Friday, August 31, 2012

Cream Cheese Pumpkin Muffins

Good Morning!! I have a few friends that keep on asking for this recipe, so I thought I would post it on my blog. I make these often as my son loves them which is great. My son has a peanut allergy and is very picky about food textures and does not eat meat to often so these work great for him as they are high in protein. Each muffin is packed with 13g of protein!! The original recipe is from Candice's Low Carb recipes but for some reason her blog won't come up this morning.  They freeze well too, so make a double batch!!

Cream Cheese Pumpkin Muffins
8oz package of cream cheese, softened
4 Tbsp Xylitol
4 Lg eggs
1 tsp vanilla extract
1/2 cup pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp baking powder
1/2 cup + 4 Tbsp Vanilla Whey Protein powder
1/2 cup + 4 Tbsp Almond flour

Preheat oven to 350 degrees F
In large mixing bowl, cream together cream cheese and sweetener till smooth.  Add eggs one at a time, then add vanilla extract.  Add pumpkin puree and mix until smooth.  May need to scrape bowl as needed.  With mixer running add why protein powder, almond flour, baking powder, cinnamon and nutmeg.  Mix until combined.  Line 12 muffin cups with paper liners.  Evenly spoon batter among them( I always get more then 12muffins).  Bake at 350F for 20-25 minutes
Each Muffin: Calories 170, Fat 12g, Carb 4g, Fiber 1.1g, Protein 13.23g, Net Carbs 2.9g
Atkins: phase 2 and up or extended induction due to the almond flour


  1. Can chia or aomething else be subbed for the almond flour? We have an allergy in the family.

  2. You could use coconut flour but not sure how they would come out.