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+ servings

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
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