Fragrant, soft and deliciously sweet, Pumpkin Cheesecake Muffins made with all HEALTHY ingredients and refined sugar-free are the best thing this Fall. Flavored with real pumpkin and warm spices, filled with a cream cheese surprise it’s a dessert that will make you wish pumpkin season last all year long.
Can you think of better way to welcome Fall other than with deliciously sweet, irresistibly fragrant HEALTHY Pumpkin Cheesecake Muffins? I don’t think so! Usually, I don’t like to rush into Fall season – meaning I don’t make anything pumpkin until late September. I always kinda moan over sunny Summer days long after school already starts and leaves turn yellow. But this year Fall (and pumpkins) crawled into my life (and into my kitchen) so subtle, so gentle. Surprisingly, I welcomed Fall (and pumpkins) with my arms full opened, leaving Summer happily behind.
The thing is, I got this beautiful pumpkin from the farmers market the other day, and it ended up in these delicious muffins, rather than in soup which I previously planned. I have no regrets whatsoever for that. Somekinda treat was much needed in our house that rainy Sunday. Plus I had unexpected visitors coming – my brother and his wife who had the birthday that day. It was perfect time to make something delicious, sweet (and HEALTHY), and surprise my family and guests. Pumpkin Cheesecake Muffins turned out to be not only AMAZING but what we all quite needed that day.
This recipe is so simple and so easy to make. You’ll only need few simple ingredients that you probably have in your house already. You can use store-bought pumpkin puree for making these muffins, but I urge you to make a homemade pumpkin puree . It’s so simple, and the flavor is just amazing. Better than canned one. I’m almost addicted to homemade pumpkin puree. I eat it with the spoon!
I used butternut (squash) pumpkin to make a homemade pumpkin puree, and this time I tried oven baked version. I’m surprised how easy that was to make. Even easier than boiled version to be honest. You can use pumpkin puree to make all sorts of desserts – like Pumpkin Loaf Cake (yum!) or breakfast Pumpkin Oatmeal Smoothie (yum! yum!). Get those pumpkins and fill refrigerators with pumpkin puree, like seriously.
To make these Pumpkin Cheesecake Muffins absolutely irresistible, I used warm spices – Ceylon cinnamon, ginger, nutmeg, and allspice. You can find my special pumpkin spice mix HERE. On the top of muffins, I also swirled some cream cheese. The tartness of cream cheese enhanced with lemon juice has wonderfully balanced the sweetness of muffins. The spices and cheese both turned these muffins into a real Autumn treat.
These Pumpkin Cheesecake Muffins are so addictive that you will wish pumpkin season last year long. Plus they are totally low calorie, made with all HEALTHY stuff and refined sugar-free. Perfect weekend dessert, or breakfast or even kids school snack.
That rainy Sunday afternoon, after we escorted our guests home, we realized we were left out of Pumpkin Cheesecake Muffins. My hubby commented with a smile that I need to make double bunch next time. That won’t be a problem. Not a problem at all! 🙂
I can’t wait for you to try these delicious muffins. Let me know how you like it!
Pumpkin Cheesecake Muffins
Fragrant, soft and lusciously sweet, Pumpkin Cheesecake Muffins made with all HEALTHY ingredients, refined sugar-free, and packed with real pumpkin flavor are the best thing this Fall. It's perfect weekend dessert so good that you'll wish pumpkin season last all year long.
For the muffins:
For the filling:
- 1 cup cream cheese low-fat
- 1 egg yolk
- 1/2 teaspoon lemon juice
Preheat oven to 375°F (190C). Line a 12-cup muffin tin with cupcake liners or grease with coconut oil.
In a bowl, mix the dry ingredients - flour, spice mix, soda, muscovado sugar, and salt until well combined. Set aside.
In a separate bowl whisk the eggs. Add coconut oil, honey or syrup, pumpkin puree and vanilla. Mix well.
Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, mix cream cheese with egg yolk and lemon juice until smooth.
Top each muffin with about 1 teaspoon of cream cheese mixture and use a toothpick to swirl it into the batter.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Keep in airtight container up to 3 days. I used US cup (240ml) as a measure.
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