Pumpkin Cream Cheese-Stuffed Muffins
Mia Carson cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Jenny on SeeMeCook
Soft pumpkin protein muffins filled with a lightly sweetened reduced-fat cream cheese center. The muffins are spiced with cinnamon and pumpkin pie spice and bake in about 20 minutes.
- Time
- 35 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Muffins
- 70 g
- 30 g
- 65 g
- 4 g
- 2 g
- 185 g
- 120 g
- 50 g
- 5 g
Cream Cheese Filling
- 80 g
- 50 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 665 g before cooking, which is about 85 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Grease an 8-cup muffin tray or line it with paper liners.
Add the oat flour, protein powder, sweetener, baking powder, cinnamon, pumpkin pie spice, and a pinch of salt to a mixing bowl. Stir to distribute the dry ingredients evenly.
Add the pumpkin purée, nonfat Greek yogurt, egg, and vanilla extract to the dry ingredients. Mix until a smooth, evenly combined batter forms; do not leave dry pockets of flour.
Divide the muffin batter among the 8 prepared muffin cups.
In a separate bowl, combine the reduced-fat cream cheese, monk fruit sweetener, vanilla extract, and a pinch of salt. Stir until smooth and creamy.
Transfer the cream cheese mixture to a plastic bag and snip off one corner to make a piping bag.
Pipe approximately 1 tablespoon of filling into the center of each muffin, starting in the center and moving the tip upward toward the top. Avoid overfilling the cups.
Gently tap the muffin tray on the counter to release air bubbles and settle the batter and filling.
Bake at 350°F (180 °C) (175°C (350 °F)) for 15–20 minutes, until the muffins are set and a toothpick inserted into the muffin portion comes out without wet batter. Cool briefly before serving.
Notes
The source states that the recipe makes 8 muffins and provides an estimate of 105 calories and 7 g protein per muffin. Baking time may vary; begin checking at 15 minutes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 98
- Protein
- 8 g
- Carbs
- 11 g
- Fat
- 3 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
