Once fall rolls in pumpkin’s the it-food and I couldn’t be happier! This soft and savory flavor is great in pies and lattes, however those aren’t the healthiest of choices. I thought this year I would change things up and whip up pumpkin-flavored dishes for all three meals of the day, but in a healthy way! That’s right, you can have fall’s favorite flavor all day long with these three healthy RAD recipes. I promise you won’t get sick of pumpkin this year!
Pumpkin Cream Cheese Muffins Done Right (And Light)
When Starbucks rolls out their Pumpkin Cream Cheese Muffins all I want to do is body roll, tootsie roll and every other kind of roll you can think of. They’re so good. Speaking of rolls, this delicious delight is not really waist-friendly. So, yeah, I had to reinvent them by throwing in some fiber richness (whole wheat flour) and by cutting the calories by 33 percent (hello Neufchâtel). Enjoy!
For The Muffins:
Nonstick cooking spray
1 cup whole wheat flour
1 cup white flour
½ cup honey
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
½ cup plain low fat Greek yogurt
1 15 ounce pumpkin puree
1 tablespoon coconut oil
For The Cream Cheese Topping
8 ounces Neufchâtel, softened
1/3 cup honey
1 teaspoon vanilla
Preheat oven to 350 degrees. Spray muffin cups with nonstick spray.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon.
In a separate bowl, whisk together the eggs, Greek yogurt and honey. Add the pumpkin puree and the coconut oil.
Add the wet ingredients to the dry ingredients and mix just until incorporated. Batter will be thick.
Spoon the batter into the prepared muffin cups, filling each cup almost to the top.
To prepare the cream cheese topping stir together cream cheese, honey, and vanilla. Drop 1 tablespoon onto the top of each muffin.
Bake 20 minutes, or until a toothpick inserted in center of one of the muffins comes out clean.
Cool for 5 minutes.
UP NEXT: Pumpkin Salad Dressing