Naturally-Sweetened Pumpkin Cream Cheese Muffins Recipe

Name: Naturally-Sweetened Pumpkin Cream Cheese Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1/2 cups Plain Greek Yogurt; 1/4 cups Canned Pumpkin Puree; 2 Large Eggs; 12 Medjool Dates; 1 teaspoon Vanilla Extract; 2 cups Whole Wheat Flour; 1 teaspoon Baking Soda; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 2 teaspoons Pumpkin Pie Spice; FOR THE FILLING:; 6 ounces, weight Light Cream Cheese; 2 Tablespoons Agave Nectar; FOR THE TOPPING:; 1/4 cups Raw Pepitas; 1 Tablespoon Agave Nectar; 1 Tablespoon Coconut Oil; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Salt

Servings: persons

FOR THE MUFFINS:
1/2 cups Plain Greek Yogurt
1/4 cups Canned Pumpkin Puree
2 Large Eggs
12 Medjool Dates
1 teaspoon Vanilla Extract
2 cups Whole Wheat Flour
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoons Salt
2 teaspoons Pumpkin Pie Spice
FOR THE FILLING:
6 ounces, weight Light Cream Cheese
2 Tablespoons Agave Nectar
FOR THE TOPPING:
1/4 cups Raw Pepitas
1 Tablespoon Agave Nectar
1 Tablespoon Coconut Oil
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Salt

1
For the muffins:
2
Preheat oven to 350 F (177 C) and generously spray a 12-count standard size muffin tin with cooking spray. Line with baking cups (optional). Set aside.
3
In a food processor/powerful blender, process yogurt, pumpkin puree, eggs, dates and vanilla until smooth.
4
In a large bowl whisk flour, baking soda, baking powder, salt and pumpkin pie spice. Slowly add wet ingredients from the blender and mix until just combined. Do not over mix.
5
In a separate bowl combine the filling ingredients and mix well.
6
In a small bowl combine ingredients for the pepita topping and mix to combine.
7
Fill each tin (paper cups are optional, but since there is no oil in the batter, I recommend using them) almost full with batter. I used an ice cream scoop. Make a small well in the middle of each muffin and add 1 teaspoon of cream cheese filling. Top with pepita topping.
8
Bake at 350 F (177 C) for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool to room temperature.
9
I adapted the recipe from iFoodReal.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE MUFFINS:, 1/2 cups Plain Greek Yogurt, 1/4 cups Canned Pumpkin Puree, 2 Large Eggs, and more.

Yes, Naturally-Sweetened Pumpkin Cream Cheese Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Naturally-Sweetened Pumpkin Cream Cheese Muffins

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