Protein Flour Co.

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Pumpkin Cream Core Muffins

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PFC Pumpkin Cream Core Muffins

Protein Flour Co.
These Muffins are soft, spiced, and filled with a creamy surprise in the center! Made with real pumpkin and warm fall spices, each bite gives the perfect balance of cozy flavor and creamy sweetness. They’re gluten-free, high in protein, and made with Protein Flour Co.’s signature Flour blend for a fluffy, bakery-style texture that’s both wholesome and indulgent.
PROTEIN: 12-15 g per muffin!
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Servings 9 muffins
Calories 180 kcal

Equipment

  • 1 Cupcake/Muffin pan for 9 muffins
  • 9 Muffin liners
  • 1 Icing piping bag or syringe (for easily adding cream filling)

Ingredients
  

Muffin batter

  • 1 cup Protein Flour (Protein Flour Co. Blend)
  • 1 cup Pumpkin Purée
  • 2 Eggs
  • 1 tablespoon Oil (any neutral oil like avocado or olive oil works)
  • 2 tablespoons Milk adds moisture and softness
  • 3 tablespoons Cane Sugar (can substitute alternate sweetener here)
  • ½ tablespoon Vanilla Powder (or 1 tablespoon liquid vanilla extract)
  • 1/2 tablespoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt

Cream filling

  • ½ block (4 oz Cream Cheese), softened
  • 2 tablespoons (¼ stick Butter), softened
  • ½ cup Powdered Sugar
  • ½ tablespoon Vanilla Powder or 1 teaspoon vanilla extract
  • 2 tablespoons Milk adjust for texture

Instructions
 

  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine all dry ingredients for muffin batter
  • Line a 12-cup muffin tin (you’ll use about 9 cups) with paper liners for large muffins
  • Fill each liner about ¾ full with the pumpkin batter.

Prepare and add cream cheese filling

  • Beat softened cream cheese and butter together until smooth and fluffy.
  • Add powdered sugar and vanilla; continue mixing.
  • Add milk a tablespoon at a time until smooth and pipeable.
  • Spoon or pipe a small amount into the center of each muffin before baking. (Note: Piping the cream cheese filling makes this easier)

Baking

  • Bake for 20–24 minutes, or until a toothpick inserted into the edge (not the center filling) comes out mostly clean.
  • Allow to cool in the pan for 5–10 minutes before transferring to a wire rack.
  • Enjoy!

Notes

Optional Toppings & Tips

  • After baking, any leftover frosting can be piped on top of cooled muffins for extra creaminess.
  • You can add or substitute spices like nutmeg, allspice, or cardamom for a custom flavor blend.
  • For a lighter texture, use room-temperature eggs and don’t overmix once the flour is added.
  • Store leftovers covered in the fridge for up to 4 days; best served slightly warm.
Note: For best results, use a piping bag or syringe to fill each muffin evenly with the cream core. A spoon can work in a pinch, but piping gives that perfect bakery-style center.

Nutrition Summary

Each muffin is high in protein and fiber for a baked treat — while staying moderate in carbs and calories. They’re nutrient-dense and balanced enough to qualify as a light breakfast or snack, especially with clean ingredient flour blend.