These healthy pumpkin cream cheese muffins are moist, flavorful, and perfect for fall. Made with wholesome ingredients, they’re a delicious treat you’ll love!
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, whisk the eggs, pumpkin puree, maple syrup (or honey), applesauce, Greek yogurt, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
In a small bowl, prepare the cream cheese filling by mixing the softened cream cheese, maple syrup, and vanilla extract until smooth.
Spoon a small amount of the pumpkin batter into each muffin cup, filling them about halfway. Add a dollop of the cream cheese mixture (approximately 1 teaspoon) on top of the batter in each cup, then cover with more pumpkin batter until the muffin cups are almost full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the pumpkin portion of a muffin comes out clean.
Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, sprinkle some rolled oats or cinnamon on top of the muffins before baking.