Why I Love This Recipe

These High Protein Pumpkin Cream Cheese Muffins are everything I want in a fall breakfast. They’re soft, perfectly spiced, and taste like something you’d pick up from a bakery, but they have enough protein to keep you full. Pumpkin purée, Greek yogurt, and Fairlife milk create an incredibly moist, tender muffin without feeling heavy. My favorite finishing touch is the lightened-up cream cheese frosting. It’s creamy, tangy, and just sweet enough to make every bite feel like a treat. I love making a batch at the beginning of the week because they’re just as good for breakfast as they are for an afternoon snack.

Enjoying The Leftovers

These muffins stay soft for days, making them perfect for meal prep. Enjoy one for breakfast, pack one as an afternoon snack, or warm one up after dinner when you’re craving something sweet. They pair especially well with a cup of coffee or tea.

Storing

Store the frosted muffins in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze them, freeze the muffins without the frosting for up to 2 months, then frost them after thawing.

Reheating

Serve chilled for a cheesecake-like frosting, or let the muffins sit at room temperature for 15 to 20 minutes before serving if you prefer a softer texture. Add a sprinkle of cinnamon on top for an extra cozy finish.

Pumpkin muffins with frosting sitting on top of a cutting board. One muffin is being held up to the camera.
No ratings yet

High Protein Pumpkin Cream Cheese Muffins

These High Protein Pumpkin Cream Cheese Muffins are made with pumpkin purée, Greek yogurt, and Fairlife milk for a soft, moist muffin that's packed with protein. Topped with a lighter cream cheese frosting, they're the perfect fall breakfast, snack, or meal prep treat.
Print Pin Watch Video
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 12

Ingredients

  • 1 box of pumpkin muffin mix
  • 1/2 cup pumpkin purée not pumpkin pie filling
  • ½ cup plain nonfat Greek yogurt
  • ¼ cup of melted butter
  • 2 large eggs
  • ¼ cup Fairlife milk
  • 1½ tsp vanilla extract
For the cream cheese frosting
  • 8 oz light cream cheese, softened
  • 1 cup Greek yogurt
  • ¼ cup maple syrup to taste
  • 1 tsp vanilla extract
  • Generous pinch of salt
US – M

Instructions

  • Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease well.
  • In a large bowl, whisk together the pumpkin, Greek yogurt, melted butter, eggs, milk, and vanilla until smooth and creamy.
  • Add in the dry ingredients from the pumpkin muffin mix and gently fold with a spatula until just combined. Don’t overmix or they’ll get dense!
  • Spoon the batter into each muffin cup, filling them about ⅔ of the way full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • While the muffins cool, make the frosting by adding all frosting ingredients to a bowl.
  • Using a hand mixer or stand mixer, whip for a few minutes until light and fluffy. (It’s not a super sweet frosting, so add more sugar if you like it sweeter!)
  • Once the muffins are fully cooled, spread or pipe a layer of frosting on top and enjoy!

Equipment

muffin pan
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 125kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Fiber: 0.3g