Add flour, protein powder, sweetener, cinnamon, salt, and baking powder to a large bowl. Mix.
In a separate bowl, whisk together pumpkin puree, milk, eggs, melted coconut oil, vanilla extract and molasses.
Combine wet and dry ingredients. Gently stir together until a smooth batter forms.
Mix all cream cheese filling ingredients in a bowl.
Spray either a jumbo muffin pan (or pumpkin cake pan seen in the pictures above) with nonstick spray. Spoon pumpkin cake batter into each spot until about ⅓ full.
Add about 1½ to 2 tbsp. of cream cheese filling to each. Cover with remaining batter.
Bake for 25 minutes, or until a knife comes out clean.
Check at 20 minutes to make sure you don’t over bake since cooking times can vary from oven to oven.
Enjoy!
Notes
*Can substitute for ¾ cup regular granulated white sugar, or ¼ cup splenda/sugar free sweetener and ⅓ cup granulated white sugar. **If you don’t have a jumbo muffin pan or the pumpkin cake pan like I had, you can use a standard 12 spot muffin tin. Just adjust amounts to evenly divide it into 12 instead of 6, and bake slightly less time since they are smaller.