Now that Halloween is in the rear view mirror, we can really focus on Thanksgiving š Ā That’s particularly awesome for me because I love Thanksgiving. Ā It doesn’t come with the same expectations as Christmas…it’s all about the food, friends, family, and football. Ā I decided to start this month of thanks off right with these Pumpkin Protein Oatmeal Muffins with Cream Cheese Icing. Ā 
In the spirit of food celebrations, I decided to add a fun little ingredient to these muffins. Ā And no, it’s not the protein, although that is also awesome. Ā I browned up some butter and used it in both the muffins and the cream cheese icing! Ā I love the nutty flavor that browned butter lends to just about any kind of recipe, but especially in sweets. Ā It makes these muffins extra addicting.
The inside of the muffins are nice and moist thanks to the combo of pumpkin and applesauce. Ā Now, excuse me while I go lick the icing out of my mixing bowl…
Pumpkin Protein Oatmeal Muffins with Cream Cheese Icing
Ingredients
- 1 cup whole wheat flour (120 grams)
- 3/4 cup rolled oats (75 grams)
- 3/4 cup Cellucor Cinnamon Swirl Whey Protein (99 grams)
- 1/4 cup coconut sugar or brown sugar (39 grams)
- 1 1/4 tsp baking powder (6 grams)
- 1 tsp pumpkin pie spice (5 grams)
- 3/4 tsp baking soda (3.6 grams)
- 1/4 tsp salt (1.4 grams)
- Pinch of cardamom
- 1 cup pureed pumpkin (244 grams)
- 1 cup unsweetened vanilla almond milk
- 1/3 cup unsweetened applesauce (90 grams)
- 2 egg whites
- 2 tbsp browned butter (1 oz)
- 1 tsp vanilla extract
Cream Cheese Icing
- 1/4 cup Swerve Confectioner's Sugar (28 grams)
- 1/4 cup 1/3 Less Fat Philadelphia Cream Cheese (2 oz)
- 1 tbsp browned butter (1/2 oz)
- 1 tbsp unsweetened vanilla almond milk (1/2 oz)
- 1/4 tsp vanilla extract
Instructions
Pre-heat oven to 350 degrees. Line a muffin tin with non-stick baking cups.
Brown the butter by adding butter to a very small pan over medium heat. Melt butter and allow it to come to a boil. The butter will get frothy, then the froth will begin to subside (after about 5-7 minutes). At that point, keep a close eye on the butter and watch for brown flecks to begin to appear in the butter. After the flecks appear, wait a minute or two longer for the liquid to develop a brown color and nutty aroma. Remove to a small dish to cool, leaving most of the brown flecks in the pan (you can strain it if desired). Set aside.
Add all dry muffin ingredients to a bowl, then add all wet ingredients and mix until just combined. Scoop into 12 non-stick baking cups.
Bake for 23-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove muffins to a wire rack to cool.
Whisk all icing ingredients together until smooth. Spread on top of muffins once cooled.
Recipe Notes
Since this recipe is low in fat, I highly recommend using non-stick baking cups like these parchment ones or these silicone ones to avoid losing precious muffin bits when they're still warm and you unwrap them.
