Protein Pumpkin Muffins

These muffins are the perfect fall treat with a healthy twist! Whether you're enjoying them as a post-workout snack or a cozy autumn breakfast, they’re:

• High-Protein thanks to Smash Melon protein powder and Greek yogurt.
• Fall Flavor-Packed with pumpkin pie spice, cinnamon, and creamy pumpkin filling.
• Satisfying and Guilt-Free—low-sugar and packed with nutrient-dense ingredients like canned pumpkin and Greek yogurt.
• Moist and Delicious with a creamy center surprise!
• Customizable—add chocolate chips or your favorite mix-ins!

Ingredients

Flour Mixture:

• 1.5 cups Flour – use all-purpose or swap for a gluten-free blend if needed.
• 1 scoop Smash Melon Protein Powder – adds a boost of protein and nutrients!
• 1 tbsp Cinnamon – for that warm, spiced flavor.
• 1 tbsp Pumpkin Pie Spice – a must for fall! Feel free to adjust the amount to taste.
• 1.5 tsp Baking Powder – helps the muffins rise perfectly.
• 1/2 tsp Baking Soda – for added lift.
• 1/2 tsp Salt – balances the sweetness and enhances flavors.

Filling:

• 90g Whipped Cream Cheese – adds creaminess without too much heaviness.
• 90g Plain Nonfat Greek Yogurt – for tang and extra protein.
• 1/2 tsp Liquid Stevia or 2 tbsp Truvia – use your preferred sweetener.
• 1/4 tsp Vanilla Extract – for a subtle flavor boost.

Wet Ingredients:

• 2 Eggs – for structure and richness.
• 1 tbsp Butter (melted and cooled slightly) – adds a rich, buttery flavor.
• 1 1/2 tsp Vanilla – because vanilla makes everything better.
• 1 1/2 tsp Liquid Stevia – for sweetness without the sugar.
• 1/4 cup Greek Yogurt – adds moisture and protein.
• 1 cup Canned Pumpkin – the star of the show! Rich in fiber and vitamins.
• 1/4 cup Milk – helps to create a smooth batter. You can use any dairy or dairy-free milk.

Optional:

• Semisweet Chocolate Chips – add them in if you're feeling indulgent!
• Cinnamon Roll Drizzle from Trader Joe’s – for an extra-special finish on top.

Equipment Needed

• Mixing Bowls – for the dry and wet ingredients.
• Whisk – to combine everything.
• Muffin Tin – greased or lined with muffin liners.
• Piping Bag or Plastic Sandwich Bag – for filling the muffins with the cream cheese mixture.
• Spatula – for folding and mixing ingredients.

Instructions

1. Preheat your oven to 350°F (175°C) and grease or line your muffin tin.
2. In a large bowl, whisk together the flour, Smash Melon protein powder, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
3. In another bowl, mix together the eggs, melted butter, vanilla, and liquid stevia. Stir in Greek yogurt and canned pumpkin.
4. Slowly alternate adding the dry flour mixture and milk to the wet ingredients. Beat until the batter is smooth.
5. If desired, fold in semisweet chocolate chips.
6. Fill the greased muffin tin about halfway with batter.
7. Using a piping bag (or a plastic sandwich bag with a corner snipped), squeeze the cream cheese filling into the center of each muffin.
8. Bake at 350°F for 17-20 minutes, or until a toothpick inserted in the muffins (away from the filling) comes out clean.
9. Let cool and, if you like, top with cinnamon roll drizzle from Trader Joe’s. Enjoy your protein-packed pumpkin treat!

Storage

Store these muffins in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 2 months—just thaw in the fridge or microwave for a quick snack or breakfast!

FAQ

1. Can I make these gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free baking blend.

2. What can I use instead of liquid stevia?
You can use your preferred sweetener—try maple syrup, honey, or any low-calorie alternative like monk fruit.

3. Can I leave out the filling?
Sure! The muffins will still be delicious without the cream cheese center, but it does add a lovely texture.

4. How do I know when the muffins are done?
Insert a toothpick into the side of the muffin (away from the filling). If it comes out clean, they’re ready to come out of the oven.