If you’ve been craving a cozy fall treat that tastes like a Starbucks pumpkin cream cheese muffin but with more nutrition and way less sugar, these Pumpkin Cream Cheese Chickpea Muffins are your new go-to! They’ve got all the cozy pumpkin-spice flavor and that dreamy creamy center, but they’re made with wholesome ingredients like chickpeas, oats, and nut butter for a boost of protein, fiber, and iron.
Everything blends right up in one blender (because easy cleanup always wins), bakes into soft, fluffy muffins, and makes the perfect fall breakfast or snack for toddlers. I mean who doesn't want a dupe without the drive-thru or sugar crash?!
Why You and Your Toddler Will Love These Pumpkin Cream Cheese Chickpea Muffins
- freezer-friendly – stash extras for quick breakfast or snack wins on those busy weeks
- blender recipe – so simple your toddler can help pour and push the button
- protein + fiber packed – thanks to chickpeas, oats, and cashew butter, these muffins keep little bellies full
- no added sugar option – by swapping the maple syrup with blended dates to give a subtle sweetness without actually using added sugar
- soft and moist – easy for babies, toddlers, and preschoolers to chew
If you want more fall muffin ideas, be sure to check out my pumpkin muffins (with chocolate chips!), banana chickpea muffins, morning glory muffins, and carrot cake muffins! These cornbread chickpea muffins would even be perfect to pair with any soup, sloppy joe, or chili you're making this fall too!
Jump to:
- Why You and Your Toddler Will Love These Pumpkin Cream Cheese Chickpea Muffins
- Ingredients You'll Need
- How To Make Your Pumpkin Cream Cheese Chickpea Muffins
- Hint For The Best Chickpea Muffins
- Substitutions
- Variations
- How To Serve These Pumpkin Cream Cheese Chickpea Muffins
- Equipment
- Storing Your Pumpkin Cream Cheese Chickpea Muffins
- Tiff's Dietitian Tip
- FAQ
- Related
- More Breakfast Ideas
- Pumpkin Cream Cheese Chickpea Muffins (protein + fiber packed)
Ingredients You'll Need
Here's what you'll need to make these pumpkin cream cheese chickpea muffins:
- chickpeas – the protein + fiber base that keeps these muffins soft, hearty, and nourishing
- pumpkin purée – adds cozy fall flavor, moisture, and vitamin A for growing littles (make sure it's not pumpkin pie filling!)
- eggs – bind everything together and help the muffins rise (can sub flax eggs if needed)
- cashew or almond butter – healthy fats + protein for staying power + subtle flavor to not overpower the pumpkin spice (swap with sunflower seed butter for a nut-free option)
- oats – the whole-grain base that gives structure and fiber (rolled or quick oats both work, even quinoa flakes work)
- baking powder – helps lift and fluff since these are flourless
- pumpkin pie spice – that warm, cinnamon-y fall flavor that makes your kitchen smell amazing
- maple syrup or Medjool dates – sweetness without refined sugar (dates blend perfectly into the batter if you want a no added sugar option for littles under 2)
- vanilla extract + salt – for balance and depth of flavor
- cream cheese + Greek yogurt filling – the star of the show that gives that dreamy, tangy Starbucks-style center but made lighter and toddler-friendly
See recipe card for quantities.
How To Make Your Pumpkin Cream Cheese Chickpea Muffins
- Step 1: Preheat oven to 350°F (175°C). Grease or line a mini muffin tin.
- Step 2: Blend ingredients until smooth.
- Step 3: Scoop batter into muffin cups, filling about ¾ full. Then put the cream cheese filling in a ziplock baggie, and pipe out a little inside of each muffin.
- Step 4: Bake 15–18 minutes for mini muffins, 20–24 minutes for regular muffins, until set and a toothpick comes out clean on the side. Let cool in the pan for about 10 minutes before removing.
Hint For The Best Chickpea Muffins
Let the chickpea muffins cool almost completely before serving! They firm up as they cool, which makes them easier for toddlers to hold without crumbling in little hands.
Substitutions
These pumpkin cream cheese chickpea muffins are already gluten-free if using certified gluten-free oats!
