Protein Pumpkin Cream Cheese Muffins


  • 1/3 cup of melted coconut oil 
  • 2 eggs 
  • 1/4 cup of almond milk
  • 1/2 cup of organic maple syrup 
  • 1 can of pumpkin puree 
  • 1 tsp of baking soda
  • 1 vanilla bean 
  • pinch of salt 
  • 1 tbsp of pumpkin pie spice ( clubhouse) 
  • 1 3/4 cup of almond flour 
  • 1 scoop of DYNAMIS REFUEL s6k Grass-Fed Whey
  • 1/2 cup of white chocolate chips
  • Honey to brush 
  • crushed walnuts 


  • 1 package of fat free vanilla jello pudding
  • 1 cup of light cream cheese 


  • Pre-heat oven to 350
  • In a large mixing bowl mix all your ingredients except the honey and crushed walnuts 
  • Once all mixed divide batter evenly into a muffin tin ( we use muffin cups to line the tin) 
  • Bake for about 25- 30 min or until you can put a knife in a pull out clean. (because of the pumpkin these muffins will be very light and moist) 
  • Take out and let cool 
  • While muffins cool mix together your jello and cream cheese
  • Once muffins have cooled either with a piping bag or cut out a whole in the middle of each muffin and fill with jello and cream cheese mixture. 
  • Drizzle a thin layer of honey on the top of each muffin and sprinkle on crushed walnuts and some white chocolate chips.

Its a Dessert muffin you may need to use a fork for. Great a fall cheat treat that is still clean eating friendly! 

Jenny M, DYNAMIS Chef
Use code Jmfit at the checkout for 15% off your order!