Mini Pumpkin Cream Cheese Muffins

  • 80
  • 7g
  • 4g
  • 3g
    net carbs



  • 1⁄2 cup Quest® Vanilla Milkshake Protein Powder
  • 1⁄2 cup almond flour
  • 1⁄4 cup zero-calorie sweetener
  • 2 tablespoons pumpkin-pie spice
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon salt
  • 1⁄2 cup pumpkin purée
  • 1⁄4 cup unsweetened applesauce
  • 1 egg
  • 1 egg white
  • 1⁄2 teaspoon vanilla extract
  • Nonstick cooking spray



  • 20 pumpkin seeds



  1. In a medium bowl, mix Quest Protein Powder®, almond flour, sweetener, pumpkin-pie spice, baking soda, baking powder, cinnamon, and salt.
  2. In a second medium bowl, mix pumpkin purée, applesauce, egg, egg white, and vanilla extract.
  3. Add dry ingredients to wet ingredients, and whisk until completely combined.


  1. In a medium bowl, add Quest Protein Powder®, cream cheese, sour cream, sweetener, and vanilla extract.
  2. With a hand-mixer, mix on medium speed until thick and fluffy.


  1. Preheat oven to 350°F.
  2. Line a mini muffin tray with 20 parchment liners. Lightly spray with cooking spray.
  3. Fill liners with batter 34 full.
  4. In a sealable plastic bag, add frosting, and cut corner for piping.
  5. Insert tip of piping bag halfway into center of each muffin and pipe cream cheese filling until it reaches the top of muffin.
  6. Place muffin tray in oven and bake for 12 to 15 minutes, or until an inserted toothpick comes out clean. Remove from oven and cool muffins for 15 minutes.
  7. Once muffins have cooled, pipe remaining frosting on top. Finish with one pumpkin seed, and serve.


  • 80
  • 7g
  • 4g
  • 3g
  • 1g
  • 35%

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