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0 from 9 votes

Pumpkin Protein Oatmeal Muffins with Cream Cheese Icing

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

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

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

    Cup of Yum
  1. Pre-heat oven to 350 degrees.  Line a muffin tin with non-stick baking cups.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 154

% 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.