Copy Cat Starbucks Pumpkin Muffins

What better way to start the fall season than no other than PUMPKIN? Here is a great fall recipe when you have a sweet tooth coming on in the middle of the night. *wink *wink

Prep Time:

20 minutes

Total Time:

20 minutes

INGREDIENTS:

Cream cheese filling:
– 8 oz light cream cheese
– 5 g sugar free cheesecake pudding mix (powder)
– 5 g stevia
*mix with whisk and place in pastry bag or ziplock bag with tip cut*

Muffin Mix
-1 3/4 cups flour
-3/4 cup @drivennutrition cinnamon roll whey protein
– 1/4 cup sour cream
– 1/2 cup unsweetened applesauce
– 1 TBS pumpkin pie spice
– 2 eggs
– 1/4 cup brown sugar
– 15 oz 🎃 purée

DIRECTIONS:

*whisk eggs, brown sugar, apple sauce, and sour cream for 2 minutes on high
*slowly mix in 🎃 pumpkin
*mix all other ingredients in a separate bowl, then fold into the 🎃 pumpkin mixture.
ASSEMBLY
– in jumbo muffin tin, place 3/4c muffin mixture. Pipe in about 2 TBS of cream cheese mixture. Tip each muffin with 3-6 pumpkin seeds.

Bake at 425 for 5 minutes. Reduce to 350, cover loosely with a piece of foil, and bake for about 10 minutes, or until a toothpick comes out clean.

Makes about 8 jumbo muffins. Macros on second slide.

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