Whole Wheat Pumpkin Cheesecake Muffins

Whole Wheat Chocolate Chip Pumpkin Cheesecake Muffins are naturally sweetened, moist, delicious and wholesome. The perfect healthier homemade snack or breakfast option!

Pin Whole Wheat Chocolate Chip Pumpkin Cheesecake Muffins for later!

I know, I know.. pumpkin muffins already?????

Food Blogging is a funny world. Would you believe that I wrote this recipe in the dead middle of July? Yep. July.  I've been sitting on this one for 2 MONTHS and I'm going to be honest.. we've enjoyed them no less than 5 times since. There is nothing that Campbell (my 5 year old) loves more than a good carb-loaded breakfast AND these pumpkin muffins, well.. they are his favorite. 

The pumpkin muffin base is a very slightly adapted version of our go-to Healthy Pumpkin Muffins from Kate at cookieandkate.com. The creamy cheesecake topping, well.. that's an added bonus that takes the original pumpkin spiced muffin right over the top.

The concept is simple really. Pumpkin + Cheesecake = Match.

Let's do this.

What Are Whole Wheat Pumpkin Cheesecake Muffins?

A combination of whole-wheat pumpkin spice muffins and creamy cheesecake filling. The bottom layer is all about the pumpkin (add in some chocolate chips if you're feeling it) and the top has got a distinct cheesecake vibe happening. In short, these muffins are nothing short of perfection.

How Do You Make Whole Wheat Pumpkin Cheesecake Muffins?

First: Whip up the pumpkin muffin batter. Set aside.

Next: Make the Cream Cheese topping. Layer a scoop of pumpkin muffin batter and a scoop of cream cheese topping into each of 12 lined muffin cups. Sprinkle with chocolate chips.

Finally: Bake the muffins at 350 degrees for 30 minutes. Remove muffins from oven and allow to cool for 5 minutes before serving.

FAQ's About Whole Wheat Pumpkin Cheesecake Muffins:

Are Whole-Wheat Pumpkin Cheesecake Muffins Healthy?

While they are definitely healthier than a store-bought option and better for you than LOTS of pumpkin muffin recipes you will find, it's important to note that even recipes that are "naturally sweetened" still contain sugar. 

If you want to improve the nutrition profile of this muffin, you have a couple of different options available to you. You can omit the chocolate chips (you honestly won't miss them) and/or the cream cheese topping (<-- although this option makes me a little sad).

Can I sub white flour in place of whole-wheat?

You can! Obviously the whole wheat version is nutritionally superior, but sometimes you just have to use what you have on hand. The muffins will turn out delicious either way!

Can I skip the cheesecake topping and just make pumpkin muffins?

You can. That said.. they will most definitely be a little less special.

I don't have pumpkin pie spice, is there an alternative?

Yes, you can simply replace the pumpkin pie spice with ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon of cloves.

Can I freeze Whole Wheat Pumpkin Cheesecake Muffins?

Absolutely. I rarely make a muffin recipe that I don't double. I like to use half as a grab n' go breakfast option throughout the week and freeze the other half to use when

I don't have time to prepare a breakfast option (or when I have company). To freeze, just arrange the muffins on a baking tray and pop them into the freezer for 3-4 hours (or until frozen through). Once the muffins are frozen, place them into a gallon zipper bag and defrost as needed.

How Long Do Whole Wheat Pumpkin Cheesecake Muffins last?

These muffins will last 3 days at room temperature, 5 days in an airtight refrigerated container and up to 3 months in the freezer.

Whole Wheat Pumpkin Cheesecake Muffins

★★★★★ 5 from 1 reviews

• Author: Bailey Sissom

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Description

Whole Wheat Chocolate Chip Pumpkin Cheesecake Muffins are naturally sweetened, moist, delicious and wholesome. The perfect healthier homemade snack or breakfast option!

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Ingredients

Scale 1x2x3x

For The Pumpkin Muffins:

• ⅓ cup melted coconut oil
• ½ cup maple syrup
• 2 eggs
• 1 cup pure pumpkin puree
• ¼ cup whole milk
• 1 tsp. vanilla
• 1 tsp. baking powder
• ½ tsp. salt
• 1 ½ tsp. pumpkin pie spice
• 1 ¾ cup whole-wheat flour
• ⅓ cup old fashioned oats
• ⅓ cup mini chocolate chips

For The Cheesecake Topping:

• (1) 8 oz. container cream cheese (room temperature)
• ⅓ cup coconut sugar (you can sub brown sugar)
• 1 egg
• 1 tsp. vanilla extract
• mini chocolate chips (for sprinkling on top of muffins)

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Instructions

1. Heat the oven to 350 degrees and line the cups of a muffin tin with paper liners.
2. In a large mixing bowl, add the coconut oil, maple syrup, eggs, pumpkin puree, milk and vanilla. Whisk until fully combined.
3. In a second mixing bowl, combine the baking powder, salt, pumpkin pie spice, whole wheat flour and oats. Mix to combine.
4. Carefully pour the wet ingredients into the dry and use a wooden spoon to gently combine. Do not over-mix. Fold in the chocolate chips. Set pumpkin batter aside.
5. To the base of a stand mixer (or mixing bowl - if using a handheld mixer) add cream cheese, coconut sugar, egg and vanilla. Beat until fully combined and smooth.
6. Fill each muffin cup ¾ full with the pumpkin batter. Then, use the same scoop to add an additional 1-2 Tbs. of cream cheese topping to each muffin.
7. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Allow muffins to cool for 5-10 minutes before removing to a cooling rack. Store cooked muffins in the refrigerator.

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You can  find Simply Sissom on Instagram where I share even more recipes (some that aren’t on the blog), behind the scenes pics and videos AND tips and tricks to make healthy eating realistic for your busy family.

Did you make this recipe? If you tried the recipe, I would love to see it and have you share! Tag me @simplysissom using the hashtag #simplysissom.

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