These Pumpkin Cheesecake Crumble Protein Muffins are a delicious low carb breakfast bake that combines the flavors of fall with a high protein twist. Each muffin features a creamy pumpkin cheesecake center and is topped with a delightful cinnamon crumble, making them perfect for a cozy fall brunch.

Healthy Pumpkin Cheesecake Muffins

These muffins are not only tasty but also packed with protein, making them a great option for a nutritious breakfast or snack. The recipe is simple to follow and yields a batch of moist muffins that are sure to satisfy your cravings while keeping your carb intake in check.

Ingredients

• 1 cup almond flour
• 1/2 cup protein powder (vanilla or unflavored)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup unsweetened almond milk
• 1/4 cup sugar-free sweetener (adjust to taste)
• 1 teaspoon vanilla extract
• 4 oz cream cheese, softened
• 1 tablespoon sugar-free sweetener (for cheesecake filling)
• 1/4 cup rolled oats (for crumble topping)
• 2 tablespoons butter, melted (for crumble topping)
• 1 tablespoon sugar-free sweetener (for crumble topping)
• 1 teaspoon cinnamon (for crumble topping)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
2. Mix Dry Ingredients: In a large bowl, combine almond flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together eggs, pumpkin puree, almond milk, sweetener, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Prepare Cheesecake Filling: In a small bowl, mix softened cream cheese with sweetener until smooth.
6. Fill Muffin Tins: Spoon a small amount of muffin batter into each muffin cup, then add a dollop of the cheesecake filling, and top with more muffin batter until cups are about 3/4 full.
7. Make Crumble Topping: In a separate bowl, combine rolled oats, melted butter, sweetener, and cinnamon. Mix until crumbly.
8. Add Crumble: Sprinkle the crumble topping over each muffin.
9. Bake: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10. Cool and Serve: Allow muffins to cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

• Servings: 12 muffins
• Calories: 150kcal
• Fat: 9g
• Protein: 10g
• Carbohydrates: 5g
• Fiber: 2g