Pumpkin Cream Cheese Muffins

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Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.
Pumpkin Cream Cheese Muffins

These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version! They take less than 30 minutes to bake and the best part, these pumpkin muffins are under 200 calories! SO much lighter than any bakery or Starbucks muffins. Most pumpkin recipes use at least 1/2 cup butter or oil but these only use 2 tablespoons for the whole batch. Thanks to the canned pumpkin, they are so moist without adding a ton of butter or oil.

Pumpkin Swirl Cream Cheese Muffins

These pumpkin muffins taste and smell like fall! And now that the weather’s getting cooler, these are perfect for baking on a lazy Sunday morning. And if you’re not aware, I have a TON of pumpkin recipes! If you’re a sucker for pumpkin, you’ll love all these other pumpkin recipes in my collection!

Pumpkin Muffin Notes

  • You can make this into a quick bread, simply pour it into a loaf pan and increase the cook time. To test for readiness, insert a toothpick in the center, when it comes out clean they are cooked.

How To Store Pumpkin Cream Cheese Swirl Muffins

  • It’s best to refrigerate the muffins you don’t eat because of the cream cheese swirl. You can freeze them, but I personally think they taste better fresh or refrigerated.
  • Freeze the leftovers in resealable plastic bags and label the name and date, freeze for up to 3 months. Let them thaw to room temperature before eating.

pumpkin muffin batterPumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.
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4.86 from 74 votes
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Pumpkin Cream Cheese Muffins

7
7
7
SP
170 Cals 3.5 Protein 25 Carbs 6 Fats
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 12
COURSE: Breakfast
CUISINE: American
Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.

Ingredients

  • 1/2 cup white whole wheat flour, King Arthur
  • 3/4 cups unbleached all purpose flour, King Arthur
  • 3/4 cup raw sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups canned pumpkin, not pumpkin pie filling
  • 2 tbsp coconut oil
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • baking spray

CREAM CHEESE TOPPING (makes 3/4 cup)

  • 5 oz 1/3 less fat cream cheese
  • 2 tablespoons raw sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
  • In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
  • In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
  • Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
  • In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
  • Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of each muffin. Using a toothpick gently swirl the frosting from the edge to the center into the batter.
  • Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
  • Let them cool before serving.

Nutrition

Serving: 1muffin, Calories: 170kcal, Carbohydrates: 25g, Protein: 3.5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 34mg, Sodium: 160mg, Fiber: 2g, Sugar: 16g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 4
Keywords: Breakfast, healthy pumpkin cheesecake muffins, pumpkin cheesecake muffins, pumpkin cream cheese muffins, pumpkin muffins

Pumpkin Muffin Recipe

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194 comments

  1. Just finished making my 3rd and 4th batch of these tasty muffins so I have lots in the freezer. I eat one for breakfast every day when I make them. It’s pumpkin and cream cheese, two of my faves so they’re hard for me to resist. Yum!

  2. Absolutely delicious! Reminds me of pumpkin roll which I love. Definitely a keeper!

  3. My family inhaled these!!  So good!!

  4. These were tasty but not worth all the effort. Also they stuck really bad to my cupcake liners.

  5. These have been the most moist muffins ever. So easy to make and delicious 😋  🤤 

  6. These were delicious! I didn’t have pumpkin pie spice so I used extra cinnamon and some nutmeg. I think the cream cheese topping really makes them! It’s definitely like eating a sweeter pumpkin bread. Will make again!

  7. So good!! I used Monk Fruit for the first time, instead of raw sugar, and my family still gobbled them up. Will definitely make again!

  8. So I just made these and they were the consistency of pumpkin pie, still tasted good, just different than what I thought they would be………..and then later, I realized, I forgot the baking soda!! No wonder!! 😂

  9. These are great! Made these exactly per the recipe and my family said these are the best muffins they’ve ever eaten. Made my first batch yesterday and made a double batch today. 

  10. Just made these, they are very good! Not too sweet or heavy. I used vegetable oil in place of coconut. 

  11. Better than Starbucks! Only reason they aren’t lower calorie is because 2 of us ate all 12!!!!

  12. These are amazing. I put a pecan on top of each one

  13. These are great. I substituted nonfat Greek yogurt for oil, and used Swerve sugar replacement sugar. They are a favorite, perfect for a holiday too.

