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Cozy Pumpkin Protein Muffins Recipe with Hidden Cream Cheese Center Easy and Healthy

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These Cozy Pumpkin Protein Muffins feature a moist pumpkin spice batter with a luscious hidden cream cheese center, perfect for a comforting and protein-packed breakfast or snack.

Ingredients

Scale
  • 1 ½ cups (180g) whole wheat flour
  • ½ cup (60g) vanilla or unflavored whey protein powder (or plant-based alternative)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ¼ teaspoon salt
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) maple syrup or honey
  • 2 large eggs, room temperature
  • ¼ cup (60ml) unsweetened almond milk (or any milk you prefer)
  • ¼ cup (60g) melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Cream Cheese Filling: In a small bowl, beat together 4 ounces softened cream cheese, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until smooth and creamy. Chill in the fridge.
  2. Preheat oven to 350°F (175°C). Line muffin tin with parchment paper liners or spray with non-stick spray.
  3. Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Combine Wet Ingredients: In another bowl, mix pumpkin puree, maple syrup, eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
  5. Fold Wet into Dry: Pour wet ingredients into dry and gently fold with a spatula until just combined. Avoid overmixing.
  6. Assemble Muffins: Spoon a tablespoon of batter into each muffin cup, add about a teaspoon of cream cheese filling in the center, then top with another tablespoon of batter to cover the cream cheese.
  7. Bake for 20-25 minutes until a toothpick inserted (avoiding cream cheese center) comes out clean and tops are golden.
  8. Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Avoid overmixing batter to keep muffins tender. Rotate pan halfway through baking if muffins bake unevenly. For gluten-free, substitute whole wheat flour with almond flour. Use mild-flavored protein powder to not overpower spices.

Nutrition

Keywords: pumpkin muffins, protein muffins, cream cheese center, healthy muffins, fall recipes, pumpkin spice, easy muffins, breakfast muffins

Find it online: https://lirafood.com/cozy-pumpkin-protein-muffins-recipe-with-hidden-cream-cheese-center-easy-and-healthy/