Protein Cinnamon Roll Pumpkin Cheesecake Muffins
Servings 1
Ingredients
- Pumpkin Muffin Base1 cup oat flour1 scoop vanilla protein powder1 tsp cinnamon1 tsp baking powder1/3 cup Greek yogurt1/4 cup unsweetened almond milk1/3 cup pumpkin purée1 tbsp maple syrup1 tsp vanilla extract
- Cheesecake Swirl1/3 cup light cream cheese softened2 tbsp Greek yogurt1 tbsp maple syrupDash of cinnamon
- Optional Cinnamon Sugar Topping1 tbsp coconut sugar1/2 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.
- Protein Cinnamon Roll Pumpkin Cheesecake Muffins
