Pumpkin Protein Oatmeal Muffins with Cream Cheese Icing
User Reviews
4
6 reviews
Good
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
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Servings
12 muffins
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Calories
154 kcal
-
Course
Breakfast, Baked Goods
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Cuisine
American
Pumpkin Protein Oatmeal Muffins with Cream Cheese Icing
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 cup whole wheat flour (120 grams)
- 3/4 cup rolled oats (75 grams)
- 3/4 cup whey protein powder 99 grams, Cellucor Cinnamon Swirl flavor
- 1/4 cup coconut sugar 39 grams, or brown sugar
- 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)
- cardamom pinch
- 1 cup pumpkin 244 grams, pureed
- 1 cup almond milk unsweetened vanilla
- 1/3 cup applesauce 90 grams, unsweetened
- 2 egg white
- 2 tbsp butter 1 oz, browned
- 1 tsp vanilla extract
Cream Cheese Icing
- 1/4 cup powdered sugar 28 grams, Swerve Confectioner's Sugar brand
- 1/4 cup cream cheese 2 oz, 1/3 Less Fat Philadelphia brand
- 1 tbsp butter 1/2 oz, browned
- 1 tbsp almond milk 1/2 oz, unsweetened vanilla
- 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 Information
Show Details
Calories
154kcal
(8%)
Carbohydrates
21g
(7%)
Protein
10g
(20%)
Fat
5g
(8%)
Cholesterol
20mg
(7%)
Sodium
211mg
(9%)
Potassium
60mg
(1%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Cholesterol | 20mg | 7% |
| Sodium | 211mg | 9% |
| Potassium | 60mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
6 reviews
Good
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