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Pumpkin Cheesecake Muffin Recipe: Gluten Free

Fall is officially HERE! And you know that that means…..

PUMPKIN PALOOZA!

That’s right, pretty much every store or coffee shop offers all sorts of pumpkin flavored food and drinks. Why do they torture us and make us wait until fall? (creates more demand, ha!) But none the less, I really love the pumpkin flavor, and made a really great recipe over the weekend..

Pumpkin Cheesecake Muffins

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So with the ingredients used, these muffins are pretty low calorie and healthy. They are also gluten free. I don’t eat gluten free all the time, but I occasionally try to omit it for the negative inflammatory effects to the body.

As with any recipe, the first time isn’t always perfect. I believe I didn’t put enough of the cream cheese stuffing in it, as I only tasted a hint of it when I bit into the muffin, so make sure you get a good amount in there.

I also used a muffin pans that were a bit larger than normal muffins, so I doubled the ingredients list to make 12.

I used Oat flour in this recipe, which has TONS of health benefits:

1.Researchers at Wetabix found an astonishing 17% decrease in cholesterol in 1,450 volunteers who ate two slices of oat–flour bread per day
2.It’s long been known that oats are a significant source of protein, B vitamins, vitamin E, calcium, iron and other healthy minerals.
3.The US Food and Drug Administration’s authorized a health claim that the beta-glucan soluble fiber found in whole-oats is directly related to a a reduced risk of coronary heart disease.
4.Research suggests that the beta-glucan fiber in oatmeal may also help reduce the risk for type 2 diabetes. There is such strong evidence of this that the American Diabetes Association recommends that people with diabetes eat oats as it helps balance blood glucose levels.

That’s an OATful of healthy facts!!. Now let’s get to it……..

Dry Ingredients

1. 1 ½ cups gluten free flour blend (I used Oat Flour)
2. ½ cup coconut sugar
3. 1 tsp baking soda
4. 1 tsp baking powder

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Wet Ingredients

1. 1 large egg
2. ½ cup Greek yogurt
3. ½ milk of choice (I used Vanilla Almond Milk)
4. ½ cup mild tasting nut butter of choice (I used almond butter)
5. ½ cup canned pumpkin (not pumpkin pie filling)

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Cream Cheese Filling

1. 3 T cream cheese, softened (I used Fat Free)
2. 1 tsp Cinnamon
3. 1 tsp coconut sugar (can sub for brown)

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Instructions

1. Preheat the oven to 350 degrees Celsius. Generously coat 2 standard sizes muffin trays with oil or cooking spray (this recipe makes 15 muffins- if you want giant ones which overflow, you can use a standard 12 count tray).
2. In a large mixing bowl, combine the flour, coconut sugar and baking powder. In a small mixing bowl, whisk the egg, Greek yogurt, milk, nut butter and canned pumpkin until fully incorporated.
1. In a separate small mixing bowl, combine the softed cream cheese, pumpkin pie spice and coconut sugar and mix until combined. It should look similar to butter. Set aside.
2. Add the wet mixture to dry mixture and mix well until no clumps remain. Do not overmix.
3. Pour 3 tablespoons of batter into the muffin tray. Add 1 heaping teaspoon of the cream cheese filling as close to the centre of each muffin as possible. Top each remaining muffin with around 2 tablespoons of the remaining batter until it is fully used up.
4. Bake in the oven for 18-25 minutes (depending on oven type) until the tops are golden. Do not over bake. (I recommend checking every 5 minutes, as the flour you use might change the baking time)
5. Remove from the oven and allow to sit in the tray for 5 minutes, before removing to a wire rack. Allow to cool completely.
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Notes

1. I stored these at room temperature (covered) for 3 days- any longer and they dry out. They freeze really well- simply thaw completely.
2. If you use oat flour, they will have more of a sunken look.

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Let me know how the recipe goes!!!

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