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Cream Cheese Stuffed Pumpkin Spice Protein Muffins







SERVING SIZE: 1 muffin

YIELDS: 6 muffins

Measurement Style:


– 70 light butter (Country Crock brand recommended)
– 110g canned pumpkin puree
– 55g vanilla whey
– 1/4 tsp baking powder
– 1 egg
– Stevia/Splenda to taste (I used 1 tbsp)
– 1/2 tbsp cinnamon
– 1 tsp pumpkin pie spice
– 44g coconut flour
– 14g mini chocolate chips
– 30g greek cream cheese (or low fat cream cheese)

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.


  1. Preheat oven to 350 degrees.
  2. Melt butter in large bowl until mostly melted (but not too hot).
  3. Add all other ingredients except for cream cheese and chocolate chips.
  4. Mix until smooth, then add a little water until thick muffin batter consistency is reached.
  5. Add chocolate chips to batter.
  6. Place batter into muffin tin (makes 6). I highly recommend using muffin foils to keep the edges from getting too crispy.
  7. With a knife, hollow out a little bit of the batter in the center of each muffin, then add 5g of cream cheese in the center of each muffin.
  8. Add a light sprinkle of stevia/cinnamon to the top of each muffin (optional).
  9. Bake for 20-25 minutes until you can stick a toothpick in and it comes out clean. Enjoy!