Pumpkin Cream Cheese Chickpea Muffins (protein + fiber packed)
These Pumpkin Cream Cheese Chickpea Muffins are a cozy fall twist on your favorite Starbucks treat but made with nourishing, real-food ingredients. Each muffin blends up easily in one blender using chickpeas, pumpkin, oats, and nut butter for a protein-packed base, then gets filled with a creamy, cinnamon-spiced cream cheese center that bakes right inside!
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).
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
Feel free to omit piping the cream cheese in the middle and use as a "frosting" instead to give a cupcake feel!
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