recipe what will put all that hype to shame, giving you a very satisfying and healthy muffin that's easy to make and almost guilt free!
I discovered this recipe at Amy's Healthy Baking. The version reflected below incorporates an increased amount of Liquid Stevia recommended by Amy if you'd like a sweater muffin. Even with the increased amount, the muffins are not overly sweet making them great for breakfast, a snack, or pre-run fueling. My version also includes chocolate chips and walnuts. You can leave them out if desired.
Healthy Pumpkin Cream Cheese Muffins
Yields: 12 muffins
They’ll keep for at least one week if stored in an airtight container in the refrigerator.
- 6 tbsp. (90g) plain nonfat Greek yogurt
- 6 tbsp. (84g) cream cheese, softened
- 1 tsp liquid stevia
- ¼ tsp vanilla extract
Ingredients for Muffins:
- 2 cups (240g) white whole wheat flour (I use King Arthur's White Whole Wheat Flour)
- 1 tbsp. (8g) ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp. (14g) unsalted butter melted and cooled slightly
- 2 large egg whites, room temperature
- 1 ½ tsp vanilla extract
- 2 tsp liquid stevia
- ¼ cup (60g) plain nonfat Greek yogurt
- 1 cup (244g) pumpkin purée, room temperature (not pumpkin pie mix)
- ½ cup (120mL) nonfat milk
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup walnut pieces
Preheat the oven to 350°F, and line a muffin tin with paper baking cups.
To prepare the filling, beat the Greek yogurt and cream cheese with a mixer until smooth and creamy. Add in the liquid stevia and vanilla. Beat until fully incorporated. Transfer to a zip-topped plastic bag.
To prepare the muffin batter, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla, and liquid stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the pumpkin purée. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Finally fold in the chocolate chips and walnuts.
Evenly divide the batter between the prepared muffin cups. Cut the corner off of the zip-topped bag with the filling, and pipe the filling into the center of each muffin cup’s batter. (It’s okay if the filling sticks up over the top of the batter. The batter will rise around its sides as it bakes.)
Bake at 350°F for 20-23 minutes or until the pumpkin parts of the tops feels firm to the touch and a toothpick inserted into the pumpkin part comes out clean. Cool in the muffin cups for 10 minutes before transferring to a wire rack.
Storage Tip: Cool the muffins completely, place a sheet of waxed paper inside a 1-gallon size plastic zippered baggie. Place the muffins in the bag onto of the waxed paper, zip up the bag and place them in the refrigerator. I've found that heating a muffin for 15-20 secs in the microwave is perfect! (May very base on the microwave and personal preference.)