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These Naturally Sweetened Pumpkin Cream Cheese Muffins are very soft, made with whole wheat flour and sweetened with Medjool dates. The light cream cheese filling, rich pumpkin flavor and crunchy pepita topping makes these make these better than any bakery style whole wheat muffins out there.
Hi everyone, Happy Wednesday! Am I a little too late with another pumpkin recipe? Aren’t we supposed to get all crazy about the coming Holidays and bake Christmas cookies, Cranberry muffins and add peppermint flavor to pretty much anything?
These pumpkin cream cheese muffins are extremely delicious and can be made any time throughout the year, since I use canned pumpkin. They are pretty healthy, but not vegan. I used 100% whole wheat flour, all sugars were substituted with dates and agave nectar and I also used organic low fat cream cheese and yogurt.
I adapted the recipe from iFoodReal. I’ve wanted to try some of her recipes for a while now, but was always short on time and finally got to try these. And I’m glad I did. You can find a lot of simple and clean recipes there.
I’ve been a little obsessed with making sweet treats using Medjool dates lately, but never baked with these. After using them in this recipe, I’m very excited to experiment with some other naturally sweetened baked goods.
Using pumpkin pure in these muffins creates a lot of moisture, so I did not use any oil in them. The cream cheese filling (which actually stays on top and can be called topping) brings just the needed creaminess in these and they have fiber from the whole wheat flour and the pepitas.
These whole wheat naturally sweetened pumpkin cream cheese muffins are great for a clean, healthy breakfast or snack, especially now before the holidays. They can be kept in the fridge in air-tight container for up to a week or frozen up to 3 months.
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Naturally Sweetened Pumpkin Cream Cheese Muffins
Video
Ingredients
Muffins:
Wet ingredients:
- 1 1/4 cup pumpkin pure
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 12 Medjool dates
- 1 tsp vanilla
Dry ingredients:
- 2 cups whole wheat flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
Cream Cheese Filling:
- 6 oz light cream cheese
- 2 tbsp Agave nectar
Pepita Topping:
- 1/4 cup raw pepias
- 1 tbsp Agave nectar
- 1 tbsp coconut oil
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350 F (177C) and generously spray muffin tin with cooking spray. Line with baking cups (optional). Set a side.
- In a food processor/powerful blender, process wet ingredients until smooth.
- In a large bowl whisk dry ingredients. Slowly add wet ingredients from the blender and mix until just combined. Do not over mix.
- In a separate bowl combine cream cheese and Agave nectar and mix well.
- In a small bowl combine ingredients for pepita topping and mix to combine.
- 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 dollop in the middle of each muffin and add 1 tsp cream cheese filling. Top with pepita topping.
- Bake on 350 F (177 C) for 25 minutes, until toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool to room temperature.
Notes
Baking time may vary depending on the type of ingredients, oven and baking tin used.
I recommend that you generously grease muffin tin before you fill with batter, otherwise muffins will stick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ll be the first to say, more pumpkin please!! I can’t seem to get enough of it! Fabulous use of dates in this recipe, Mira, and love the whole wheat flour! Breakfast or dessert? I’m not sure. Thank you for this delicious recipe!!
I’m so glad you like these Traci!
I love your healthy spin on muffins, especially the sugar substitutions! And when you buy from a bakery, who knows what fake, phony ingredients they cram in there? When you make them yourself, you know exactly what you’re eating! The pepita topping is lovely =)
Thanks Laura!
It’s never too late for pumpkin, Mira! I love your lightened version of these pumpkin muffins. Sounds so delicious with the cream cheese filling and pepitas on top. And I love that you used agave nectar, too. I just started experimenting with that, so I love finding new recipes that use it! Pinned!
Thanks Gayle, glad you like these 🙂 Agave nectar could be used in some recipes as a sweetener and works great!
I can see how moist they look from the picture. Pumpkin muffins are my fave.
Thanks Janette!
lovely! I can eat these for breakfast everyday Mira! 🙂
Thanks Manali! They are great for breakfast!
I enjoy seeing pumpkin all year long so it’s never to late for me 🙂 These muffins look fabulous! I love that you used dates and agave as well as whole wheat flour to make them lighter. They would make the perfect healthy snack or breakfast!
Thanks Kelly!
Many layers of wonderful here! Love that they’re healthy, delicious and adorable! Pinned
I wish I had one of these right now. I love that they are sweetened with dates and agave. I’ve reduced my sugar intake but would still love a sweet treat so these muffins are perfect!
Thanks Ashley! I’ve also been trying to reduce my sugar intake 🙂
I’m pretty sure that pumpkin moves right into the holiday season. In my world anyway. 🙂 These looks so good, I can almost smell them. I love cream cheese frosting, just an added bonus to an already great muffin.
Thanks Linda!
Ooh, they look fantastic! I could totally see myself scarfing a few of these down before yoga 🙂
glad you like these Sarah!