Protein Packed Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

 

 

1 egg

100g egg whites

150g 0% plain greek yogurt

60ml milk

60g apple sauce

4g vanilla extract

200g canned pumpkin pie mix

100g all purpose flour

40g almond flour

30g flax seeds, ground

40g vanilla whey protein powder

40g date sugar

1.5 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

Dash salt

 

Cheesecake filling

100g low fat cream cheese

40g 0% greek yogurt

20g maple syrup

6g vanilla extract

 

Bake at 350° for 20 mins. 

Makes 12 muffins, for one muffin: 149 calories, 8.5g protein, 18g carbs, 4g fat, 2g fiber, 5.5g added sugar.

 

This is almost identical to my pumpkin loaf recipe.

You'll need 2 mixing bowls, a muffin tin, muffin tin liners, a whisk, measuring spoons, and a spatula. I always recommend using a kitchen scale (you'll need one for this since most everything is in grams).

Start by making the cheesecake filling, so it has time to set. Add light cream cheese, greek yogurt, vanilla extract, and maple syrup to a bowl. Using a whisk, mix the ingredients until smooth. Place in fridge while you get to work on the muffin batter.

Next up, add all the wet ingredients into a bowl; the egg, egg whites, yogurt, milk, vanilla extract, and apple sauce (pumpkin pie mix is added later). Whisk everything together until combined.

Add the dry ingredients to a second bowl; all purpose flour, almond flour, ground flax seeds, protein powder, baking powder, baking soda, date sugar (or your sweetener of choice), cinnamon, and salt. Again, whisk everything together until combined!

Add the wet ingredients to the dry, stir until the batter is lumpless, and add in the pumpkin pie mix. 

Carefully add the batter to each muffin liner within the muffin tin, followed by a dollop of the cheesecake mix in each. 

Once your oven is preheated to 350°, bake the muffins for 20 minutes. A toothpick should be able to be pulled clean from a muffin.

Let cool & enjoy!