Daily Archives: May 17, 2011
I have a healthy baked recipe to share with you today! I don’t typically healthify baked goods as they go under the “treats” category in my brain. And if I’m treating myself to something, I want it to be as delicious as possible. Butter and sugar please.
However, today’s recipe is actually filed under “snacks.” Something I can bring to the office to munch on. No afternoon sugar crashes allowed. Something that will stick to my belly while I work away.
These totally rocked my socks.
Many of you know I worked at Starbucks for five years throughout high school and university. A period of time when I essentially lived off free muffins and hazelnut lattes. And my waistline showed it. I still dream about the pastries at Starbucks… Rocky road squares, date oatmeal cookies, lemon bars, whoopie pies, and pumpkin cream cheese muffins.
I made these in a mini muffin pan because it’s all I currently own. But I do not have anything against regular sized muffins. The recipe yielded 24 mini muffins + leftovers that I turned into four pumpkin “bars.”
Pumpkin Protein Cream Cheese Muffins
- 1 cup whole wheat flour
- 3/4 cup unflavoured soy protein powder**
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup sweetener of choice (I used 12 packets of stevia, which is equal to 1/2 cup)
- 1/2 cup oil (I used melted coconut oil)
- 2 eggs
- 1 cup pure pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup – 3/4 cup milk (I used unsweetened vanilla almond milk)
**I do not recommend using whey powder for baking unless you’ve had success with it before. The soy powder can also be replaced with additional flour.
Cream cheese filling:
- 4 tbsp low-fat cream cheese
- 2 tbsp sweetener of choice (I used 3 packets stevia)
1. In a large bowl, mix together your flour, protein powder, baking powder, soda, salt and spices.
2. In another bowl, mix the sweetener, oil, eggs, pumpkin and vanilla together.
3. Slowly add wet ingredients to dry ingredients.
4. Pour in milk until a thick batter is formed. Different protein powders have different absorption rates, so the quantity of milk required will be different for everyone!
5. Fill a greased muffin pan with batter until halfway full.
6. Mix together your cream cheese filling and add a dollop to each muffin.
7. Top off each muffin with remaining batter.
8. Bake for 18-20 min in a 350F oven.
The result is a soft, not-too-sweet, protein packed, spiced muffin. Definitely one of my favourite protein muffins to date. The pumpkin keeps them from getting dry and the cream cheese adds a little fun to each bite!
Certainly a much better muffin to nibble on while I work than the kind I used to eat. I’ll still take that hazelnut latte though!