Pumpkin Protein Oatmeal Muffins with Cream Cheese Icing

Name: Pumpkin Protein Oatmeal Muffins with Cream Cheese Icing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 muffins
Ingredients: 1 cup whole wheat flour; 3/4 cup rolled oats; 3/4 cup Cellucor Cinnamon Swirl whey protein; 1/4 cup coconut sugar or brown sugar; 1 1/4 tsp baking powder; 1 tsp pumpkin pie spice; 3/4 tsp baking soda; 1/4 tsp salt; Pinch of cardamom; 1 cup pureed pumpkin; 1 cup unsweetened vanilla almond milk; 1/3 cup unsweetened applesauce; 2 egg whites; 2 tbsp browned butter; 1 tsp vanilla extract; 1/4 cup Swerve Confectioner's Sugar; 1/4 cup 1/3 Less Fat Philadelphia Cream Cheese; 1 tbsp browned butter; 1 tbsp unsweetened vanilla almond milk; 1/4 tsp vanilla extract

User Reviews

4.0

9 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
12 muffins
Calories
154 kcal
Course
Breakfast, Baked Goods
Cuisine
American

Pumpkin Protein Oatmeal Muffins with Cream Cheese Icing

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

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

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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 Information

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Calories 154kcal (8%) Carbohydrates 21g (7%) Protein 10g (20%) Fat 5g (8%) Cholesterol 20mg (7%) Sodium 211mg (9%) Potassium 60mg (2%) Fiber 3g (12%) Sugar 5g (10%)