pumpkin cheesecake swirl muffins
these muffins are grain free, gluten free, and festive for fall or otherwise. they're bursting with pumpkin flavour, complimented by the sweet cheese of the cheesecake swirl.
Servings: 12
Ingredients
pumpkin cupcakes
- 1/2 cup coconut flour
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil
- 1/2 cup honey
- 5 eggs
- 1/2 tsp baking soda
- 1/2 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
cheesecake swirl
- 1/2 cup dry curd cottage cheese (aka farmer’s cheese) sub thick, greek yogurt or 24-hour strained SCD yogurt
- 1 tsp pure vanilla extract
- 1 egg yolk
- 1 tbsp honey give or take
Instructions
- we’ll start by preparing our pumpkin muffin batter. in a food processor, you can begin by throwing together all your dry ingredients, then mixing in your pumpkin puree, oil, honey and finally eggs.
- allow the coconut flour to absorb the ingredients, letting it sit for five minutes or so. then pour the batter into parchment paper-cups in a muffin tray.
- now you will need to quickly rinse off your food processor to re-use it for your cheesecake filling.
- once rinsed off, place all your cheesecake filling ingredients directly in the food processor. combine well, it should become a smooth, thick and fluffy type of consistency.
- using a tablespoon (feel free to add a bit more or a bit less depending on personal preference– there’s enough cheesecake filling that you will have extra to work with), place a dollop of the cheesecake filling in the middle of each pumpkin muffin.
- swirl the cheesecake filling into the batter using a knife.
- bake in preheated oven at 350 for 25-30 minutes. allow to cool before removing from the tray. enjoy warm, cold, or store in the freezer for longer shelf life, and just take one out at a time whenever you have a hankering.