Pumpkin Cream Cheese Protein Muffins

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Servings 9 Muffins

Ingredients

• 1 2/3 cups (175g) Flourish Pumpkin Spice Protein Pancake Mix
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground allspice
• 3/4 cup (175g) greek yogurt
• 3/4 cup (170g) pumpkin puree
• 1 large egg
• 1/4 cup (45g) coconut oil, melted and cooled
• 1/4 cup (60ml) light maple syrup
• 1 tbsp (15ml) vanilla extract

Cream Cheese Filling

• 4oz (120g) light cream cheese
• 1/2 cup granulated sweetener of choice (we use monk fruit)
• 1 tsp vanilla extract
• 2 tsp Flourish Pumpkin Spice Protein Pancake Mix

Topping *optional

• 1 tbsp pumpkin seeds, crushed

Instructions

1. Preheat oven to 350°F and line a muffin pan with parchment paper cups.

2. In a large mixing bowl, whisk together all the wet ingredients - greek yogurt, pumpkin puree, egg, coconut oil, maple syrup, and vanilla extract until completely smooth.

3. To the same bowl, add all the dry ingredients - Flourish Pumpkin Spice Protein Pancake Mix, baking soda, baking powder, and all spice.

4. Transfer to prepared muffin pan, filling about 3/4 full.

5. Cream Cheese Filling: Beat together cream cheese, sweetener, vanilla extract, and Flourish using a hand mixer for about 2 minutes or until it's smooth. Don't beat too much or else it will be too airy and deflate.

6. Transfer the cream cheese filling to a piping bag with a tip.

7. Insert the tip into the center of each muffin and fill it to the top with the filling. Repeat with the rest.

8. Sprinkle pumpkin seeds around the corners of the muffin.

9. Bake for 20-25 minutes. A toothpick inserted into the center should come out dry.

10. Cool for 10 minutes, then remove from the pan. Transfer to a wire rack to cool completely.