Real Pumpkin Spice Muffins with Cinnamon Cream Cheese Yogurt Topping
Just one cup of pumpkin contains 200% of your recommended daily intake of Vitamin A and more potassium than a banana. Reap the benefits of this seasonal squash by adding it to your favorite recipes or this healthy muffin recipe.
Servings: 20 minis or 6 regular size muffins
- 1 ¼ cups whole grain pancake/waffle mix
- 1 scoop low sugar vanilla protein powder
- 1 tsp baking powder
- 1 egg
- ¼ cup unsweetened vanilla almond milk
- ¼ cup plain Greek yogurt
- ¼ cup light pumpkin or vanilla Greek yogurt
- ½ cup canned 100% pumpkin (not pumpkin pie mix)
- ½ cup unsweetened applesauce
- 1 tsp pumpkin pie spice mix
- 1 ½ tsp cinnamon
- ½ cup Truvia brown sugar
BROWN SUGAR/CINNAMON TOPPING:
- 1 Tbsp. brown sugar
- 1 tsp cinnamon
- Preheat oven to 350.
- Lightly grease or line a muffin tin – Use non-stick cooking spray for both options.
- In a bowl, mix dry ingredients – waffle mix, baking powder, protein powder, pumpkin pie spice mix, cinnamon and Truvia brown sugar.
- In a separate bowl – whisk egg, milk, Greek yogurt, pumpkin and applesauce together.
- Add the wet mixture into the dry ingredients and stir together.
- In another small bowl, mix Truvia brown sugar and cinnamon.
- Scoop batter into muffin tins to the rim.
- Sprinkle brown sugar/cinnamon on top of muffins.
- Bake at 350 for 17-20 minutes until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan to cooling rack.
- Allow to cool an additional 30-45 minutes before applying topping.
CINNAMON CREAM CHEESE YOGURT TOPPING
- ½ block reduced fat cream cheese
- 3 Tbsp. light vanilla or caramel Greek yogurt
- 2 Tbsp. of Truvia brown sugar
- 1 tsp cinnamon
- Using a mixer – mix cream cheese, yogurt, cinnamon and brown sugar
- Apply a thin layer on top of cooled muffin – or spread inside the muffin.