Healthy Starbucks Pumpkin Muffins with Cheese
I found a recipe for Starbucks pumpkin muffins with cream cheese on Pinterest and decided to transform the recipe into a healthy one. By swapping some of the ingredients I was able to reduce the calories by half.
The original recipe has 200 calories per the homemade pumpkin muffin. Starbucks pumpkin muffin with cream cheese has 350 calories. I made a delicious muffin that has only 100 calories, and I also doubled the amount of protein.
For video instructions see this video:
Is Healthy Pumpkin Muffin good for weight loss?
These muffins are a great snack for weight loss. With only 100 calories and 7 grams of protein per muffin, it can replace a small bag of chips that so many of us like to munch on. And you still have calories left.
I made only few swaps comparing to the original recipe. I replaced regular flour with oats and PB2 (peanut butter powder). Sugar with monkfruit sweetener. Butter with greek yogurt.
Cream cheese filling was replaced with high protein light farmers cheese. All other ingredients stay the same.
How many calories are in a pumpkin cream cheese muffin?
According to Starbucks website, their pumpkin cream cheese muffin has 350 calories and 5 grams of protein. The first ingredient on the list is sugar followed by enriched wheat flour. It also includes a long list of things that I cannot pronounce.
You will be so much better off to take your time and bake them yourself. And if you change the ingredients, you can make them a healthy snack.
How to make Starbucks Pumpkin Cream Cheese Muffins healthy?
Grind the old fashioned oats. I use Nutribullet. If you have oat flour you can use it instead.
Prepare dry ingredients by mixing grinded oats (or oat flour), PB2 (powdered peanut butter), monkfruit sweetener, spices and baking powder, baking soda, pinch of salt.
Prepare wet ingredients: in a bowl, crack the egg, add pumpkin puree (either canned or roasted) and vanilla extract.
Combine all dry ingredients with wet ingredients and mix until smooth. Do not over mix.
Prepare the filling: process the farmers cheese with monkfruit sweetener and vanilla extract in a food processor until smooth and creamy.
Divide the batter evenly through 12 muffin tins. I use a silicon muffin pan with steel frame that makes it easy to remove baked muffins without using any oil or cupcake tins.
Fill each muffin with cheese filling. You can do it with a spoon – a bit messy. You can also use a piping bag to insert the cheese filling deeper into the muffins. Whatever technique you decide to use, these pumpkin cheese muffins will be delicious!
Bake at 350 F for 20 – 25 minutes.
How to store pumpkin cheese muffins?
Even though you are going to fall in love with these muffins, it is not wise to eat them all in one sitting;). I store them in airtight glass container in the fridge, even for a week (if it lasts that long). I always reheat them when I take them out of the fridge, in a microwave or airfryer.
Pumpkin Cheese Muffins but Lighter
Ingredients
- 1 cup grinded old fashioned oats 100 grams of oat flour
- ½ cup PB2 powdered peanut butter 3.5 oz (50g)
- ½ cup monkfruit sweetener 3.5 oz (100g)
- 1 large egg
- ¼ cup non fat Greek yogurt 2 oz (56g)
- 1½ cup pumpkin puree 13.2 oz (370g)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin spice
- ¼ tsp salt
CHEESE FILLING
- 1¼ cup unsalted farmers cheese 5 oz (140g)
- 1 tbs monkfruit sweetener ½ oz (15g)
- 1 tsp vanilla extract
Instructions
- Grind the old fashioned oats. I use Nutribullet. If you have oat flour you can use it instead.
- Prepare dry ingredients by mixing grinded oats (or oat flour), PB2 (powdered peanut butter), monkfruit sweetener, spices and baking powder, baking soda, pinch of salt
- Prepare wet ingredients: in a bowl, crack the egg, add pumpkin puree (either canned or roasted) and vanilla extract.
- Combine all dry ingredients with wet ingredients and mix until smooth. Do not over mix.
- Prepare the filling: process the farmers cheese with monkfruit sweetener and vanilla extract in a food processor until smooth and creamy.
- Divide the batter evenly through 12 muffin tins. I use a silicon muffin pan with steel frame that makes it easy to remove baked muffins without using any oil or cupcake tins.
- Fill each muffin with cheese filling.
- Bake at 350 F for 20 – 25 minutes.
GUILT FREE DESSERT RECIPES
NO BAKE YOGURT STRAWBERRY CHEESECAKE
COFFEE CHOCOLATE CHIP YOGURT ICE CREAM
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