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Healthy Pumpkin Cheesecake Muffins (Easy + High Protein Fall Treat)

These Healthy Pumpkin Cheesecake Muffins are high in protein and low in calories, making them the ultimate cozy treat. Made with real pumpkin purée, warm spices, and creamy Greek yogurt instead of oil, they’re moist, fluffy, and packed with fall flavor. Each muffin has around 10g of protein and a rich cheesecake center that melts in your mouth. The best part? They taste just like a pumpkin cream cheese muffin from Starbucks- but in a healthy, high-protein form you can enjoy anytime!
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 8 Muffins
Course: Dessert
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Muffin
  • 200 g pumpkin puree
  • 100 g yogurt room temp, vanilla or plain
  • 1 egg room temp
  • 80-100 ml high protein light milk + dash of lemon juice to make buttermilk (can use normal milk or plant-based option)
  • 1 tsp vanilla
  • 100 g granulated sweetener A zero calorie sweetener was used in this recipe (see notes) or you can use normal sugar/brown sugar/monkfruit OR a mix of both sweeteners
  • 150 g all purpose flour
  • 60 g vanilla protein powder *see notes, can sub for flour just add less liquid
  • 2-3 tsp cinnamon or pumpkin spice
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Cheesecake Swirl
  • 80 g light cream cheese
  • 2-3 tbsp monkfruit icing sugar sub for normal icing sugar
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla

Method
 

  1. In a mixing bowl, combine the egg, pumpkin puree, yogurt, granulated sweetener, cinnamon, vanilla extract and milk. Mix until the ingredients are well combined and the mixture has a creamy texture.
  2. Sift in the flour, protein powder, baking powder, baking soda, and a dash of salt. Fold the mixture until just incorporated.
  3. OPTIONAL: Rest and Develop Flavor and texture: For optimal flavor development and texture, cover the muffin batter and refrigerate for a minimum of 30 minutes. This step, while optional, allows the ingredients to harmonize and enhances the taste profile of the muffins.
  4. Mix the cream cheese mixture until smooth and no clumps remain.
  5. Preheat your oven to 220°C (428°F). While the oven heats up, prepare 8 muffin liners in a muffin tin.
  6. Distribute the muffin batter evenly among the prepared liners, making sure to scoop the cheesecake layer in the middle and swirl on top. For optimal results add 8 muffins liners to 2x 6 muffin tin trays, filling up the ones without liners with water. (4 muffins per tray).
  7. Bake the muffins at 220c for approximately 5 minutes, then drop the temperature to 180c and bake for a further 20-25 minutes or until a toothpick inserted into the center emerges clean.
  8. Once baked, allow the muffins to cool in the tin for 10-15 minutes, then transfer the muffins to a wire rack for further cooling.

Nutrition

Calories: 150kcalCarbohydrates: 18gProtein: 10gFat: 4g

Notes

*This recipe uses a zero calorie granulated sweetener Natvia that has a 1:1 substitution to white sugar. Please make sure if you are going to use a sugar substitute that it has the same substitution. If the sweetness is more concentrated, please use less of the sweetener.
*Protein used: Vanilla Buttercream from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)- If using whey protein, add less milk!
If subbing protein for flour, use less milk.
Monkfruit Icing Sugar Used: Lakanto

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