  14. I made these yesterday and they were delicious!  I was out of WW White Flour and used AP instead but I added 2 TBS ground flax seed to the recipe for some fiber.   As another reviewer noted I too used a full 15 oz can of pumpkin.   I used a scoop to fill the liners but somehow had only enough for 11 muffins.    Looking for a smaller scoop for next time!  Great recipe!

  15. Just made this in a loaf pan and baked for 40 minutes, but even though a toothpick came out clean and the top was nice and golden, the center was pretty dense like solid batter without air bubbles. The bottom bit of the cake was similar. I’m a novice baker so I don’t know if adding extra time was the issue- I didn’t see any suggested cook times for the loaf version in the recipe.  I don’t think I overmixed. If anyone tries the same, maybe try leaving it for longer. Other than that it’s a nice way to scratch the fall treat itch for sure, and the size of a serving is satisfying!

  16. I just made these this morning for my breakfasts this week. I did end up using the entire 15 oz can of pumpkin because what are you going to do with the little bit that was left?
    I also used sour cream instead of the coconut oil as someone else mentioned. 
    I didn’t have any liners and was hesitant to make into muffins without them. So I used an 8×8 baking dish and had to bake for an extra 10 minutes. 
    I had a small piece and it was delicious!  Using the 8×8 dish allowed to have the yummy cream cheese in every bite. 
    I wouldn’t say it was quick and easy but overall very good. 

  17. great recipe with fall flavors. my 20 month old ate one every morning for a couple of days. she wasn’t a fan of cream cheese but ate everything else. i’m just really glad that ti found this recipe used more pumpkin puree than others and it’s absolutely moist and delicious. i prefer eating them cold than warm.

  18. Can you use fat free cream cheese for this?

  19. Can you use fat free cream cheese for this?

  20. Delicious! You posted this recipe the day after I saw pumpkin cream cheese muffins on the Starbuck’s menu, but didn’t want to deal with the price or calories. But I couldn’t stop thinking about them. So grateful. Thank you, lol!

  21. These are delicious. I sprayed my silicone muffin tin instead of using liners and they came out beautifully. I had to make some adjustments based on what I had on hand. I used only AP flour since that’s all I had. I also I doubled the recipe and was short an egg yolk so I used a whole in the doubled cream cheese mixture instead of two egg yolks, and also used regular cream cheese instead of 1/3 less fat. My 2 year old, 6 year old, husband, and I all devoured them. I will definitely make them again!

  22. I made these today.  It was my first time making anything with pumpkin!!! The taste was great but the muffins stuck to the paper liners even though I had spread them with Pam.  I think I will have to buy silicone liners in future!

  23. I was wondering if we could lower the points by using fat free Greek yogurt instead of cream cheese. What do you think?

  24. I totally screwed this recipe up as I made this first thing in the morning without coffee. However, they tasted great! I forgot the sugar, so I put the batter in the cups when I realized this. So then, dumped all back in bowl added sugar. Baked them and then realized I did not add baking soda! They came out a weird texture, almost like pumpkin pie, however they taste great! Also, I used regular white sugar, all-purpose flour, left out pumpkin pie spice, and used sour cream instead of oil! I think this is a winner considering all the mistakes I made.

  25. I made these last week! They were super yummy! I will definitely be making these again and again! 

  26. These muffins look so amazing!!!! Is there a way to make them gluten-free? Maybe with a Cup 4 Cup g-free flour? I would try, but I don’t want to waste all the ingredients! 

    • I’ve used GF all purpose flour to make these and they are great!! No issues. I’m making them again today – my whole family loves them.

  27. Hi! I have gluten free flour, could I use it for all the flour or do I need the I bleached and/or while wheat?

  28. Followed directions.  Very good!  Taste just as good as the higher calorie ones. 

  29. Made these yesterday, they were delicious. Took me a little longer than the 15 minute prep time, but only because I am a disorganized baker. I don’t do it too often.

    Thanks for the recipe.

