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Cream Cheese Filled Pumpkin Protein Muffins

Cream Cheese Pumpkin Protein Muffins 2

Summer is coming to an end, and pumpkin season is upon us, so brace yourself for a dose of pumpkiny goodness in the coming months! They’re packed with vitamin A, carotene, and other vital antioxidants, so chow down folks :) This cream cheese filled pumpkin protein muffins recipe is a throwback to a recipe I made years ago, before I started my protein baking journey. I have to say, the protein muffin recipe is as good as the original!

Soft and moist, with a decadent cream cheese centre, it’s like carrot cake and pumpkin pie had delicious protein packed muffin baby! A coworker who I had tried one, was like “these should be in Starbucks!” which is funny because the original recipe I made was a Starbucks copycat. So who knows, if this protein baking thing really catches on, maybe we’ll be seeing some Protein Buff recipes among the “regular” treats at your favorite spots :)

As always, this recipe is high protein and sugar free, and in my quest to explore baking for dietary restrictions, this pumpkin protein muffin recipe is also gluten free! Trust me, you can’t even tell :)

Recipe type: Dessert
Diet: High Protein
Prep time: 
Cook time: 
Total time: 
Serves: 12
This pumpkin protein muffins recipe is soft and moist, with a cream cheese surprise in the centre. Oo la la!
Cream Cheese Centre
  • 250 g light cream cheese
  • 2 packets (2.2 g) stevia powder (I use NOW Foods Stevia Balance)
  • 1 pinch of vanilla bean powder (or a drizzle of vanilla extract)
  • 2 Tbsp unflavored whey protein
Pumkin Protein Muffins
  • 2 eggs
  • 1 cup unsweetened pumpkin
  • ½ cup organic soy milk (or milk of your choice)
  • 6 Tbsp organic coconut oil
  • ⅔ cup all purpose gluten free flour (I used Bob's Red Mill)
  • ⅔ cup unflavored whey protein
  • ⅔ cup erythritol
  • 6 packets (6.6 g) stevia powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ⅛ tsp ground clove
  • 12 pecans
  1. Mix the cream cheese, stevia, whey protein, and vanilla in a bowl.
  2. Scoop cream cheese mix into a ziplock baggie, form it into a log shape and throw it into the freezer. This will help the cream cheese stay together, and make it easier to push into the centres of your muffin batter later on.
  3. Preheat the oven to 350 Fahrenheit.
  4. Place 12 baking cups into muffin tin. Optional: spray lightly with olive oil spray to help prevent sticking.
  5. In a large mixing bowl, beat the eggs, mix in the pumpkin and milk.
  6. In a separate bowl, mix all the dry ingredients.
  7. Mix the dry ingredients into the pumpkin mix.
  8. Mix in the coconut oil (melt it first in the microwave if it's in it's solid form).
  9. Pour batter evenly into 12 baking cups.
  10. Cut or scoop even equal amounts of cream cheese mix, and place in the middle of each muffin, pushing it down until submerged in batter.
  11. Place a pecan on top of each muffin.
  12. Bake for 20 minutes, just until a toothpick comes out clean.
  13. Let them cool, and enjoy! Store them in the fridge to avoid spoiling, but they taste best room temperature or slightly warm, so heat them up a bit before eating.
Serving size: 1 pumpkin protein muffin Calories: 194 Fat: 13.4 g Carbohydrates: 10 g Sugar: 3.1 g Sodium: 274 mg Fiber: 1.8 g Protein: 9.3 g

Cream Cheese Pumpkin Protein Muffins Nutritional Info

Happy Protein Baking Signature

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