Soft, spiced, and swirling with a rich cheesecake center, these Pumpkin Cream Cheese Swirl Muffins are the ultimate guilt-free fall treat! At only 2 Weight Watchers points each, they pack all the warm cozy flavor of autumn baking into light, fluffy muffins that satisfy your sweet tooth without throwing off your macros.
Why You’ll Love This Recipe
Only 2 WW Points Per Muffin: Specially formulated to minimize fats and sugars while maintaining maximum moistness and flavor.
Rich Cheesecake Swirl: Decadent cream cheese center swirled through warm pumpkin spice cake batter.
Simple 3-Ingredient Bake Hack: Quick and foolproof to whip together using pumpkin puree and spice cake mix!
Essential Kitchen Equipment
12-Cup Standard Muffin Pan: For baking a full batch evenly.
Paper Muffin Liners: Prevents sticking and makes serving easy.
Toothpick or Skewer: For swirling the cream cheese filling into the pumpkin batter.
Ingredients
Pumpkin Muffin Batter:
1 box (15.25 oz) Spice cake mix (or yellow cake mix)
1 can (15 oz) Pure pumpkin puree (not pumpkin pie mix)
1/2 cup Unsweetened applesauce (or water)
1 tsp Pumpkin pie spice
Cream Cheese Swirl:
4 oz Light cream cheese (softened)
1/4 cup Nonfat plain Greek yogurt
2 tbsp Zero-calorie powdered sweetener (or maple syrup)
1 tsp Pure vanilla extract
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
2. Mix Pumpkin Batter: In a large bowl, whisk together the spice cake mix, canned pure pumpkin puree, unsweetened applesauce, and pumpkin pie spice until smooth and thoroughly combined.
3. Whip Cream Cheese Filling: In a separate medium bowl, beat the softened light cream cheese, nonfat Greek yogurt, zero-calorie powdered sweetener, and vanilla extract until completely smooth and creamy.
4. Portion Batter: Divide the pumpkin batter evenly among the 12 muffin cups (filling each about 3/4 full).
5. Dollop & Swirl: Spoon a small tablespoon of the cream cheese mixture onto the top of each muffin. Drag a toothpick or skewer through the cream cheese to create a decorative swirl design into the pumpkin batter.
6. Bake to Perfection: Bake for 18 to 22 minutes, until a toothpick inserted into the pumpkin part of a muffin comes out clean.
7. Cool & Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or chilled!
Chef’s Tips
Use Pure Pumpkin Puree: Double-check your canned pumpkin label! You want 100% pure pumpkin puree, not pumpkin pie filling which contains added oils and sugars.
Chill for Best Texture: Store these in the fridge! The cream cheese swirl sets into a dense, delicious cheesecake bite when chilled overnight.
Nutritional Breakdown (Per Serving / Yields 12 Muffins)
Servings: 12 muffins
WW Points: 2 Points per muffin
Calories: ~115 kcal
Protein: 3g
Net Carbs: 21g
Fat: 2g
Frequently Asked Questions (FAQ)
How long do these cream cheese muffins keep fresh?
Because of the cream cheese filling, store leftover muffins in an airtight container in the refrigerator for up to 5 days. You can also wrap individual muffins tightly and freeze them for up to 3 months!