These Pumpkin Cheesecake Muffins are sweet and full of seasonal flavors. Packed with real pumpkin and cream cheese filling, it's an extra delicious dessert perfect for afternoons.
Preheat the oven at 190°C/375°F. Place muffin liners in a muffin tin. Set aside.
In a small bowl, whisk together cream cheese with egg yolk and vanilla extract. Set aside.
In a medium bowl, mix together flour, spices, salt, and soda. Use the spoon or a whisk. Set aside.
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.
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.
Notes
Makes 12 muffins that serve 6-12 people. The suggested serving size is one muffin.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.
As a measure, I used US cup (240ml). See "Recipe tips" for more recipe info.