge for 4-5 days.
Enjoy!
WW Points (Per Serving):
Makes 16 servings. WW Points per serving - 5 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder for current WW Points and to track it in the WW app➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 16 servings
CALORIES: 143 TOTAL FAT: 7 g SATURATED FAT: 3 g CHOLESTEROL: 37 mg SODIUM: 375 mg CARBOHYDRATES: 29 g FIBER: 1 g SUGAR: 3 g PROTEIN: 4 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
Utensils/Tools/Ingredients:
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