  30. Do you have the point value (green specifically) for the muffins without the cream cheese icing? Thanks!

  31. Have you ever tried using Truvis brown sugar before? I was wondering if this would work as a replacement for the raw sugar as I do try to watch my sugar intake.

  32. I love your recipes! We follow your weekly meal plans! Husband and I are down 120 pounds! This was a favorite and we made it again this week! 

  33. Whew, these comments get on my nerves and this isnt even my website. Anyway, I plan on trying these this weekend since I am looking for an alternative to the Starbucks pumpkin muffin.

  34. Absolutely delicious! Thanks so much for posting this! It came out really well for me. I think what made a huge difference was that I made the pumpkin puree from scratch instead of using canned pumpkin. Of course, I understand the convenience of canned pumpkin, but I just thought I’d let people know that it isn’t too difficult to make pumpkin puree. I used this recipe: https://thethingswellmake.com/the-basics-make-your-own-canned-pumpkin-substitute-the-pumpkin-puree/
    I do not receive any financial or marketing benefits from sharing this link, I stumbled upon it when trying to think of how to take advantage of the pumpkin season in my area. 
    Last thoughts: the cream cheese topping is also a bright, perfect, and vibrant addition to such a fluffy mixture. Thank you for sharing such a wonderful recipe! My family enjoys it very much. 

  35. I’ve never seen white whole wheat flour or raw sugar in my stores, can I use all regular all purpose flour? And just granulated sugar?

    • Hubby has celiac so we bake gluten free. I used a gf baking mix similar to bisquick. Used for both flours and used reg granulated sugar. They came out perfect. I used extra cinnamon I always do. These are not overly sweet so he liked them. 

    • Hubby has celiac so we bake gluten free. I used a gf baking mix similar to bisquick. Used for both flours and used reg granulated sugar. They came out perfect. I used extra cinnamon I always do. These are not overly sweet so he liked them. Also used the full block of cream cheese. Just couldn’t waste the extra. 

  36. Great pumpkin recipe for fall!

  37. Made these this morning . They are so delicious. I used a half cup of sugar in the raw in the muffins, and two tablespoons of sour cream instead of the coconut oil, as another reviewer had mentioned.
    The spice is perfect. This makes a dense, moist, filling muffin.
    I will make these again.

  38. I forgot to refrigerate these after making them! It’s been at room temperature for about 5.5 hours. Is it still safe to eat?

  39. Any suggestions for ingredient swaps to lower the carb count per muffin? 

  40. Loved these muffins! Slight change as I did not have raw sugar so instead used monk fruit sweetener. I will be using this recipe again!

  41. We don’t have canned pumpkins here in France. Could you please tell the net weight of the canned pumpkins you use? Thank you 🙂

  42. Is there a way to make these gluten free? 

    • I used Pamelas GF pancake mix for both flours and it has Fleming in it so skipped adding them. Turned out great. This mix is similar to bisquicks. I use for lots of baking and great for pancakes too. Very convenient. Hubby says better than the gf pancakes when we go out. 

  43. Do you think I could use sweet potatoes instead of pumpkin?

  44. Is it possible to replace the sugar in the muffin mixture at least partially with maple syrup or honey?

  45. Hoping for lite & yummy recipes l

  46. Great flavor! Feels healthier to eat because of how little oil.
    I was rushing and mistakenly dumped the entire 15oz can of pumpkin in. The resulting muffins were overly wet/dense. I definitely recommend following the recipe by using 1.5c of pumpkin. (15 can equals nearly 2c)

  47. These were out of this world delish.
    I made a few modifications – 1/2 sugar ( brown ) and I added 2 tbsp sour cream instead of the coconut oil ; I used 1/2 cream cheese and 1/2 sour cream for the topping. Best muffins we ever had – so moist.

  48. These are absolutely delicious!  Made with bananas and they were flavorful and moist.  My husband and I gave a huge thumbs up!  

  49. These are so delicious. I wish i could have another. The texture was so soft . I did not deviate at all from the recipe. Even bought name brand flour mentioned.

  50. Would you please recommend alternate flour combinations that would also work for these muffins, thank you so much for this incredible website.

  51. The WW calculator says these are 8 points based on your nutritional values? 

  52. I made these tonight and while they taste good, the texture turned out kinda rubbery. The only thing I did different than the recipe was used all AP flour and granulated white sugar so I’m wondering what made them like that.

