Pumpkin Cheesecake Muffins

Why do you need to make this?

• Pumpkin Cheescake Muffins are delicious, filled with real pumpkin and seasonal spices.
• They are easy to make, in one-bowl, with simple pantry ingredients.
• They are packed with fibers from wholegrain flour.
• They are made without unhealthy processed sugars.
• A great way to add pumpkin to sweet treats. Pumpkins are packed full of nutrients and antioxidans! 

Ingredients used

This pumpkin muffins recipe is very simple. You will need only basic pantry ingredients: 

• Whole grain flour. It's a healthier, more nutritious option than all-purpose flour. I use it for all my baking. Whole grain flour is packed with fibers and makes everything more nutritious. In this recipe, I used whole grain Spelt flour, but you can use any whole grain flour. 
• Sweetener. I used maple syrup, but you can use honey here. See "Recipe tips" for more suggestions.
• Pumpkin puree. Pumpkin puree is sweet and flavorful but also loaded with nutrients. It gave muffins extra sweetness and flavor.
• Pumpkin spice. I love the homemade Pumpkin Pie Spice blend. It features super spice Ceylon cinnamon known for its anti-inflammatory properties. (1).

Other pantry ingredients you’ll need:

• Eggs. Free-range, pasture-raised is the best.
• Vanilla extract.
• Baking soda.
• Pinch of salt.
• Extra virgin coconut oil. 
• Muscovado sugar. For a little extra depth of flavor.
• Cream cheese. For the filling.

How to make Pumpkin Cheescake Muffins

This pumpkin muffins recipe is quite easy. Preparation takes no more than 10 minutes. The rest is baking time, and for that, you will only need patience.

Equipment used

• Measuring cups.
• Mixing bowls.
• 12-cup muffin tin.
• Muffin liners.

Step by step instructions

• Step 1: Prepare the ingredients.
  • Preheat the oven at 190°C/375°F.
  • Place muffin liners in a muffin tin. Set aside.
  • Melt coconut oil and let it cool for a few minutes a room temperature.
  • Measure all the ingredients using measuring cups.
• Step 2: Make the filling.
  • In a small bowl, whisk together cream cheese with egg yolk and vanilla extract. Set aside.
• Step 3: Mix dry ingredients.
  • In a medium bowl, mix together flour, spices, salt, and soda.
  • Use the spoon or a whisk. Set aside.
• Step 4: Mix wet ingredients.
  • In a separate large bowl whisk the eggs with coconut oil, pumpkin puree, maple syrup, and vanilla extract.
  • Mix everything using the whisk until you get a nice sticky mixture.
• Step 5: Assemble and bake.
  • Add dry ingredients into wet ingredients. Stir the batter using a spatula.
  • Gently fold muscovado sugar into the batter. Don't overmix the batter.
  • Spoon the batter into muffin liners, filling them ¾ full.
  • Add a teaspoon of cream cheese filling and swirl it with a toothpick.
  • Pop the muffins into the preheated oven and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. 

Substitutions

• You can substitute Spelt flour with any whole grain flour. Or use plain/all-purpose flour if you prefer. Substitute at a 1:1 ratio.
• You can substitute maple syrup with honey. See "Recipe tips" for more suggestions.
• You can substitute coconut oil with avocado oil or grass-fed butter.
• You can substitute muscovado sugar with brown sugar or coconut sugar.
• For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.

Tips for storing

• Counter: Once muffins are completely cooled, store them in an airtight container and keep them on the counter for up to 3 – 4 days.
• Refrigerator: Muffins will keep for up to a week in the refrigerator, in an airtight container.
• How to freeze? Place the muffins in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
• Muffins can be warmed in the microwave. Be careful not to overheat them.