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Ingredients
Scale
- 6 tbsp (90g) plain nonfat Greek yogurt
- 6 tbsp (84g) Greek yogurt cream cheese, softened
- ½ tsp liquid stevia (or adjusted to taste)
- ¼ tsp vanilla extract
- 2 cups (240g) white whole wheat flour or gluten-free 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 or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 ½ tsp vanilla extract
- 1 ½ 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
Instructions
- Prepare the cream cheese filling by mixing Greek yogurt and cream cheese until smooth.
- In a separate bowl, whisk together dry ingredients.
- Combine wet ingredients, then add pumpkin puree.
- Stir in the dry ingredients alternating with milk until just combined.
- Fill muffin cups and pipe cream cheese filling into the center.
- Bake at 350°F (175°C) for 20-23 minutes until firm.
- Let cool in the tin for 10 minutes, then transfer to a wire rack.
Notes
Use room temperature ingredients for even mixing.
Accurate measurements ensure the perfect muffin texture.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 3
- Sodium: 200
- Fat: 4.5
- Saturated Fat: 1.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 5
- Cholesterol: 10