    • You likely ran the mixer too long which developed the gluten too much. It’s key to stop mixing and cake/muffin recipe as soon as the ingredients are mixed.

  53. I’m anxious to Alex that’s since they look absolutely delicious, but I have questions…… Can regular AP flour be used if I don’t have whole wheat on hand? And can I sub cane sugar for the raw sugar? Thanks!

  54. Made for Thanksgiving week breakfast on Sunday. They have good flavor but are slighly ‘heavy’.

  55. Delicious! The perfect fall breakfast..

  56. How can I make gluten and egg free?

  57. Hello,

    I Made these this morning while camping,they were lovely and easy. My question is how many points would it add if I put some cloves and dried cranberries into the recipe? My DH would love the cranberries to be added

  58. Any idea how these would taste with sugar substitute like stevia in the raw?

  59. On the WW Purple plan Pumpkin is zero smart points, does this change the point value?

  60. Could you provide the nutritional information for the pumpkin bread without the cream cheese icing.  I am lactose intolerant and would like to make the recipe without the cream cheese.  Thank you!

  61. These are easy to make and so delicious. Moist and flavorful.  Funny I had only 3 parchment muffin liners so had to use regular cupcake liners for the other 9 muffins and the difference in stickiness is striking, and I even misted the liners with oil per the recipe.  Definitely use parchment liners if you can so you don’t have to scrape all that yummy goodness with your teeth! 😂 

    Definitely a keeper! 

  62. I love using culinary parchment baking cups.Never had anything stick, Perfect for these muffins. So delicious. Thinking this would be wonderful for thanksgiving. 

    • This muffin is so amazing! I can’t believe it’s 170 calories! It’s so delicious and I have been having it every morning so far

  63. Made a batch and my family all loved them! My 7 year old has been asking for another batch, so I doubled the recipe and made 48 mini muffins… they are so cute! And the boys love popping the whole thing in their mouth 🙂 another Skinnytaste winner!!!

  64. These are delicious! Gina, you have done it again! Perfect for this tired teacher who has been looking forward to making these on this Saturday after Halloween!! I also made your pumpkin spice cream cheese with leftover cream cheese and pumpkin for spreading on some bagels tomorrow. Both recipes are delicious!

  65. Looks yummy. Can almond or coconut flour be used?

  66. AMAZING!!! And they did not dry out at all! Everyone was asking me for the recipe. Will be making this again very soon.

  67. I would love to try these, but I am supposed to avoid egg yolks. I know that egg whites will work in almost al baking, but do you think they would work in the cream cheese filling or would it be better to just leave them out? Thanks in advance for your help! Love every recipe of yours that I have tried so far!!

  68. fabulous and quick! note – 1.5 cups of pumpkin is equivalent of small can. I will definitely keep this is in the fall rotation.

  69. Can I substitute olive oil for coconut oil? 

  70. Easy and delicious! Love the Skinnytaste muffin and bread recipes. Always very good.

  71. Eating one warm out of the oven right now. These are delightful. I’ll be making again! I didn’t have the pumpkin pie spice, so I improvised with Allspice and extra cinnamon. Eating another now….the whole “skinny” thing is out the door at this point!!! YUM!

  72. Can you use coconut flour? 

  73. This recipe turned out perfectly. My whole house smelled like pumpkin pie. Thank you for all your delicious recipes Gina!

  74. These are amazing!!  So much better than store bought – -and less than half the calories.

  75. Only thing different I did was use truvia cane sugar blend instead of raw sugar. These were wonderful!!

  76. Awesome as always. I had 2 cups of purée from my freezer so I adjusted the recipe to make 16 muffins instead of 12. Long story short I made these at 6am and the math got the better of me. I ended up using less sugar than called for and they were still super tasty. My 3 and 5 year old loved them. Next time I make them I’ll use the right amount of sugar and I’ll bet they are even better. 

  77. We made these yesterday for a family get together, and they were a HUGE hit! We will definitely make these again!

  78. We made these muffins yesterday for a family get together, and they were a HUGE hit for all age groups! We will definitely make these again!

