Naturally Sweetened Pumpkin Cream Cheese Muffins
These Naturally Sweetened Pumpkin Cream Cheese Muffins are very soft, made with whole wheat flour and sweetened with Medjool dates.
Servings: 12
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.
Video
Notes
Store muffins in air-tight container in the fridge for up to a week or freeze for up to 3 months.
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.
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
Calories: 223kcal | Carbohydrates: 40g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 284mg | Potassium: 444mg | Fiber: 4g | Sugar: 21g | Vitamin A: 4125IU | Vitamin C: 1.1mg | Calcium: 102mg | Iron: 1.7mg
