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These pumpkin cheescake muffins are lower and sugar and calories than the bakery version!

Low-Sugar Pumpkin Cheesecake Muffins

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Don’t give up your favorite Fall flavors if you need to cut back on sugar. These satisfying muffins have 75% less sugar but all the taste you love!

  • Total Time: 38 minutes
  • Yield: 12 1x


Cheesecake Filling


  1. Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray and set aside.
  2. In a large mixing bowl, whisk together egg, oil, cinnamon, ginger, and cloves. Whisk in pumpkin and sugar until smooth. Add flour, baking powder, and salt. Stir just until dry ingredients are incorporated.
  3. Using a spring-loaded disher or a 1/3 c. measuring cup, evenly divide the muffin dough into the muffin pan.
  4. Using a stand or handheld electric mixer, blend cream cheese, brown sugar blend, and cinnamon until smooth.
  5. Using a small cookie scoop or 1/2 tablespoon measuring spoon, drop a dollop of the cream cheese mixture into the center of each muffin. Use a butter knife to swirl the cream cheese through each muffin.
  6. Bake in preheated oven for 15-18 minutes, or until toothpick inserted into the largest muffin comes out mostly clean. Transfer from muffin tin to wire rack to cool immediately.


You can substitute your favorite muffin recipe if you prefer. To use Truvia® Baking Blend in any recipe, use half the amount of regular sugar the recipe calls for.

  • Author: Andi
  • Prep Time: 20
  • Cook Time: 18