- nut-free: use sunflower or pumpkin seed butter instead of cashew or almond butter
- egg-free: replace with 6 tablespoons of aquafaba (the liquid from the chickpea can) whisked until frothy/whipped or 2 flax eggs (2 tablespoon flax + 6 tablespoon water) *note they won't rise as much as ones with eggs
- dairy-free: use nondairy cream cheese and yogurt like Kite Hill, Forager, or whatever you prefer
- no added sugar: use 6-8 dates soaked and blended in place of the sweetener
Variations
Feel free to add different mix-ins to these pumpkin cream cheese chickpea muffins to change them up!
- pumpkin chocolate chip muffins – stir in ¼ cup of mini chocolate chips before baking like I did in these pumpkin muffins
- pumpkin seed crunch – sprinkle pumpkin seeds or hemp hearts on top for added texture
- pumpkin cranberry – add in some dried cranberries or raisins for added texture
How To Serve These Pumpkin Cream Cheese Chickpea Muffins
- cut into bites - slice muffins into small cubes or strips for easier chewing and less overwhelming portions
- crumbled over yogurt - make a fall themed yogurt parfait with crumbled muffin, pumpkin seeds, and cinnamon cooked apple pieces
- snack plate style - pair with colorful fruit or veggies so the muffin feels like part of a fun variety plate
Equipment
All you'll need to make these pumpkin cream cheese chickpea muffins is a blender, measuring utensils, a muffin pan, and a ziplock baggie to pipe the cream cheese filling out with! I prefer using silicone muffin pans making the muffins easier to pop out.
Storing Your Pumpkin Cream Cheese Chickpea Muffins
Store chickpea muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. For longer storage, freeze cooled muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds before serving.
Tiff's Dietitian Tip
Chickpeas are rich in both protein and iron, two nutrients toddlers often need more of. Pairing these muffins with vitamin C-rich foods (like strawberries, clementines, or kiwi) boosts iron absorption and makes snack time even more nourishing! If your kiddo isn't a muffin lover, try turning these into bars instead.
FAQ
Absolutely! Bake 20–24 minutes until the centers are set.
Yes! You can swap the cream cheese and yogurt for a dairy-free alternative like Kite Hill or Forager. The texture will still be creamy, and they’ll bake beautifully.
These muffins bake up soft and slightly dense (like mini pumpkin breads). Make sure to let them cool in the pan for best texture and stability!
Related
Looking for other recipes like these pumpkin cream cheese chickpea muffins? Try these:
More Breakfast Ideas
Here are some other nutritious breakfast recipes that you and your toddler will love:
Pumpkin Cream Cheese Chickpea Muffins (protein + fiber packed)
Equipment
- ziplock baggie for piping out the cream cheese
Ingredients
Pumpkin Chickpea Muffins
- 1 15 oz can chickpeas drained + rinsed
- 1 cup pumpkin purée unsweetened
- 2 large eggs
- ⅓ cup almond or cashew butter or other nut/seed butter
- 1 cup rolled oats
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon pumpkin pie spice or cinnamon
- ¼ cup maple syrup or 6-8 pitted soaked dates (for no added sugar)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt optional
Cream Cheese Filling
- ½ cup whipped cream cheese or you can use regular cream cheese & just whip with a hand mixer if you want!
- ¼ cup plain or vanilla Greek yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon optional, measure with your heart
- 2 teaspoon maple syrup or honey totally optional for added sweetness
Instructions
- Preheat oven to 350°F (175°C). Grease or line a mini muffin tin.
- In a high-speed blender or food processor, add chickpeas, pumpkin purée, eggs, nut butter, oats, baking powder, pumpkin pie spice, maple syrup (or dates), vanilla, and salt. Blend until smooth, scraping down sides as needed.
- In a small bowl, whisk (or use a hand mixer) together whipped cream cheese, yogurt, vanilla, cinnamon, and maple syrup (if using) until smooth. Chill for 10–15 minutes.
- Scoop batter into mini muffin cups, filling about ¾ full. Add about ½-1 teaspoon of cream cheese filling to the center of each (pressing down into the batter slightly) and lightly swirl with a toothpick (or leave as a creamy center).
- Bake 15–18 minutes for mini muffins, 20–24 minutes for regular muffins, until a toothpick comes out clean. Let cool in the pan for at least 5–10 minutes before removing (ideally letting them cool fully in the pan).
Stephanie says
I’ve been popping these for a pre-walk snack, throwing them into breakfast, or for a sweet snack with a drizzle of honey every day! So good!
toddlerdietitiantiff says
Ooo the drizzle of honey sounds like perfection! So glad you love them!!