high-protein pumpkin muffins with cream cheese filling
Serves 12
0 mins total
Easy and quick to make, these high-protein pumpkin muffins are a healthier version of the infamous Starbucks muffins. They are filled with a cream cheese center and topped with crunchy and nutty pepitas. They have more fiber and half the sugar of their store-bought counterparts.
Filling
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Preheat the oven to 350 degrees. Line a muffin tin with any muffin liner you prefer. It’s nice to have bakery-style (high sides) liners, but it's not necessary. If using paper liners, spray them well with non-stick spray, or use silicone muffin tins or foil liners.
Combine 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, and 1 tsp salt in a large bowl.
In a separate bowl, mix together the 1 tsp vanilla extract, 3/4 cup maple syrup, 15 oz pumpkin puree, 1/2 cup greek yogurt, and 2 eggs. Pour this into the dry ingredients and mix until a thick batter forms. No need to overmix – just until everything is incorporated.
Fill the muffin tins almost to the top with batter. These are meant to be bakery style muffins with a nice rise and you should have enough batter for 12 muffins.
Next, make the filling. Use a hand mixer to beat together the 8 oz cream cheese, 3 tbsp maple syrup, 2 tbsp all-purpose flour, 1 egg, 1.5 tsp vanilla extract, and 1/4 tsp salt in a bowl.
Transfer this to a piping bag or to a ziplock bag and cut the tip off. Squeeze about 2 tablespoons of filling into the center of each muffin by pushing the tip down into the batter.
The batter will rise up around the filling – that’s perfect! Just keep piping until you’ve used all the cream cheese filling! Top with pumpkin seeds around the edge before baking.
Bake the muffins for 20 minutes at 350 degrees or until golden brown. Remove from the oven and let cool for 5 minutes before letting them cool completely on a wire rack.
