Go Back

Pumpkin Cheesecake Muffins

Lyndsay Jammaron
Fall flavor at its finest
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Whole Family
Servings 24 muffins

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.
Keyword Easy, Gluten Free, Protein-Packed