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4 from 3 votes

Pumpkin Protein Oatmeal Muffins with Cream Cheese Icing

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 12 muffins
Calories: 154kcal

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.

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.

Nutrition

Calories: 154kcal | Carbohydrates: 21g | Protein: 10g | Fat: 5g | Cholesterol: 20mg | Sodium: 211mg | Potassium: 60mg | Fiber: 3g | Sugar: 5g