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high-protein pumpkin muffins with cream cheese filling

These moist, protein-packed pumpkin muffins feature a creamy cheese filling and a crunchy pumpkin seed topping, perfect for a nutritious breakfast or snack.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 250 kcal

Ingredients
  

dry ingredients

  • 0.5 cup almond flour
  • 1.5 cups all-purpose flour
  • 1 tsp cinnamon
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

wet ingredients

  • 1 tsp vanilla extract
  • 0.75 cup maple syrup
  • 15 oz pumpkin puree
  • 0.5 cup greek yogurt
  • 2 large eggs

cream cheese filling

  • 8 oz cream cheese (softened)
  • 3 tbsp maple syrup
  • 2 tbsp all-purpose flour
  • 1 egg egg
  • 1.5 tsp vanilla extract
  • 0.25 tsp salt

topping

  • about 1/3 cup pepitas for topping

Instructions
 

  • Preheat oven to 350°F (175°C). Line a muffin tin with liners or spray well.
  • Mix dry ingredients in a large bowl. In a separate bowl, combine wet ingredients and pour into dry; mix until just combined.
  • Fill muffin tins almost to the top. Prepare cream cheese filling and pipe about 2 tbsp into each muffin center. Top with pumpkin seeds.
  • Bake for 20 minutes until golden. Cool for 5 minutes before transferring to a wire rack.

Notes

Ensure not to overmix the batter for fluffy muffins.
Keyword high protein, Pumpkin