Healthy Pumpkin Bran Cream Cheese Muffins
Indulge in a wholesome treat with these Healthy Pumpkin Bran Cream Cheese Muffins—an irresistible blend of fall flavors and nutritious ingredients! Made with fiber-rich wheat bran and whole wheat flour, these muffins are naturally sweetened with honey and packed with pumpkin puree for a moist, tender texture. A dollop of creamy, lightly sweetened cream cheese swirled into each muffin adds a decadent touch without overpowering their healthy profile. Flavored with warm spices like cinnamon and nutmeg, these muffins are perfect for breakfast, a midday snack, or a guilt-free dessert. Easy to prepare in just 35 minutes, they’re ideal for meal prep and freezer-friendly for longer storage. Perfectly balancing indulgence and nutrition, these muffins are sure to become a favorite for pumpkin lovers and health-conscious eaters alike!
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Recipe Information
Ingredients
- 1 cup Wheat bran
- 1 cup Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 cup Pumpkin puree (unsweetened)
- 0.5 cup Honey
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 4 ounces Cream cheese
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract (for cream cheese mixture)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, combine the wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the eggs, pumpkin puree, honey, almond milk, and vanilla extract until smooth and well-combined.
Pour the wet ingredients into the bowl of dry ingredients and gently fold together until just combined. Do not overmix; the batter should be slightly lumpy.
In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract (for the cream cheese mixture) with a hand mixer or whisk until smooth and creamy.
Spoon the muffin batter evenly into the 12 muffin cups, filling each about two-thirds full.
Add a small dollop of the cream cheese mixture (about 1 to 2 teaspoons) on top of each muffin, and use a toothpick or skewer to gently swirl it into the batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a little cream cheese on the toothpick is fine).
Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2894 mg | 126% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 126.7 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 570 mg | 44% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2622 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
