Skinny Pumpkin Cream Cheese Mini Loaves


Can we all just stop for a moment to appreciate fall before it’s gone and winter is here?

There’s something so perfectly comforting about the cool fresh air gently blowing the warm colored leaves across the ground. It makes me want to curl up in a big cozy sweater with a good book and sip on a pumpkin spiced latte whilst taking bites of pumpkin loaf in between chapters.

Skinny Pumpkin Cream Cheese Loaf

Too much pumpkin at once? I think not.

Really, there are so many delicious foods on my list for fall but I had to start with this recipe because of a serious Starbucks pumpkin spiced latte craving a few weeks ago. At the time, the heat was a bit too much for a hot drink so I ordered a pumpkin cream cheese loaf made by La Boulange instead. The second that moist pumpkin flavor hit my tongue, I immediately jotted down a mini loaf pan on my shopping list and set out to recreate my own version at home.

La Boulange’s pumpkin loaf claims to be reduced-fat which I personally favor, but the ingredient list was a weeeee bit long for my taste. I did my best to keep my ingredient list short and I actually made them twice in effort to perfect the texture and flavor while keeping them skinny. Luckily, the second time was a charm.

Skinny Pumpkin Cream Cheese Loaf

They turned out moist and fluffy with a hint of richness from the molasses and just enough sweetness from the cream cheese topping. Actually, I had to bring half of them to work because I don’t think the whole skinny part matters if you eat the entire pan in one sitting. Ahem.

Skinny Pumpkin Cream Cheese Loaf 3

Skinny Pumpkin Cream Cheese Mini Loaves

Yield: 8 mini loaves or 2 regular loaves

Prep Time: 15

Cook Time: 30

Total Time: 45

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For the loaves

  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pumpkin pie spice
  • 2 pasture-raised eggs
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 cup pumpkin puree
  • 1 teaspoon molasses
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce
  • 3 tablespoons canola oil

For Cream Cheese Swirl

  • 4 ounces reduced-fat cream cheese (I used vegan cream cheese)
  • 1/8 cup sugar
  • 2 tablespoon all purpose flour
  • 1 egg white
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F and sift dry ingredients (from all purpose flour to pumpkin pie spice) together in a large bowl then set aside.
  2. Combine wet ingredients (from eggs to canola oil) in a separate large bowl and stir until mixed well.
  3. Add 1/3 of the dry mixture at a time to the wet mixture while stirring just until combined. Careful not to over-stir.
  4. Grease a mini loaf pan and divide batter until each is about 3/4 of the way full.
  5. Make the cream cheese swirl by combining all of the ingredients and beating on high for one minute. It just be slightly fluffy and thick.
  6. Drizzle a tablespoon of the mixture in a line lengthwise down the center of the loaf and swirl with a knife into the batter. I used just enough for a light swirl but if you prefer more cream cheese flavor, feel free to double or triple the amount.
  7. Bake in preheated oven for 30 (closer to 35 if using more than one tablespoon of the cream cheese swirl) minutes. Stick a toothpick or knife in the center and if it comes out clean then they are done. Allow to cool for five to ten minutes before serving. They can be refrigerated in air tight container for up to 3 days.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart