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+ servings

Pumpkin Pie Muffins

healthy and low-calorie pumpkin cheesecake muffins with a speculoos cookies base
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Vorbereitungszeit 10 Min.
Zubereitungszeit 30 Min.
Arbeitszeit 40 Min.
Portionen 6 pieces


  • 7 almond speculoos cookies
  • 20 grams quick oats
  • 15 grams light butter e.g. form Weight Watchers
  • 30 grams of egg white this is equal to the egg white of one egg
  • 125 grams pumpkin puree I simply use a small glass of baby food with 100% pumpkin
  • 250 grams low fat greek yoghurt
  • 30 grams cornstarch
  • 1 egg
  • 1 tsp cinnamon
  • sweetener of choice I use stevia and flavdrops, but every other sweetener works as well
  • 1 pinch of salt


  • Put the cookies in a freezer bag or a small paper bag and beat them into small crumbs. Mix the cookie crumbs with the oats, light butter and the egg white to a sticky dough. Spread this dough evenly on your muffin cups and press it nice and flat on the bottom.
  • For the cheesecake batter, simply mix the pumpkin puree, the low-fat curd and the starch with the egg to a smooth mixture. Refine with cinnamon and a pinch of salt and add your choice of sweetness.
    (I always like it very sweet, so I combine a few drops of Stevia with one and a half pipettes of Flavdrops).
  • Spread the dough evenly on the tins and bake in a preheated convection oven at 180 degrees for about 30 minutes.
  • Cool down the muffins well and let them chill in the refrigerator for another hour or two.


nutritional informations per serving (1 piece):
  • calories: 118 kcal
  • fat: 3 g
  • carbohydrates: 14,4 g
  • protein: 8 g
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