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high-protein pumpkin muffins with cream cheese filling

Delight in these moist, protein-packed pumpkin muffins filled with creamy cheese, perfect for a nutritious snack or breakfast.
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

  • 1/2 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
  • 3/4 cup maple syrup
  • 15 oz pumpkin puree
  • 1/2 cup greek yogurt
  • 2 eggs large eggs

filling ingredients

  • 8 oz cream cheese softened
  • 3 tbsp maple syrup
  • 2 tbsp all-purpose flour
  • 1 egg egg
  • 1.5 tsp vanilla extract
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 350°F (175°C). Line muffin tin with liners or spray.
  • 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 into centers of muffins. Top with pepitas.
  • Bake for 20 minutes until golden. Cool for 5 minutes, then cool completely on a wire rack.

Notes

For best results, use fresh pumpkin puree and softened cream cheese.
Keyword high protein, Pumpkin