  79. Wow! These are super delicious! I made some over the weekend and brought what we didn’t eat to the office. Everyone loved them and asked for the recipe. I love love love the cream cheese component. Will definitely make again. 

  80. Made these muffins this week they were soo good! Will definitely be making these more during the fall! 

  81. Do I have to use whole wheat flour?

  82. Would it change the taste or texture if made these with only AP flour and light brown sugar instead of dark brown sugar?

      • I made 2 batches of these yesterday! One for me and one to send to my son. They are so good! I used applesauce instead of oil and omitted the cream cheese component (don’t like cc).  
        This recipe is a keeper!!

  83. Dear Gina,
    I just wanted to write a quick thanks. While I’m writing this your Slow Cooker Asian Mushroom and pork is cooking and I just made these muffins. Gina your recipes are always tasty and so helpful for clean eating and healthy living. Thank you for all you do!

  84. This was my first foray into baking in years. I’ve had my friends’ attempts at “healthy baking” and they’ve always been a disappointment so I’ve never tried it myself. Knowing that your app and dinner recipes have never let me down, I finally decided to try one of your baked goods. Not only were these muffins super easy to make, but they also tasted delicious! Thank you Gina!

  85. I only make mini muffins. I bake them at 350 and for 10 min. They come out fine every time.

  86. Surprisingly easy and delicious!

  87. These are easy to make and delicious! I made a mistake and didn’t put the cream cheese in for baking but ended up spreading it on top after – it was still delicious! I’m making these again for sure.

  88. Fantastic muffins! As much a dessert as a breakfast muffin. Followed the recipe, other than using full fat cream cheese, since we already had some open. I think they would be just as good with reduced fat cream cheese.

  89. OMG This might just be the best muffin I have ever put in my mouth!

  90. These are wonderful muffins. Very moist and not overly sweet. I made made very  few changes to the recipe as written. Mine had to be gluten free so I used 1/2 cup of oat flour (made it out of Bobs GF oats ground in my food processor) and 3/4 of Bob’s gf cup for cup flour. II also sprinkled each muffin with a bit of the raw sugar before baking which added a nice crunch. I’ll be making these again later in the week for a pot luck for Boss’s Day. These were my trial batch. Very easy, gorgeous and delicious. Don’t skip the cream cheese mixture on top, it’s an important part of these muffins, not only tasty but makes them beautiful to look at, too. 

  91. Loved these! I used apple sauce instead of coconut oil and added a little star anise. The cream cheese is so delicious! 

  92. Gina, do you have any suggestions for an egg substitute for the cream cheese frosting? My daughters would love these muffins but because of food allergies I can’t do the egg yolk. Typically when I need to sub an egg I’ll either use a flax egg or a cornstarch and water egg replacer but I don’t think either would be appropriate in this case. Any ideas? Thank you!!

  93. Can we make these gluten free with Bob’s 1-1 baking flour?

  94. hi, trying to make these today.

    What size are your cans of pumpkins?? i only have the 796 ml ones?

  95. Have not yet made these but they look very tasty and easy to make. Question tho: I no longer have normal size muffin tins only a mini muffin tin. Can anyone give me an idea of the baking time for that size muffin?
    PS: Sorry to have offended someone with my original post which included a 4-star rating. I was under the mistaken idea it was a requirement. Silly me!

  96. I would like to make these this weekend for a work breakfast! Is the recipe for 12? Thank you!

  97. I made these this afternoon with all white flour, white sugar, and the entire 8 oz cream cheese block and they still turned out amazing. I also used the entire 15oz can of pumpkin puree. Thanks for the great, and forgiving, recipe Gina!

  98. Is this site considered your blog…love your recipes and have told so many about your wonderful generosity. Thank you

  99. So what point system does WW use now? Smart points?  So are these 8 smart points?  

    And they are amazing!  Just made them. Also trying to get back on track after not tracking points in like a year. 😳

  100. What size can of pumpkin?

  101. These are really good! Made a double batch yesterday and gave 1/2 to my son to bring home. I used canola oil instead of the coconut oil.

  102. We don’t have canned pumpkin here in Australia. Could you use mashed pumpkin instead, and if not, what could you use?

