Pumpkin Cream Cheese Muffins

Need a quick way to satisfy your pumpkin craving? A healthy alternative to Halloween sweets, these mini muffins are sure to scare off that sweet tooth!

Prep: 20 min

Cook: 15 min

20 servings

Ingredients:

Muffins

• 1/2 cup vanilla whey protein powder
• 1/2 cup almond flour
• 1/4 cup zero-calorie sweetener
• 2 Tbsp pumpkin-pie spice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup pumpkin purée
• 1/4 cup unsweetened applesauce
• 1 egg
• 1 egg white
• 1/2 tsp vanilla extract
• Nonstick cooking spray

Frosting

• 2 scoops vanilla whey protein powder
• 8 oz. reduced-fat cream cheese, softened
• 6 Tbsp reduced-fat sour cream
• 1/2 cup zero-calorie sweetener
• 2 tsp vanilla extract

Topping

• 20 pumpkin seeds

Instructions:

Muffins

1. Preheat oven to 350°F.
2. In a medium bowl, mix whey protein powder, almond flour, sweetener, pumpkin-pie spice, baking soda, baking powder, cinnamon, and salt.
3. In a second medium bowl, mix pumpkin purée, applesauce, egg, egg white, and vanilla extract.
4. Add dry ingredients to wet ingredients, and whisk until completely combined.

Frosting

1. In a medium bowl, add whey protein powder, cream cheese, sour cream, sweetener, and vanilla extract.
2. With a hand-mixer, mix on medium speed until thick and fluffy.

Assembly

1. Line a mini muffin tray with 20 parchment liners. Lightly spray with cooking spray.
2. Fill liners with batter 3⁄ 4 full.
3. In a sealable plastic bag, add frosting, and cut corner for piping.
4. Insert tip of piping bag halfway into center of each muffin and pipe cream cheese filling until it reaches the top of muffin.
5. Place muffin tray in oven and bake for 12 to 15 minutes, or until an inserted toothpick comes out clean. Remove from oven and cool muffins for 15 minutes.
6. Once muffins have cooled, pipe remaining frosting on top. Finish with one pumpkin seed, and serve.

Recipe and photo courtesy: questnutrition.com