Soft • Cozy • Bakery-Style
WW Points: 2 points per muffin (makes about 12 muffins)
Light pumpkin muffins with a creamy cheesecake center — they taste like fall baking but fit perfectly into everyday points.
🧾 Ingredients
Muffin Batter
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup fat-free Greek yogurt
- ¼ cup almond milk (unsweetened)
- ½ cup sugar substitute
- 1½ cups self-rising flour
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
Cream Cheese Filling
- 4 oz reduced-fat cream cheese
- 2 tbsp sugar substitute
- 1 tsp vanilla extract
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 350°F (175°C) and line a muffin tin.
2️⃣ Make Filling
Mix cream cheese, sweetener, and vanilla until smooth. Set aside.
3️⃣ Prepare Batter
In a large bowl whisk together:
pumpkin puree, eggs, Greek yogurt, almond milk, and sweetener until smooth.
4️⃣ Add Dry Ingredients
Fold in flour and spices until just combined. Do not overmix.
5️⃣ Assemble Muffins
- Fill muffin cups halfway with batter.
- Add a small dollop of cream cheese filling.
- Top with more batter.
- Swirl gently with a toothpick if desired.
6️⃣ Bake
Bake 18–22 minutes until set.
Cool before serving so centers firm up.
🔢 WW Points Breakdown (approx.)
- Pumpkin, yogurt, almond milk, sweetener: 0 points
- Flour: ~20 points total
- Reduced-fat cream cheese: ~8 points
👉 Total batch ≈ 28 points
👉 ÷ 12 muffins = 2 WW points each
⭐ Lower-Point Tip
Use ⅓ less cream cheese filling → drops close to 1 point per muffin with almost identical appearance
