Pumpkin Cream Cheese Protein Muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 511.3
- Total Fat: 21.2 g
- Cholesterol: 71.5 mg
- Sodium: 466.8 mg
- Total Carbs: 73.2 g
- Dietary Fiber: 3.4 g
- Protein: 13.1 g
View full nutritional breakdown of Pumpkin Cream Cheese Protein Muffins calories by ingredient
Introduction
Cafe-sized pumpkin spice muffins with extra protein - Adapted from https://thenovicechefblog.com/2015/11/pumpkin-cream-cheese-swirl-muffins/ Cafe-sized pumpkin spice muffins with extra protein - Adapted from https://thenovicechefblog.com/2015/11/pump
kin-cream-cheese-swirl-muffins/
Number of Servings: 16
Ingredients
-
Pumpkin Muffin Mix:
30oz can (3.75 cup )Libby's 100% pure canned pumpkin
4 large Eggs
3.5 cup Flour, white
3 serving Optimum Nutrition 100% Whey Protein - Vanilla
2 tsp Baking Soda
1 cup, packed Brown Sugar
2 cup Granulated Sugar
1 tsp Salt
.5 tsp Cloves, ground
2 tsp Ginger, ground
4 tsp Cinnamon, ground
1 tbsp Vanilla Extract
16 tbsp Extra Light Olive Oil
Cream Cheese Mix:
16 oz Cheese--Philadelphia Cream Cheese 1/3 less fat
.25 cup Granulated Sugar
1 serving Optimum Nutrition 100% Whey Protein - Vanilla
A splash of Vanilla Extract
Directions
Preheat oven to 375°F. Place paper baking cups into muffin pan.
(For XL pan, I use squares of parchment paper.) Set aside.
In a medium bowl, whisk flour, 3 scoops protein powder, cloves, ginger, cinnamon, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar.
Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, 1 scoop protein powder and splash of vanilla extract and beat until well combined.
Top each muffin with about 1 oz of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.
Bake muffins for 30-35 minutes (for XL muffins, 18-20 for regular size), or until a toothpick inserted in the center comes out clean.
Serving Size: 16 - 6oz (extra large) muffins
Number of Servings: 16
Recipe submitted by SparkPeople user LIMITEDGRACE.
(For XL pan, I use squares of parchment paper.) Set aside.
In a medium bowl, whisk flour, 3 scoops protein powder, cloves, ginger, cinnamon, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar.
Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, 1 scoop protein powder and splash of vanilla extract and beat until well combined.
Top each muffin with about 1 oz of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.
Bake muffins for 30-35 minutes (for XL muffins, 18-20 for regular size), or until a toothpick inserted in the center comes out clean.
Serving Size: 16 - 6oz (extra large) muffins
Number of Servings: 16
Recipe submitted by SparkPeople user LIMITEDGRACE.