    • You can use roasted pumpkin, scooped out, or butternut squash, roasted and scooped out. Most canned pumpkin is a mix of winter squashes anyway.

  103. These muffins sound amazingly delicious. How can I make them without wheat flour? I’m allergic to wheat, corn, corn, soy and buckwheat flours. What would be a good substitute?

  104. This is great! What would be the WW point value without the cream cheese swirl? Thank you!

  105. Do you think you could cook these in the air fryer like your lemon Blueberry muffins??

  106. Could I use all all-purpose flour? And could regular sugar be used rather than raw sugar?

  107. Would I be able to substitute applesauce for the coconut oil?

  108. I just made these muffins and they are delicious! I used Splenda and they came out beautiful, the spices in them are perfect and so tasty! The one thing I would suggest is to warm your coconut oil I had a few lumps so next time I will definitely melt it before I add it!
    Thank You Gina for another tasty and healthy recipe!!

  109. Have you tried making this with gluten free flour? Wondering if the measurements would be the same.

  110. Would there be a gluten free modification for these?

  111. These look amazing! I love pumpkin everything and I think these look dessert worthy, not just for breakfast! 🙂 Wilmington, DE

  112. I just made this for breakfast. Wow! These are delicious. Thank you for the recipe. I did not have a raw sugar so I used brown sugar. Also, I roasted my own pie pumpkins and added to the mixture (split pumpkin in half, clean out the insides, and roast it upside down for 25 min on 425).

  113. Could this be made keto friendly with coconut flour?

  114. Rated these only a 4 so far because I have not yet made them. They look very tasty and easy to make, but I no longer have normal size muffin tins but I do have a mini muffin tin. Can you give me an idea of the baking time for that size muffin?

  115. How can this be made wheat-free, corn-free, soy-free?

    • These are delicious Gina!  I have a vey serious addiction to Starbucks pumpkin cream cheese muffins and these will help meet my craving with less guilt.  Made them today. So yummy, thanks!!!

  116. Hi there,
    These sound wonderful but  could I use all unbleached flour instead of part whole wheat? 
    Thanks!

  117. Has anyone tried substituting all the flour for a gluten free flour blend?

  118. These were amazing!!! My daughter was arguing with me that she wanted to bake something chocolatey today but I saw this recipe and convinced her this is what we were baking. She was happy I did!. They were pretty easy and absolutely delicious!!! We both devoured one and shared another because we couldn’t wait for dessert tonight for another! I left out the nutmeg because of personal preference. 

  119. Hi there!
    I’m from Poland and i don’t know where to get canned pumpkin. Can i just bake one by myself to have these brilliant muffins?
    Thank You very much for an answer!

  120. Could gluten-free flour be substituted in this recipe?? You usually say so, but didn’t on this one??!

  121. Can I use Truvia instead of raw sugar?

    Thank you!

  122. What is the reasoning for the 2 flours? Can you make this recipe with just all purpose flour?

  123. What do you mean “raw” sugar? Also, please put substitutions for individuals who have a basic pantry.

  124. Looks delish!  Where does the coconut oil fit in?

  125. Thank you! This recipe sounds delightful. Would it be ok to use granulated sugar and vegetable oil, instead,as this is what I have on hand? Again, thank you so much for all your wonderful recipes!

  126. Hi Gina,
    Are you able to substitute regular whole wheat flour for the white whole wheat flour..?
    I’d love to try them but only have regular whole wheat flour at the moment.
    Thank you!

  127. Can you use almond flour in place of whole wheat flour? 

  128. Would these work fine if I followed the recipe and just left out the step of the cream cheese mixture?  Just looking to have muffins with very low WW point count.  Thanks for the recipes, everytime I sway from Skinnytaste menus I get off plan and gain back my weight.  When I make menus with your recipes I am satisfied with flavours and variety of foods and have room for small treats and best of all am never hungry to binge on other foods!

  129. What is raw sugar and where can I find it?

    I am definitely making these for Thanksgiving!

    Thanks.

    • Hi Phyllis. Raw sugar is what’s left after sugar is refined. Most grocery stores should carry it. I’ve bought it at Kroger for example. Hope that helps. 😊