By Ivana HK
Pumpkin Cheesecake Muffins
7 steps
Prep:15minCook:20min
Pumpkin puree is made of Hokkaido, butternut or similar pumpkin which is baked with the skin. After cooling you can scoop it and mash it into a puree.
Updated at: Wed, 25 Oct 2023 18:15:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories255.9 kcal (13%)
Total Fat15.6 g (22%)
Carbs26.2 g (10%)
Sugars14.1 g (16%)
Protein4.6 g (9%)
Sodium222.8 mg (11%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 ½ cupsspelt flour
or whole wheat
1 teaspoonbaking soda
½ teaspoonsalt
1 teaspooncinnamon
½ teaspoonnutmeg
2eggs
½ cupolive oil
or sunflower
1 cuppumpkin puree
½ cuphoney
or agava syrup
For the filling
Instructions
Step 1
In a bowl mix dry ingredients.
Step 2
In other bowl, whisk the eggs and than gradually add other wet ingredients.
Step 3
Mix well and add dry ingredients into that.
Step 4
Preheat the oven on 190°C.
OvenPreheatStep 5
In a smaller bowl mix cream cheese with vanilla sugar.
Step 6
Fill the muffin cups with the mixture and on top of every muffin put the cream cheese feeling then spread it with a toothpick.
Step 7
Bake for around 20 minutes, or when the toothpick comes clean.
Notes
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