These Low Calorie Pumpkin Cream Cheese Muffins are just 170 calories each, and so easy to make! I supplied you with low sugar tips in the nutrition section below too, so if you need to cut the sugar and carbs even more, I have you covered!
Ingredients You’ll Need
- ¼ cup coconut oil
- ¼ cup honey
- ¼ cup unsweetened apple sauce
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup Almond milk
- 1 ½ teaspoons pumpkin spice blend
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups flour
- 4 oz low fat cream cheese
- 2 teaspoons sugar
- ¼ teaspoon vanilla extract
Low Calorie Pumpkin Cream Cheese Muffins
Healthy Pumpkin Muffins Meal Prep and Storage
Meal Prep: These make great meal prep breakfasts and treats! I recommend making these pumpkin muffins ahead of time, cool completely cover and store in the fridge or freezer.
Storage: Will hold in the fridge for 5 days, and 1 month in the freezer.
Low Calorie Pumpkin Cream Cheese Muffins Recipe
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Low Calorie Pumpkin Cream Cheese Muffins
These Low Calorie Pumpkin Cream Cheese Muffins are just 170 calories! They are low sugar and high protein, I know you'll love the recipe!Special Tip: Don't wash out the bowl after adding the batter to the muffin cups. Making the cream cheese in the pumpkin spiced bowl adds flavor and is my little trick to make these just as good as your local coffee spot.
Equipment
Ingredients
- ¼ cup coconut oil melted
- ¼ cup honey
- ¼ cup unsweetened apple sauce
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup Almond milk
- 1 ½ teaspoons pumpkin spice blend
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups flour
Cream Cheese Filling:
- 4 oz low fat cream cheese
- 2 teaspoons sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 425 degrees, and line a muffin try with parchment paper muffin cups.
- In a large bowl, use a whisk to beat the oil and honey together.
- Whisk in the eggs. Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and mix together.
- Stir in the flour, just until combined.
- Scoop the pumpkin muffin batter into the prepared muffin cups.
- Next, add the cream cheese, sugar and vanilla extract for the cream cheese filling to the bowl (no need to wash it out) and mix well.
- Use a small spoon to gather balls of the cream cheese and add to the center of each muffin, pressing down gently so each sinks a little.
- Add the muffins to the oven and bake for 14-16 minutes, or until a toothpick inserted into the muffin comes out clean.
- Cool the muffins for 10 minutes, then transfer the muffins to a cooling rack.
Nutrition
Serving: 1muffinCalories: 170kcalCarbohydrates: 28gProtein: 5.3gFat: 4.2gSaturated Fat: 3.2gCholesterol: 34mgSodium: 323mgPotassium: 119mgFiber: 1.4gSugar: 9.5gCalcium: 44mgIron: 2mg
Tried this recipe?Let us know how it was!
Nutrition and Calories in Pumpkin Cream Cheese Muffins
Reduce the Sugar: You can lower the sugar by using a keto syrup in place of the honey and the sugar in the recipe. This will reduce the sugar down to just 1.7 per muffin. This will also reduce the carbs down to just 20g per muffin.
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Wow, these were so good! Love the tip about not washing out the bowl, made the cream cheese center so delicious.