Ingredients:

  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (225g) pumpkin puree
  • ½ cup (100g) coconut sugar
  • ¼ cup (60ml) unsweetened applesauce
  • 2 large eggs, room temperature
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract (for batter)
  • 4 oz (115g) low-fat cream cheese, softened
  • 2 tbsp plain Greek yogurt
  • 1 tbsp maple syrup
  • ½ tsp vanilla extract (for filling)
  • 3 tbsp raw pepitas
  • 1 tsp turbinado sugar

Instructions:

  1. In a small bowl, beat the softened low-fat cream cheese, Greek yogurt, maple syrup, and 1/2 tsp vanilla extract until smooth and aerated. Note: Aeration makes the filling lighter so it doesn't sink.
  2. Transfer the mixture to a piping bag and refrigerate for 15 minutes. Wait until firm to the touch.
  3. Preheat your oven to 375°F (190°C) and line your tin.
  4. Combine 1 ¾ cups flour, 1 tsp baking soda, ½ tsp salt, and 2 tsp pumpkin pie spice.
  5. In a separate bowl, whisk 1 cup pumpkin, ½ cup coconut sugar, ¼ cup applesauce, 2 eggs, and 1 tsp vanilla until the sugar mostly dissolves.
  6. Gently fold the wet into the dry. Stop the second you see no more white streaks.
  7. Divide the batter into 12 cups. Pipe the chilled cream cheese into the center, submerging the tip about half an inch.
  8. Sprinkle 3 tbsp pepitas and 1 tsp turbinado sugar around the edges of the batter, avoiding the white center.
  9. Bake for 20-22 minutes or until the edges are golden and a toothpick inserted into the muffin portion (avoiding the cream cheese) comes out clean.