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Mix the dry ingredients: flour, pumpkin pie spice, cinnamon, 40g vanilla protein, 30g maple syrup, ¼ tsp salt, ¼ tsp baking soda, ¼ tsp baking powder.
Add the wet ingredients: 1 cup pumpkin, ½ cup Greek yogurt, 2 eggs, vanilla extract.
Mix everything together.
For the filling: Mix ¼ cup Greek yogurt, 10g vanilla protein powder, 10g maple syrup, and optionally 1 tbsp sugar-free cheesecake pudding mix.
Add half the batter to a muffin tin, top with the filling, then add the remaining batter.
Bake at 350°F for 30 minutes or until a toothpick comes out with just the filling on it.