Protein Pumpkin Cream Cheese Muffins (Better Than Starbucks) Recipe
These Protein Pumpkin Cream Cheese Muffins are a delicious, nutritious twist on a classic fall favorite, packed with whole wheat flour and protein powder to keep you fueled. With warm autumn spices and a luscious cream cheese filling, they make a perfect breakfast or snack treat that’s better than Starbucks.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Protein Pumpkin Muffins:
- 1 ¼ cups whole wheat pastry flour
- ½ cup protein powder (plain, vanilla, or chocolate)
- 2 tsp cinnamon
- 1 ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- ¾ cup coconut sugar or brown sugar
- 2 large eggs
- ¼ cup avocado oil
- ¼ cup plain Greek yogurt
- 2 tsp vanilla extract
Cream Cheese Filling:
- 6 oz cream cheese (room temperature)
- 1 ½ tbsp granulated sugar
- 2 tsp whole wheat pastry flour
- ¼ tsp vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine whole wheat pastry flour, protein powder, cinnamon, baking soda, ground ginger, nutmeg, and cloves. Stir well and set aside.
- Mix Wet Ingredients: In a separate large bowl, whisk together pumpkin puree, coconut or brown sugar, eggs, avocado oil, plain Greek yogurt, and vanilla extract until the mixture is smooth with no clumps of yogurt.
- Combine Wet and Dry Ingredients: Add the dry ingredients into the wet ingredients and stir gently until just combined; avoid overmixing to keep the muffins tender. Set the batter aside.
- Prepare Cream Cheese Filling: In a small bowl, mix the room temperature cream cheese, granulated sugar, whole wheat flour, and vanilla extract until smooth and fully incorporated.
- Assemble Muffins: Divide the batter evenly into the 12 muffin cups. Then spoon a little less than 1 tablespoon of the cream cheese filling into the center of each muffin, gently pressing the filling into the batter to swirl it slightly without fully mixing it in.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 21 to 23 minutes, or until a toothpick inserted in the center (avoiding the cream cheese swirl) comes out clean.
- Cool and Store: Allow the muffins to cool completely in the tin before removing. Store leftovers in the refrigerator for up to 3 days or freeze them for up to 3 months.
Notes
- Use whole wheat pastry flour for a light texture; all-purpose flour can be substituted but may alter texture.
- Protein powder can be plain, vanilla, or chocolate depending on your flavor preference.
- Keep cream cheese at room temperature for easier mixing.
- Do not overmix the batter to ensure moist and tender muffins.
- Store muffins in an airtight container to maintain freshness.
- Freeze individual muffins for convenient grab-and-go snacks.
