Pumpkin Cheesecake Starbucks Muffin Dupe

Pumpkin Cheesecake Starbucks Muffin Dupe but only 145 cal and 16g protein each💥boom! As always, easy one bowl. So not too big of a mess, and a house that will smell so cozy🍂🍁while in the oven.

Recreate the deliciousness of a Starbucks favorite with this Pumpkin Cheesecake Muffin Dupe. Start with a mix of mashed ripe banana or applesauce, canned pumpkin, unsweetened almond milk, vanilla extract, and eggs or egg whites. Blend in vanilla protein powder, coconut flour, pumpkin pie spice, a sprinkle of salt, monk fruit sweetener, and baking powder. For an extra touch, sprinkle some pumpkin seeds on top. The star of these muffins is the creamy filling made from 1/3 less fat cream cheese, low-fat cottage cheese, vanilla extract, and a scoop of vanilla protein powder. Perfect for a fall-inspired treat!

INGREDIENTS

• Wet

  • 1 ripe banana, mashed or 1/2 c apple sauce

  • 1 - 15 oz can pumpkin

  • 1/3 c unsw almond milk

  • 2 tsp vanilla extract

  • 2 eggs or 1/3 c whites (flax for vegan option)

• Dry

  • 1 c vanilla flavored protein powder

  • 2 Tbsp coconut flour

  • 1 tsp pumpkin pie spice

  • sprinkle salt

  • 1/4 c monk fruit @lakanto or @wholeearth

  • 1 tsp baking powder

  • Sprinkle of pumpkin in seeds, if desired

• Cream Cheese Filling

  • 4 oz 1/3 less fat cream cheese

  • 1/2 c low-fat cottage cheese

  • 1/2 tsp vanilla extract

  • 2 T (about 1/2 scoop) vanilla protein powder

    STEPS

1. Combine wet ingredients and stir.

2. Add dry ingredients and stir or whisk well.

3. Place dough in lined muffin tin, I use an ice cream scoop.

4. Stir filling ingredients in a small bowl and scoop into a ziplock baggie. Cut a corner and pipe into center of muffins. Option to add pumpkin seeds too the top too! I was out.

5. Bake at 350° for 20-25 min. Mine took 25 min and made 12 muffins. Store in fridge. Good for a week.

Notes: So I’ve found some canned pumpkin is runny (Trader Joe’s) and others are more thick. All work fine, but if you notice your can is pretty liquidy, skip or do less almond milk or they’ll be gooey and take forever to bake.

Makes 12 servings

Macros per muffin:

145cal/2fat/6carb/3fiber/16protein

🍑 Nourishment Breakdown:
PROTEIN powder, eggs, cottage cheese

FAT cream cheese, yolks if using

FIBER coconut flour, pumpkin

CARB/STARCH banana/apple, pumpkin

Pumpkin Cheesecake Starbucks Muffin Dupe

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Servings: 12

Author: The Peachie Spoon

Prep time: 10 MinCook time: 25 Min: 35 Min

Ingredients

• Wet
• 1 ripe banana, mashed or 1/2 c apple sauce
• 1 - 15 oz can pumpkin
• 1/3 c unsw almond milk
• 2 tsp vanilla extract
• 2 eggs or 1/3 c whites (flax for vegan option)
• Dry
• 1 c vanilla flavored protein powder
• 2 Tbsp coconut flour
• 1 tsp pumpkin pie spice
• sprinkle salt
• 1/4 c monk fruit @lakanto or @wholeearth
• 1 tsp baking powder
• Sprinkle of pumpkin in seeds, if desired
• Cream Cheese Filling
• 4 oz 1/3 less fat cream cheese
• 1/2 c low-fat cottage cheese
• 1/2 tsp vanilla extract
• 2 T (about 1/2 scoop) vanilla protein powder

Steps

1. Combine wet ingredients and stir.
2. Add dry ingredients and stir or whisk well.
3. Place dough in lined muffin tin, I use an ice cream scoop.
4. Bake at 350° for 20-25 min. Mine took 25 min and made 12 muffins. Store in fridge. Good for a week.
5. Cream Cheese Filling: Stir filling ingredients in a small bowl and scoop into a ziplock baggie. Cut a corner and pipe into center of muffins. Option to add pumpkin seeds too the top too! I was out.

Nourishment Breakdown

Calories

145

Fat

2 g

Starch/Carbs

6 g

Protein

16 g

Fiber

3 g

PROTEIN powder, eggs, cottage cheese

FAT cream cheese, yolks if using 

FIBER coconut flour, pumpkin 

CARB/STARCH banana/apple, pumpkin

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