Pumpkin Cream Cheese Muffins

Soft, moist pumpkin muffins with a creamy cheesecake center—made sugar-free, protein-rich, and low in carbs while keeping the classic fall flavor.

Prep Time: 15 minutes
Cook Time: 22–25 minutes
Total Time: 40 minutes
Servings: 12 muffins

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Ingredients

Pumpkin Muffin Batter

• 1 cup (100 g) almond flour
• ½ cup (50 g) vanilla whey protein isolate
• 2 tbsp coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tsp pumpkin pie spice
• ½ tsp cinnamon
• ⅓ cup (65 g) monk fruit or erythritol sweetener
• 3 large eggs
• ¾ cup (180 g) pumpkin purée (not pumpkin pie filling)
• ½ cup (120 g) plain Greek yogurt
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract

High-Protein Cream Cheese Filling

• 6 oz (170 g) reduced-fat cream cheese, softened
• ½ cup (120 g) blended cottage cheese
• 1 scoop (30 g) vanilla whey protein isolate
• 3 tbsp powdered monk fruit sweetener
• 1 tsp vanilla extract
• Pinch of salt

Optional Topping

• 2 tbsp chopped pecans
• Sprinkle of cinnamon
• Sugar-free chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
2. In a bowl, whisk together:
   • Almond flour
   • Whey protein isolate
   • Coconut flour
   • Baking powder
   • Baking soda
   • Salt
   • Pumpkin spice
   • Cinnamon
3. In another bowl, mix:
   • Eggs
   • Pumpkin purée
   • Greek yogurt
   • Melted butter
   • Vanilla
   • Sweetener
4. Combine wet and dry ingredients. Mix until just combined.
5. Prepare the filling:
   • Blend cottage cheese until smooth.
   • Beat with cream cheese, protein powder, sweetener, vanilla, and salt until creamy.
6. Fill muffin cups halfway with pumpkin batter.
7. Add about 1 tablespoon of cream cheese filling to each muffin.
8. Cover with remaining batter until cups are about ¾ full.
9. Add pecans or chocolate chips if desired.
10. Bake for 22–25 minutes, until the muffin tops are firm and a toothpick inserted into the muffin portion comes out clean.
11. Cool for 10 minutes before removing from the pan.

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Approximate Nutrition (Per Muffin)

• Calories: 165
• Protein: 14 g
• Total Carbs: 6 g
• Fiber: 2 g
• Net Carbs: 4 g
• Fat: 10 g