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.
Servings 12
Calories 125kcal
Equipment
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
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!
Nutrition
Calories: 125kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Fiber: 0.3g