Protein Pumpkin Cream Cheese Muffins

EPISODE 3 of Protein powder but not boring

Every time I walk into a Starbucks, I see their pumpkin cream cheese muffins and I couldn’t help but think I could make some of my own but pack a lil protein in there and reduce the refined sugar. So here we are! ✨They are super moist, delicious AF and if you want the protein I used and love you can find it in my bio link under supplements!

Protein Pumpkin Cream Cheese Muffins

🍂🎃🍁🍂🍞

Ingredients:

1 3/4 cups all-purpose flour (or gluten-free 1:1)

1 scoop vanilla protein powder (I used Level-1 Natural Vanilla)

1 tsp baking soda

1 tsp baking powder

2 1/2 tsp pumpkin pie spice

1/2 tsp salt

1 cup canned pumpkin puree

1/2 cup maple syrup or honey

1/3cup brown sugar

2 large eggs

1/3 cup melted coconut oil (or vegetable oil)

1/4 cup milk (dairy or non-dairy)

1 tsp vanilla extract

Cream Cheese Filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 tsp vanilla extract

Instructions:

-Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

-In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth, then refrigerate while preparing the batter.

-In a large bowl, whisk together the flour, vanilla protein powder, baking soda, baking powder, pumpkin pie spice, and salt. In another bowl, whisk the pumpkin puree, maple syrup (or honey), brown sugar, eggs, melted oil, milk, and vanilla until smooth.

-Gently fold the wet ingredients into the dry until just combined, being careful not to overmix.

-Fill each muffin cup halfway with batter, add a spoonful of the cream cheese mixture to the center, and cover with more batter until the cups are 3/4 full.

-Bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.

-Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

-Enjoy!

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