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- 1 cup pure pumpkin puree - 1/2 cup Greek yogurt - 1/4 cup honey or maple syrup - 2 large eggs - 1 teaspoon vanilla extract - 1 1/4 cups whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup cream cheese, softened - 1 tablespoon brown sugar (optional for topping) - Chopped pecans or walnuts for garnish (optional) - Cream cheese - Brown sugar - Chopped pecans or walnuts Pumpkin is full of vitamins and minerals. It has a lot of vitamin A, which is good for eyes. It also gives fiber, which helps digestion. Greek yogurt is rich in protein and probiotics. These are great for your gut health. Together, these ingredients make a tasty muffin that's good for you. The combination of pumpkin and Greek yogurt gives a nice texture. You get moisture from the pumpkin and creaminess from the yogurt. This mix keeps the muffins soft and fluffy. Using whole wheat flour adds extra fiber. So, you get a snack that fills you up and tastes great. For more details, check the Full Recipe. 1. First, preheat your oven to 350°F (175°C). This step is key for even baking. 2. Next, prepare your muffin tin. Line a 12-cup muffin tin with liners or grease it lightly. This helps the muffins pop out easily. 3. In a mixing bowl, combine the pumpkin puree, Greek yogurt, honey or maple syrup, eggs, and vanilla extract. Use a whisk to blend everything until it’s smooth and creamy. 1. In a separate bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 2. Whisk these dry ingredients together thoroughly. This step ensures even flavor and texture in your muffins. 1. Gradually add the dry mixture into the wet ingredients. Mix until just combined. Be careful not to over-mix, as this keeps your muffins fluffy. 2. In a small bowl, mix the softened cream cheese with brown sugar until creamy. This will be your delightful filling. 3. Now, fill each muffin cup halfway with the pumpkin batter. Spoon about a teaspoon of the cream cheese mixture into the center of each muffin. Cover the cream cheese with more pumpkin batter until the cups are about three-quarters full. 4. If you like, sprinkle chopped pecans or walnuts and a pinch of brown sugar on top. This adds a nice crunch and flavor. 5. Bake in your preheated oven for 18-20 minutes. Check if they are done by inserting a toothpick into the center. It should come out clean. 6. Once baked, let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your Healthy Pumpkin Cream Cheese Muffins as a tasty snack or breakfast option! For the full recipe, refer back to the section above. How do you know when muffins are done? The best way to check is with a toothpick. Stick it in the center. If it comes out clean, your muffins are ready. If there’s batter on the toothpick, bake them a few more minutes. Keep a close eye on them, as every oven is different. How can you prevent over-mixing for fluffy muffins? Mix the wet and dry ingredients separately first. Then, combine them gently. Stop mixing as soon as you don’t see any dry flour. This keeps your muffins light and airy. Over-mixing can lead to tough muffins, which we want to avoid. What are the best ways to enjoy the muffins? These muffins taste great warm or at room temperature. You can enjoy them plain or with a spread of butter. A dollop of Greek yogurt on top also adds a nice touch. Feel free to enjoy them as a snack or a quick breakfast. What are some pairing ideas for breakfast or snacks? These muffins pair well with coffee or tea. You can also serve them with fresh fruit for a balanced meal. A side of yogurt adds protein too. They make for a great after-school snack for kids as well. How can you swap ingredients for lower sugar or fat options? You can use unsweetened applesauce instead of honey or maple syrup. This cuts down on sugar and adds moisture. For lower fat, replace cream cheese with a low-fat version or Greek yogurt. You can even add almond flour to boost flavor and nutrition while lowering carbs. For the full recipe, check out the Healthy Pumpkin Cream Cheese Muffins. {{image_2}} You can easily add extra fun to your pumpkin cream cheese muffins. Toss in some chocolate chips for a sweet twist. They melt into the muffins and create a rich taste. Dried fruit, like cranberries or raisins, can also add natural sweetness. Both options make the muffins more exciting and tasty. If you need gluten-free muffins, swap the whole wheat flour for a gluten-free blend. Many brands work well. For a vegan option, use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. You can also choose plant-based yogurt and cream cheese. If you want fewer muffins, it’s simple to adjust the recipe. Cut all the ingredients in half for six muffins. You can also make mini muffins. Just fill the cups less. Bake them for about 10-12 minutes. They will be perfect bite-sized treats. Enjoy these muffins any time of the day! For the full recipe, check above. To keep your Healthy Pumpkin Cream Cheese Muffins fresh, store them in an airtight container. This prevents moisture loss and keeps them soft. You can place a paper towel at the bottom of the container. This helps absorb extra moisture. Store them at room temperature if you plan to eat them within a few days. If you want to keep them longer, refrigeration is a good option. Freezing muffins is easy. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. After that, place them in a freezer bag or container. Make sure to squeeze out as much air as you can. This keeps them fresh. To thaw, simply take a muffin out and leave it at room temperature. You can also heat it in the microwave for 15-20 seconds. When stored properly, these muffins last about 3 to 5 days at room temperature. If you refrigerate them, they can last up to a week. However, freezing extends their life to about 3 months. Always check for any signs of spoilage, like mold or off smells. Enjoy these delightful treats while they're fresh! Can I use canned pumpkin instead of fresh? Yes, you can use canned pumpkin. It is easy and saves time. Make sure to choose 100% pure pumpkin puree. It keeps the flavor and texture just right for your muffins. How long do these muffins stay good? These muffins stay fresh for about 3 days at room temperature. For longer storage, keep them in the fridge for up to a week. You can also freeze them for up to 3 months. Can I make mini muffins with this recipe? Yes, you can make mini muffins! Just fill the mini muffin cups halfway and bake for about 12-15 minutes. They will be cute and perfect for snacks. How to substitute Greek yogurt for another dairy product? You can swap Greek yogurt for sour cream or plain yogurt. Use the same amount to keep the moisture and flavor in your muffins. If you want a dairy-free option, use a plant-based yogurt. This blog gives you all you need to make tasty pumpkin muffins. You learned about key ingredients, like pumpkin puree and Greek yogurt. You also saw useful tips for baking and how to store your muffins. Remember, these muffins can fit many diets with simple changes. You can even freeze them for later! Baking should be fun, so enjoy experimenting with flavors. Make these muffins your way, and share them with others. Happy baking!

Healthy Pumpkin Cream Cheese Muffins

Indulge in the deliciousness of Healthy Pumpkin Cream Cheese Muffins that are perfect for fall! With a moist and flavorful pumpkin base, creamy cream cheese filling, and a hint of spices, these muffins are a delightful treat. Easy to make and packed with wholesome ingredients, they are perfect for breakfast or a snack. Click through to discover the full recipe and elevate your baking game with this healthy twist!
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Ingredients
  

1 cup pure pumpkin puree

1/2 cup Greek yogurt

1/4 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 1/4 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup cream cheese, softened

1 tablespoon brown sugar (optional for topping)

Chopped pecans or walnuts for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners or lightly grease them.

    In a mixing bowl, combine the pumpkin puree, Greek yogurt, honey or maple syrup, eggs, and vanilla extract. Whisk until smooth and well combined.

      In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

        Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.

          In a small bowl, mix the softened cream cheese with brown sugar until smooth and creamy.

            Fill each muffin cup halfway with the pumpkin batter. Spoon about a teaspoon of the cream cheese mixture into the center of each muffin, then cover with more pumpkin batter until the cups are about three-quarters full.

              If desired, sprinkle chopped pecans or walnuts and a pinch of brown sugar on top of each muffin.

                Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins