Tis the season of everything pumpkin.

Pumpkin lattes, muffins and pies.

To be honest, I don’t really love pumpkin stuff, but when I came across this muffin recipe, it has been one of my favourites for a few years now! The original recipe is from https://thenovicechefblog.com/pumpkin-cream-cheese-swirl-muffins/.  

I have switched the oil with unsweetened apple sauce and used less sugar in the recipe.  If you want a sweeter muffin, then add more brown sugar.




1/2 cup unsweetened apple sauce

3/4 cup brown sugar

1/8 cup maple syrup

2 eggs

1 tbsp vanilla extract

1 3/4 cup pumpkin puree

1/2 tsp salt

1 teaspoon baking soda

1 3/4 cup flour (I used spelt flour)

1 tbsp pumpkin spice



8 oz cream cheese

1/8 cup white sugar

1 tsp vanilla extract

1 egg yolk


Preheat over to 350 degrees

  1. Beat the apple sauce and sugar together
  2. Add the maple syrup, eggs, vanilla, and pumpkin puree
  3. Combine all the dry ingredients together
  4. Add the dry ingredients into the wet ingredients and mix with a wooden spoon
  5. Mix together the cream cheese swirl mixture
  6. Greece the muffin cups or use muffin liners.
  7. Fill the muffin cups 3/4 full with muffin mixture
  8. Top each muffin mixture with about 1 tsp – 1 tbsp cream cheese swirl
  9. Using a knife, fork or tooth pick, swirl the cream cheese swirl into the pumpkin muffin mixture
  10. Bake 17 – 20 mins
  11. Let them cool and store in a air tight container in the fridge







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