Weight Watchers Pumpkin Cream Cheese Muffins

These Weight Watchers Pumpkin Cream Cheese Muffins turned out so delicious, low in Weight Watchers points and super easy to make!

Servings: Makes 16 muffins

3 Points™ per muffin

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My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.

Double-check points on the official calculator.

HOW DO I MAKE THESE PUMPKIN CREAM CHEESE MUFFINS?

1. Reheat the oven to 350F.

2. Grease 6 cups of a muffin tin with cooking spray.

3. Mix together flour, sugar, baking powder, pumpkin pie spice, and cinnamon In a large bowl.

4. Add in the remaining muffin ingredients.

5. Fold everything together until just combined.

6. Evenly distribute the batter between the cups.

7. Whisk together cream cheese filling ingredients until smooth and creamy In a separate bowl.

8. Add the mixture to a sandwich-sized plastic bag.

9. Push the contents to the corner of one side and seal the bag.

10. Cut the tiniest corner of the tip of the bag with scissors so that the filling can slowly funnel out.

11. Push the cut corner of the plastic bag into the center of each muffin batter and fill the insides with the cream cheese mixture. Evenly distribute the cream cheese mixture along with all the muffins, leaving a dollop on top of each.

12. If using walnuts, chop finely and sprinkle around the edges of the pumpkin spice muffin mixture.

13. Bake for 18 to 24 minutes at 350F.

14. Muffins will taste best when cooled and refrigerated for at least an hour, then brought to room temperature or reheated in the microwave. As with regular cheesecake, the filling tastes much better as it cools.

Pumpkin Cream Cheese Muffins Ingredients

Ingredients:

FOR MUFFIN BATTER

• 1.5 cups all-purpose flour
• Half cup sugar of choice
• 2 tsp baking powder
• 3 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1.5 cup canned pumpkin puree
• 2 large egg
• Half a cup of unsweetened applesauce
• 2 tsp vanilla extract

FOR CREAM CHEESE FILLING

• Four ounces 1/3 less fat cream cheese, at room temperature
• 2 tbsp sugar of choice
• 1 tsp vanilla extract
• 2 egg white
• 4 tsp flour

OPTIONAL TOPPING

6 tbsp walnuts, chopped

Instructions:

1. Reheat the oven to 350F.
2. Grease 6 cups of a muffin tin with cooking spray.
3. Mix together flour, sugar, baking powder, pumpkin pie spice, and cinnamon In a large bowl.
4. Add in the remaining muffin ingredients.
5. Fold everything together until just combined.
6. Evenly distribute the batter between the cups.
7. Whisk together cream cheese filling ingredients until smooth and creamy In a separate bowl.
8. Add the mixture to a sandwich-sized plastic bag.
9. Push the contents to the corner of one side and seal the bag.
10. Cut the tiniest corner of the tip of the bag with scissors so that the filling can slowly funnel out.
11. Push the cut corner of the plastic bag into the center of each muffin batter and fill the insides with the cream cheese mixture. Evenly distribute the cream cheese mixture along with all the muffins, leaving a dollop on top of each.
12. If using walnuts, chop finely and sprinkle around the edges of the pumpkin spice muffin mixture.
13. Bake for 18 to 24 minutes at 350F.
14. Muffins will taste best when cooled and refrigerated for at least an hour, then brought to room temperature or reheated in the microwave. As with regular cheesecake, the filling tastes much better as it cools.