Preservatives can lead to weight gain by interfering with our hormones and disrupting the process that tells us when we’re full.
Give these healthier Pumpkin Cream Cheese Muffins a try and follow for more recipes!
I swapped the white flour for blended oats, most of the granulated sugar with coconut sugar, and the butter with unsweetened apple sauce. It’s half the calories of a Starbucks muffin 💫
187 Cal | 5g F | 32g C | 4g P per muffin
Pumpkin Cream Cheese Muffins 🎃
1.5 cups oat flour
3/4 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie seasoning
1/4 tsp salt
1 can pumpkin purée (15 oz)
1 egg
1/4 cup unsweetened apple sauce
1 tsp vanilla extract
Cream Cheese Filling
4 oz cream cheese
2 tbsp granulated sugar
1 tsp milk
1/2 tsp vanilla extract
Preheat oven to 350°F. Stir together dry ingredients in a medium bowl. In a large bowl, whisk pumpkin purée, egg, applesauce, and vanilla. Add dry ingredients to wet ingredients and incorporate well without over-mixing. Scoop batter into lined muffin pan. Prepare cream cheese mixture by whisking ingredients in a bowl until smooth. Transfer to a piping bag (or ziplock bag) and fill muffins: dip the cut end into the center of the batter and fill to the top of muffin. Approximately 1 tbsp per muffin. Bake for 15-20 minutes.