Protein Pumpkin Cheesecake Muffins
There is just something about pumpkin season that makes me want to bake ALLLLLL the things! 🎃 And if you've ever had one of those delicious pumpkin cream cheese muffins from Starbucks, you know exactly why I had to create my own version!
Servings: 12
Equipment
- Oven
- Cupcake pan
- Mixing bowls
Ingredients
MUFFIN BATTER
- 1 can (15 oz) Pure pumpkin puree I used Libby's brand
- 3/4 cup Flour
- 1/2 cup Oat flour I made my own
- 2 scoops 1st Phorm Level-1 Pumpkin Spice Latte protein powder Grab it HERE
- 1/2 cup liquid egg white
- 2 TBSP Light butter melted
- 1/3 cup Nonfat Greek yogurt I used FAGE brand
- 1/3 cup Monk fruit sweetener
- 1 tsp Vanilla bean paste or extract
- 1 tsp Pumpkin pie spice
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg optional
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
Cheesecake Filling
- 3 oz reduced-fat cream cheese softened
- 1/3 cup Nonfat Greek yogurt I used FAGE brand
- 1/2 scoop 1st Phorm Level-1 Ice Cream Cookie protein powder Get it HERE
- 1 TBSP Sugar free cheesecake instant pudding mix
- 1-2 TBSP Monk fruit sweetener
- 1/2 tsp Vanilla bean paste or extract
Instructions
- Preheat oven to 350 degrees. Lightly grease a 12-cup muffin pan or use liners
- Whisk together pumpkin, egg whites, Greek yogurt, melted butter, monk fruit and vanilla
- In another bowl, combine both flours, protein powder (pumpkin spice one), spices, baking powder, baking soda and salt
- Gently fold dry ingredients into wet ingredients. Avoid overmixing.
- Allow batter to rest for 5 minutes
- Beat cheesecake filling ingredients until smooth
- Add to a ziplock bag and cut a small slice in the corner of the bag creating a piping bag.
- Divide muffin batter evenly among 12 cups.
- Add the cheesecake filling in the centers, pushing the piping bag tip slightly into the batter
- Bake for 20-25 minutes, checking for doneness in the pumpkin portion
- Cool before removing and refridgerate leftovers.