Weight Watchers Recipes
Weight Watchers Pumpkin Cream Cheese Muffins
I knew I wanted to lighten up this Starbucks copycat for pumpkin cream cheese muffins, as soon as I saw it! They turned out delicious and much lower in points than the Starbucks version!
PREP TIME15 minutes
COOK TIME23 minutes
TOTAL TIME38 minutes
Ingredients
- 8 oz Philadelphia Cream Cheese, 1/3 Less Fat
- 1 cup, Plus a Tbsp Lakanto Monkfruit sweetener with erythritol, classic, divided.
- 5 Tbsp for cream cheese filling and 12 Tbsp or 3/4 cup for muffins
- 1 tsp Vanilla extract
- 2 Tbsp Truvia Sweet complete brown calorie-free sweetener, divided
- 9 Tbsp Brummel & Brown Spread Made with Yogurt, divided, 1 for topping, 8 for batter
- 1 Tbsp Pumpkin pie spice, plus 1/4 tsp for topping
- 2 cups all-purpose flour
- 1 tsp Table salt
- 1⁄2 tsp Baking powder
- 1 tsp Baking soda
- 2 large Eggs
- 15 oz Canned pumpkin puree
- 1⁄4 cup Unsweetened applesauce
- 1⁄4 cup Green pumpkin seeds (pepitas)
Instructions
- To make the pumpkin seed topping, roughly chop pumpkin seeds.
- In a small bowl mix together 1/4 tsp pumpkin pie spice and 1 Tbsp Truvia brown sweetener.
- Set aside.
- In a small pan, on medium heat, melt 1 Tbsp butter spread over.
- Add pumpkin seeds and cook for 2-3 minutes, then add the remaining 1 Tbsp Truvia brown sweetener and cook for 1-2 minutes stirring constantly until caramelized.
- Transfer caramelized pumpkin seeds to the brown sweetener and pumpkin spice mixture and stir to combine.
- Set aside.
- In a medium bowl combine flour, salt, baking powder, baking soda, and 1 Tbsp pumpkin spice.
- Set aside.
- In a mixer, combine butter spread and 3/4 cup Lakanto classic and beat at medium speed for 1 minute.
- Then add eggs and beat for 2 minutes at high speed.
- Reduce speed to low, add pumpkin puree and applesauce and mix until combined.
- Then add the flour mixture to the wet ingredients and beat until just combined.
- Inlined muffin tins, spoon the batter in, filing almost to the top.
- Sprinkle with Pumpkin Praline Topping.
- To make the cream cheese filling, microwave cream cheese in a microwave-safe bowl on low power for 20-30 seconds.
- Add 5 Tbsp Laknato classic and vanilla extract and whisk until smooth.
- Transfer to a piping bag (or a ziplock bag) and cut the tip-off.
- Pip in 2-3 Tbsp of cream cheese filling into the batter.
- Bake for 5 minutes at 420F, then keep the muffins in the oven, lower the oven temperature to 350F and bake for about 15-18 more minutes, or until the muffins are golden on top.
- Take the muffins out from the pan and let them cool on a cooling rack.
Notes
Servings: Makes 16 muffins
3 Points™ per muffin