Pumpkin Cream Cheese Protein Muffins (The Best Starbucks Copycat)
Prep Time15mins
Cook Time20mins
Total Time35mins
Servings: 12muffins
Calories: 128kcal
Course: Breakfast, Dessert, Post-Workout
Cuisine: American, Thanksgiving
Moist and fluffy Pumpkin Cream Cheese Protein Muffins with that beautiful filing, but actually healthy and sugar free! This healthy pumpkin cream cheese muffin recipe uses protein powder and whole wheat pasty flour, and has no oil or butter; Actually the best Starbucks copycat recipe.
Ingredients
1¼cupPumpkin Puree, not pumpkin pie filling 300g
½cupNon-fat Greek Yogurt, about 112g, Room temperature
⅓cupUnflavored Protein Powder, 30g, Whey-caesin, see notes for sub
1TbspPumpkin Pie Spice, see notes for homemade
1TbspBaking Powder
Filling/Topping:
4ozReduced Fat Cream Cheese, Softened, 112g, ½ cup
2TbspVanilla Protein Powder, 11g
1tspFlour, 3g
2tspUnsweetened Almond Milk, 10ml
Pumpkin Seeds, Optional
Instructions
Preheat oven to 400°F, line 12 cups of a muffin pan with cupcake liners, and lightly spray insides with cooking spray (or use non-stick pan).
In a large bowl, whisk together pumpkin puree, yogurt, almond milk, maple syrup and eggs.
In another bowl, whisk whole wheat pastry flour, vanilla protein powder, unflavored protein powder, pumpkin pie spice and baking powder.
Add dry mix to wet, and gently fold until combined.DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the muffins dense.
Divide the batter among muffin cups, filling about ¾ way to the top.
Filling:
In a bowl, stir together softened cream cheese, protein powder, flour and milk.
Cut a small slit in the corner of a zipper bag (or use piping bag) and put cream cheese mixture in.
Place the piping bag into muffins one at a time and fill insides with small amount of mixture (about 1-2 tsp). Leave a little dollop on top of each.
Sprinkle on pumpkin seeds on the sides.
Bake:
Bake for 5 minutes, then reduce temperature to 350°F (leaving muffins in oven) and bake another 15-17 minutes (total time 20-22 min).A toothpick inserted into bread part of muffins should come out dry.
Cool for 5 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes, and enjoy.
Notes
For homemade pumpkin pie spice: 2 tsp Cinnamon, ½ tsp Nutmeg, ½ tsp Ginger, ¼ tsp Cloves.
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.