Protein Cinnamon Roll Pumpkin Cheesecake Muffins
Breakfast
Single Serving
Kelton Maloy · ★★★★★
Protein Cinnamon Roll Pumpkin Cheesecake Muffins
PREP 0 min · COOK 0 min · SERVES 1
1 SERV
EASY
0 min
0 min
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
Method
1
Preheat oven to 350°F and line a muffin tin.
2
In a medium bowl, combine all pumpkin muffin base ingredients and mix until smooth and fully incorporated.
3
In a separate bowl, whisk together the cheesecake swirl ingredients until creamy.
4
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.
5
If using, sprinkle the cinnamon sugar topping evenly over the muffins.
6
Bake for 16 to 18 minutes, or until the muffins are set and a toothpick inserted comes out mostly clean.
7
Allow to cool before serving.
Macros
320
Calories
18g
Protein
10g
Fat
38g
Carbs
Per serving · approximate values