Happy Halloween my friends! I hope your fall and holiday season is off to a beautiful start.
These Pumpkin Cheesecake Muffins are the perfect way to end the night of Trick-or-Treating in the colder weather. It is sweet, creamy, and easily warmed up to enjoy at the end of the evening. With this high protein, high fiber recipe, it is one that satisfies your craving without the guilt of those normally late night snacks.
Pumpkin Cheesecake Muffins
Fall flavor at its finest
Ingredients
Muffin
- 1 cup Pumpkin Puree
- ¾ cup Brown Truvia
- ½ cup Butter softened
- 2 eggs
- 1 tsp Vanilla Extract
- ½ cup Vanilla Protein Powder
- ½ cup Ground Flaxseed
- 1 cup Almond Flour
- ½ tsp Salt
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- dash Clove
Filling
- 1 cup Powdered Truvia
- 1 tsp Vanilla Extract
- 1 block Cream Cheese
Instructions
- In a medium bowl, mix together pumpkin, brown sugar, butter, eggs, and vanilla extract.
- On top of wet mixture, add protein powder, flaxseed, almond flour, salt, baking powder, and spices.
- Mix until well combined.
- Pour batter into muffin cups in a muffin tin
- In a separate bowl, mix together all filling ingredients and mix until smooth
- Spoon small amount of cream cheese filling into each batter filled muffin cup
- Bake at 350℉ for 30 minutes
- Let cool and enjoy!
Notes
I have also made this into a bread instead of muffins. If you want bread instead, change baking time to 50 minutes.
