High Protein Pumpkin Cream Cheese Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 145.7
  • Total Fat: 6.9 g
  • Cholesterol: 8.3 mg
  • Sodium: 215.8 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.6 g

View full nutritional breakdown of High Protein Pumpkin Cream Cheese Muffins calories by ingredient

Number of Servings: 24



    8 oz pkg -Philadelphia Cream Cheese 1/3 less fat
    3/4 cup Splenda
    1/4 cup Granulated Sugar


    2 cup Whole Wheat Flour
    1 cup White Flour
    1 serving EAS Lean 15 Protein Powder, Vanilla Cream 2 scoops (30 g)
    1 tsp Cinnamon, ground
    1 tsp Nutmeg, ground
    3/4 tsp Cloves, ground
    1 tsp plus 1 TBS Pumpkin Pie spice
    1 tsp Salt
    1 tsp Baking Soda
    1 cup Egg substitute (Egg Beaters)
    2 cups Splenda
    2 cups Pumpkin, canned
    3/4 cup Applesauce, unsweetened
    1/2 cup Canola Oil or Olive Oil


If making large muffins, bake for 30-35 minutes.


FILLING: Combine cream cheese and sugars in a medium bowl and mix until well blended and smooth. Refrigerate mixture while you prepare muffins to allow it to cool and thicken slightly.

MUFFINS: In a medium bowl, combine the flour, protein powder, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In a large bowl using an electric mixer on medium-low speed combine the eggs, sugar, pumpkin puree, unsweetened applesauce, and oil until blended. Turn mixer to low and add dry ingredients, mix just until blended. Preheat oven to 350 F and line or spray your muffin tins. Fill each muffin pan with just enough batter to cover the bottom of each well (1 TBS). Scoop a small amount of the cream cheese mixture into each muffin well and then top each with the remaining batter covering the cream cheese completely. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.

Serving Size:  24 regular sized muffins

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