High Protein Pumpkin Cream Cheese Muffins
Overview
Prep Time: 10 min • Cook Time: 20 min
Total Time: 30 min
Makes 12 muffins
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what you’ll need:
1 box of pumpkin muffin mix
1/2 cup pumpkin purée (not pumpkin pie filling)
½ cup plain nonfat Greek yogurt
¼ cup of melted butter
2 large eggs
¼ cup Fairlife milk
1½ tsp vanilla extract
For the cream cheese frosting:
8 oz light cream cheese, softened
1 cup Greek yogurt
¼ cup maple syrup to taste
1 tsp vanilla extract
generous pinch of salt
Instructions:
Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the pumpkin, Greek yogurt, melted butter, eggs, milk, and vanilla until smooth and creamy.
Add in the dry ingredients from the pumpkin muffin mix and gently fold with a spatula until just combined. Don’t overmix or they’ll get dense!
Spoon the batter into each muffin cup, filling them about ⅔ of the way full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
While the muffins cool, make the frosting by adding all frosting ingredients to a bowl.
Using a hand mixer or stand mixer, whip for a few minutes until light and fluffy. (It’s not a super sweet frosting, so add more sugar if you like it sweeter!)
Once the muffins are fully cooled, spread or pipe a layer of frosting on top and enjoy!
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