Protein Cinnamon Roll Pumpkin Cheesecake Muffins

Yield
6 muffins

Prep Time
10 minutes

Cook Time
16 to 18 minutes

Ingredients

Pumpkin Muffin Base
1 cup oat flour
1 scoop vanilla protein powder
1 tsp cinnamon
1 tsp baking powder
1/3 cup Greek yogurt
1/4 cup unsweetened almond milk
1/3 cup pumpkin purée
1 tbsp maple syrup
1 tsp vanilla extract

Cheesecake Swirl
1/3 cup light cream cheese softened
2 tbsp Greek yogurt
1 tbsp maple syrup
Dash of cinnamon

Optional Cinnamon Sugar Topping
1 tbsp coconut sugar
1/2 tsp cinnamon

Instructions

Preheat oven to 350°F and line a muffin tin.

In a medium bowl, combine all pumpkin muffin base ingredients and mix until smooth and fully incorporated.

In a separate bowl, whisk together the cheesecake swirl ingredients until creamy.

Fill each muffin cavity about two thirds full with the pumpkin batter. Spoon a small amount of the cheesecake mixture on top of each muffin and gently swirl with a toothpick.

If using, sprinkle the cinnamon sugar topping evenly over the muffins.

Bake for 16 to 18 minutes, or until the muffins are set and a toothpick inserted comes out mostly clean.

Allow to cool before serving.