Low-Fat Pumpkin-Spice Muffins W/Apricot Cream Cheese

These low-fat pumpkin spice muffins are a comforting twist on a classic fall favorite, offering the warmth of cinnamon, nutmeg, and ginger in every bite. Made with whole wheat flour and evaporated skim milk, they provide a wholesome texture without sacrificing flavor. The highlight is the homemade apricot cream cheese topping, which adds a creamy, slightly tart contrast to the sweet, spiced crumb. Perfect for a cozy weekend breakfast, an afternoon snack, or a healthy addition to your holiday baking lineup. They pair beautifully with a cup of coffee or tea.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 938.8

Dietary: Vegetarian

Description

These low-fat pumpkin spice muffins are a comforting twist on a classic fall favorite, offering the warmth of cinnamon, nutmeg, and ginger in every bite. Made with whole wheat flour and evaporated skim milk, they provide a wholesome texture without sacrificing flavor. The highlight is the homemade apricot cream cheese topping, which adds a creamy, slightly tart contrast to the sweet, spiced crumb. Perfect for a cozy weekend breakfast, an afternoon snack, or a healthy addition to your holiday baking lineup. They pair beautifully with a cup of coffee or tea.

Ingredients

1 1/2 cups Unbleached flour
1/2 cup Whole wheat flour
1/2 cup Sugar
2 teaspoons Baking powder
2 teaspoons Pumpkin pie spice
1/2 teaspoon Baking soda
2/3 cup Canned pumpkin
1 cup Evaporated skim milk
Egg
3 tablespoons Canola oil
Apricot Cream Cheese**
1 package Low-fat cream cheese -- (8 oz.)
1/4 cup Apricot preserves or all-fruit spread

Directions

1
Preheat oven to 400F (200C).
2
Coat 12 muffin cups with nonstick cooking spray.
3
In a large bowl, whisk together unbleached flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, and baking soda.
4
In a separate medium bowl, whisk together canned pumpkin, evaporated skim milk, egg, and canola oil until smooth.
5
Pour the wet pumpkin mixture into the dry ingredients.
6
Stir gently just until the flour is moistened; do not overmix.
7
Divide the batter evenly among the prepared muffin cups.
8
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
Remove muffins from the pan and place on a wire rack to cool completely.
10
Meanwhile, mix the low-fat cream cheese and apricot preserves until smooth to create the Apricot Cream Cheese topping.
11
Serve muffins warm or at room temperature, topped with the apricot cream cheese spread.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 938.8kcal

% Daily Value *
Total Fat 37.7g59%
Saturated Fat 16.0g80%
Cholesterol 106.2mg36%
Sodium 615.1mg26%
Total Carbohydrate 130.3g44%
Dietary Fiber 5.9g24%
Sugars 37.3g
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Apricot Cream Cheese: Combine 8 oz low-fat cream cheese (softened) with 1/4 cup apricot preserves. Stir until well blended and smooth.

Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The cream cheese topping should be kept refrigerated.

Substitutions: You can substitute regular milk for evaporated skim milk, though the texture may be slightly denser. For a dairy-free version, use a plant-based cream cheese alternative.

Tip: Ensure the cream cheese is softened before mixing with the preserves for a smoother, easier-to-spread consistency.

Keywords: pumpkin, muffins, cream cheese, apricot, low fat, breakfast, fall baking, whole wheat, spice, healthy snack, vegetarian, easy baking, homemade, seasonal, comfort food

Read it online: https://www.chefs-mate.com/recipe/low-fat-pumpkin-spice-muffins-w-apricot-cream-cheese5-pts/