🎃🧁 High-Protein Pumpkin Cream Cheese Muffins
Moist • Low-Sugar • Bakery-Style • Protein-Packed
These muffins are soft, warmly spiced, and filled with a creamy center — perfect for breakfast, snacks, or healthy dessert. They fit beautifully with your high-protein, better-for-you recipe style.
⏱ Time & Yield
Prep: 10 minutes
Bake: 18–22 minutes
Makes: 10–12 muffins
🛒 Ingredients
🧁 Pumpkin Protein Muffins
- 1 cup pumpkin purée
- 2 large eggs
- ½ cup Greek yogurt (or blended cottage cheese)
- ¼ cup maple syrup or sugar-free syrup
- 1 tsp vanilla extract
- ¾ cup oat flour (or almond flour for low-carb)
- 1 scoop (about 25 g) vanilla protein powder
- 1½ tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
🧀 Cream Cheese Filling
- 4 oz (115 g) cream cheese, softened
- 2 tbsp Greek yogurt
- 1–2 tbsp sweetener of choice
- ½ tsp vanilla
👩🍳 Instructions
1️⃣ Preheat oven to 350°F (175°C). Line muffin pan.
2️⃣ Whisk pumpkin, eggs, yogurt, sweetener, and vanilla.
3️⃣ Mix dry ingredients. Combine with wet batter.
4️⃣ Stir cream cheese filling until smooth.
5️⃣ Fill cups ¾ full. Add 1 tbsp cream cheese mixture in center. Swirl lightly.
6️⃣ Bake 18–22 min until set.
7️⃣ Cool 10 minutes before removing.
🥗 Nutrition (per muffin – makes 12, approx)
- Calories: ~115
- Protein: ~9–11 g
- Carbs: ~11 g
- Fat: ~4 g
- Fiber: ~2 g
✔ High-protein
✔ Great for meal prep
✔ Kid-friendly
✔ Can be low-carb
💡 Pro Tips
• For extra protein: add another 2 tbsp protein powder
• For keto/low-carb: almond flour + monk fruit
• Add-ins: chopped pecans, chocolate chips, or walnuts
• Freeze well up to 2 months
• Air fryer: 160°C (320°F) for 10–12 minutes
