A No Sugar Added, Low Carb, Protein Packed, Weight Loss Surgery Friendly version of a Starbuck's Cream Cheese Pumpkin Muffin.
Shelly's Pumpkin Protein Mini Muffins
1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Pumpkin Torani Syrup
1 Tablespoon Canola Oil
2 Tablespoons Pumpkin Puree (not pie filling)
3 Tablespoons Multigrain Pancake Mix (I use this)
2 Tablespoons Unsweetened Coconut
1 teaspoon Pumpkin Pie Spice
1 scoop Vanilla Protein Powder
2 Tablespoons Shelly's Glazed Pepitas
1 batch of Shelly's Cheese Filling
Mix egg, milk, syrup, pumpkin and oil and combine thoroughly. In a separate bowl, mix pancake mix, coconut, spice, protein powder and salt. Tip dry into wet and stir till combined. Pour into a non stick 12 cup mini muffin pan that has been sprayed with Pam.
Sprinkle with glazed pepitas (shelled pumpkin seeds)
Bake at 350 for 10 minutes or till toothpick inserted comes out clean. Makes 12 moist, delicious, mini muffins.
Allow muffins to cool slightly. Using a drinking straw poke a little hole in the center of each mini muffin and pipe Shelly's Cheese Filling inside.
Shelly's Glazed Pepitas
1 Tablespoon Sugar Free Torani Syrup (any flavor - I used SF Vanilla)
1/4 cup Pepitas (raw shelled pumpkin seeds)
Saute seeds and syrup in a pan stirring constantly for a few minutes till you hear popping. Remove from heat and cool. Top Pumpkin Muffins batter before baking.
Shelly's Cheese Filling
1/4 cup Ricotta Cheese
1 teaspoon Sugar Free Jello Cheesecake Pudding Mix, dry
2 teaspoons Sugar Free Vanilla Torani Syrup
Mix till well combined. Spoon into a piping bag or a Ziploc that has the corner snipped off. Seal baggie with tape. Pipe into mini muffins. If you don't want to pipe it you can always slice them in half and smear it in the middle. This filling is also great on sliced apples.
See it's really not that hard.