Naturally Sweetened Pumpkin Cream Cheese Muffins with Pepitas

Prep: 20 minCook: 30 min12 muffinsmediumAmerican
Naturally Sweetened Pumpkin Cream Cheese Muffins with Pepitas

These wholesome pumpkin muffins combine the warm spices of fall with a naturally sweet date-based batter and tangy cream cheese filling. Made with whole wheat flour and Greek yogurt, they offer a healthier twist on traditional pumpkin muffins without sacrificing flavor. The creamy center and crunchy pepita topping create delightful textural contrast, making them perfect for breakfast, brunch, or an afternoon snack. What sets this recipe apart is the use of Medjool dates instead of refined sugar, creating natural sweetness while keeping the muffins moist and tender.

VegetarianNut-Free

Ingredients

Yield: 12 muffins
  • 1 ¼ cup pumpkin puree
  • 2 large eggs
  • ½ cup plain Greek yogurt
    sour cream1:1vegetarian

    tangier flavor

    Full guide →
  • 12 Medjool dates
    1/2 cup maple syrup1:1vegetarian

    reduce liquid slightly

    Full guide →
  • 1 tsp vanilla
  • 2 cups whole wheat flour
    all-purpose flour1:1none

    lighter texture

    Full guide →
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 6 oz light cream cheese
  • 2 tbsp agave nectar
  • ¼ cup raw pepitas
    chopped walnuts1:1tree_nutsadds tree_nuts

    different crunch

    Full guide →
  • 1 tbsp agave nectar
  • 1 tbsp coconut oil
  • ½ tsp ground cinnamon

Instructions

  1. 1

    Preheat oven to 350°F and generously spray muffin tin with cooking spray, optionally line with baking cups

  2. 2

    Process wet ingredients in food processor or powerful blender until smooth

  3. 3

    Whisk dry ingredients in large bowl, slowly add wet ingredients and mix until just combined without overmixing

  4. 4

    Combine cream cheese and agave nectar in separate bowl and mix well

  5. 5

    Mix pepita topping ingredients in small bowl until combined

  6. 6

    Fill each muffin tin almost full with batter using ice cream scoop

  7. 7

    Make small dollop in center of each muffin and add cream cheese filling, top with pepita mixture

  8. 8

    Bake for 25 minutes until toothpick inserted in center comes out clean

  9. 9

    Cool in pan for 5 minutes, then transfer to cooling rack

Tips

Tip 1

Use paper baking cups since there's no oil in the batter to prevent sticking to the tin.

Tip 2

Don't overmix the batter to keep muffins tender and light in texture.

Tip 3

An ice cream scoop helps portion the batter evenly for uniform muffins.

Good to Know

Storage

Store covered at room temperature for 3 days or refrigerate for up to 1 week

Make Ahead

Can be made 1 day ahead and stored covered at room temperature

Serve With

Serve at room temperature or warm briefly in microwave

Common Mistakes

Watch

Don't overmix batter to avoid dense muffins

Watch

Use baking cups to prevent sticking since batter contains no oil

Substitutions

Medjool dates→
1/2 cup maple syrup1:1vegetarian

reduce liquid slightly

Full guide →
whole wheat flour→
all-purpose flour1:1none

lighter texture

Full guide →
Greek yogurt→
sour cream1:1vegetarian

tangier flavor

Full guide →
pepitas→
chopped walnuts1:1tree_nutsadds tree_nuts

different crunch

Full guide →
Find more substitutions →

FAQ

Can I use regular dates instead of Medjool?

Yes, but soak them in warm water for 10 minutes first to soften before blending for smooth consistency.

Can I freeze these muffins?

Yes, wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave briefly.

What if I don't have pumpkin pie spice?

Mix 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp allspice as substitute.