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Pumpkin Cream Cheese Muffins
- 2 scoops Sinful Cinnamon protein powder
- ½ C Old fashioned oats
- ½ TBSP Baking powder
- 1 tsp Pumpkin Pie Spice
- 1 C Pumpkin puree
- 2 whole eggs
- ½ TBSP pure vanilla
CREAM CHEESE FILLING
- 2 oz light cream cheese, softened
- 1 TBSP confectioners sugar substitute
- 1 TBSP Angel Food Cake protein powder
- Splash of milk
Mix dry ingredients together in a medium size mixing bowl until well combined. In a separate bowl, combine wet ingredients. Add wet to dry and mix just until all ingredients are moistened and blended.
Scoop batter into four (4) wells of a prepared jumbo muffin pan.
Next prepare your cream cheese filling. Add cream cheese, protein powder and confectioners sugar substitute to a small bowl and combine. Add a small amount of milk to reach a frosting-like consistency and spoon a dollop of the mixture into the center of each muffin.
Bake at 350 degrees for 15 minutes. Do not over bake. Enjoy warm or allow to cool fully and the centers to set. Wrap in foil and store in the fridge for up to 4 days.
MACROS include the cream cheese filling: Calories 187, Protein: 18g, Carbs: 17g ( Fiber: 3g), Fat: 6g