high-protein pumpkin muffins
Serves 120 mins prep0 mins cook
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.
0 servings
What you need
Instructions
0 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. 1 Combine [wprm-ingredient text="1/2 cup almond flour" uid="17"], [wprm-ingredient text="1.5 cups all-purpose flour" uid="19"], [wprm-ingredient text="1 tsp cinnamon" uid="18"], [wprm-ingredient text="1 tbsp pumpkin pie spice" uid="20"], [wprm-ingredient text="1 tsp baking powder" uid="21"], [wprm-ingredient text="1 tsp baking soda" uid="22"], and [wprm-ingredient text="1 tsp salt" uid="23"] in a large bowl. 2 In a separate bowl, mix together the [wprm-ingredient text="1 tsp vanilla extract" uid="24"], [wprm-ingredient text="3/4 cup maple syrup" uid="25"], [wprm-ingredient text="15 oz pumpkin puree" uid="26"], [wprm-ingredient text="1/2 cup greek yogurt" uid="27"], and [wprm-ingredient text="2 eggs" uid="28"]. Pour this into the dry ingredients and mix until a thick batter forms. No need to overmix – just until everything is incorporated. 3 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. 4 Next, make the filling. Use a hand mixer to beat together the [wprm-ingredient text="8 oz cream cheese" uid="11"], [wprm-ingredient text="3 tbsp maple syrup" uid="12"], [wprm-ingredient text="2 tbsp all-purpose flour" uid="13"], [wprm-ingredient text="1 egg" uid="14"], [wprm-ingredient text="1.5 tsp vanilla extract" uid="15"], and [wprm-ingredient text="1/4 tsp salt" uid="16"] in a bowl. 6 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! 5 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.View original recipe