Pumpkin Cream Cheese Protein Muffins (The Best Starbucks Copycat)
Serves 12
15 mins prep
20 mins cook
35 mins total
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.
cupPumpkin Pureenot pumpkin pie filling 300g
cupNon-fat Greek Yogurtabout 112g, Room temperature
cupUnsweetened Almond Milk80ml
tbspMaple Syrup30ml, Sugar free recommended below
EggsRoom Temperature
cupWhole Wheat Pastry Flour150g
cupVanilla Protein Powder45g, Whey-caesin
cupUnflavored Protein Powder30g, Whey-caesin, see notes for sub
tbspPumpkin Pie Spicesee notes for homemade
tbspBaking Powder
OptionalStevia or Monkfruit Sweetener
Filling/Topping:
ozReduced Fat Cream CheeseSoftened, 112g, ½ cup
tbspVanilla Protein Powder11g
tspFlour3g
tspUnsweetened Almond Milk10ml
Pumpkin SeedsOptional
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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.
TASTE THE BATTER and add more sweetener (stevia or monkfruit) if needed.
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.