Pumpkin Protein Cream Cheese Muffins
It’s still pumpkin season and I’m all on board. Also, just for the sake of honesty, here is why each recipe gets a story that you probably don’t care about. First off each recipe is a labor of love. Sometimes it’s 2 or 3 tries before I nail and am able to share it with you.
I’m super proud of the healthy ingredient swaps I can work in and even when it’s difficult, it’s always worth it. Once I made the same batch of cookies four times in one day to get them right. Labor – of – Love!
I like to share what inspired me and that’s where most of the stories come from. It feels like I’m baking with a friend having kitchen conversation with you even if it’s on this blog and we haven’t baked together yet!
The second reason is that if you found that bad boy via Google, you can thank these long rambling blog posts about pumpkins and why I’m obsessed with pumpkin spice everything. The more context that Google has about a recipe the better matched they can make our connection.
So thanks to my wordy love of food and the need to please Google so they can help me make my baking love match with you, you get this awesome blog post.
Moving on. This recipe was all over Facebook and sent to me several times by people who know how much I love pumpkins and cream cheese (or any cheese really) and I decided to make it as healthy as I could. So here is my recipe!
1 ¼ cup gluten free baking flour
½ cup Daily Superfoods Protein
1 15oz can pumpkin puree
1 cup coconut sugar
½ cup coconut light brown sugar
2 large eggs
½ cup coconut oil
1 tbsp vanilla extract
1 tsp baking soda
1 tbsp pumpkin spice (I used trader joes!)
Cream Cheese Swirl:
8oz organic cream cheese (softened to room temp)
¼ cup coconut sugar
1 large egg yolk
2 tsp vanilla extract
- Preheat the oven to 375 degree F.
- In a large mixing bowl combine the dry ingredients, flour, protein powder, pumpkin spice, baking soda, and salt and combine thoroughly.
- In a second large bowl combine the wet ingredients, pumpkin puree, coconut brown sugar, coconut sugar, eggs, coconut oil, and vanilla extract.
- Slowly mix in the flour mixture and beat on low with a blender for 1-2 minutes until all the lumps are gone.
- In a side bowl make the cream cheese swirl by beating soft cream cheese until there are no lumps. Then beat in sugar, egg yolk, and vanilla extract until combined.
- Line a muffin tin with paper muffin liners. Fill muffin tins with pumpkin batter ¾ the way up and then top each muffin with 1 tbsp of cream cheese mix. Use a toothpick to swirl the cream cheese topping into the muffin for a swirly look.
- Bake your muffins for 18-23 minutes. Check at 18 mins with a toothpick, if it comes out clean the muffin is ready.
- Let your muffins cool. Refrigerate and store in an airtight container in the fridge for up to 5 days. Enjoy your muffins chilled or at room temp.