No Sugar Added Pumpkin Cream Cheese Muffins
Indulge in the cozy flavors of fall with these No Sugar Added Pumpkin Cream Cheese Muffins — a guilt-free treat that doesn’t skimp on taste. Sweetened naturally with maple syrup, these muffins are made with wholesome ingredients like pumpkin puree, whole wheat flour, and creamy Greek yogurt for a moist and tender texture. Each bite surprises you with a luscious cream cheese filling, lightly sweetened for the perfect balance of tangy and sweet. Packed with warm pumpkin pie spices and free from refined sugar, this recipe is an ideal choice for health-conscious bakers looking to satisfy their autumn cravings. Ready in just over 30 minutes, these muffins are perfect for breakfast, snacks, or dessert — and they pair beautifully with a hot cup of coffee or tea.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 0.5 cup Maple syrup
- 0.5 cup Plain Greek yogurt
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Pumpkin pie spice
- 0.25 teaspoon Salt
- 4 ounces Cream cheese, softened
- 2 tablespoons Maple syrup (for cream cheese filling)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick cooking spray.
In a large mixing bowl, combine the pumpkin puree, 1/2 cup maple syrup, Greek yogurt, eggs, and vanilla extract. Whisk together until smooth and well blended.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Avoid overmixing, as this can result in dense muffins.
To prepare the cream cheese filling, beat together the softened cream cheese and 2 tablespoons of maple syrup in a small bowl until smooth and creamy.
Spoon a heaping tablespoon of the pumpkin batter into each muffin cup, filling them about halfway. Then, add a small dollop of the cream cheese mixture (approximately 1 teaspoon) on top of the batter in each cup.
Cover the cream cheese dollop with another heaping tablespoon of pumpkin batter, making sure the cream cheese is fully enclosed.
Bake the muffins in the preheated oven for 16-18 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2883 mg | 125% | |
| Total Carbohydrate | 294.4 g | 107% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 141.5 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 465 mg | 36% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1642 mg | 35% | |
*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.
