Pumpkin Cheesecake Muffins – My Bizzy Kitchen

Pumpkin Cheesecake Muffins


I know there are some people out there who hate pumpkin season, but I love it.  I pretty much have a can of pumpkin (or 10) in my pantry all year round.  I’ve been dying to try the new pumpkin spice cheese spread from Alouette, and thought to make pumpkin cheese cake muffins.  Best decision evah!

I’ve recently started using Truvia as my sweetener and I love it.  Look at that brown sugar!  This recipe uses both the granular sugar and the brown sugar.  

I love how many followers of mine sent me pictures from their Aldi alerting me of this pumpkin flavor and the apple caramel cheese spread.  These are two of their seasonal flavors, so if you haven’t looked for them yet, you better get your butt to Aldi – not sure how long they will be there.

It’s got like this cinnamon topping on it – so good!  Not overly sweet and just slightly pumpkiny.

Ready for the oven – this batter is really fluffy.

I always bake my muffins at 425 – you get that nice muffin top when you bake them at a higher heat.

Print

Pumpkin Cheesecake Muffins

Using Alouette pumpkin spice cheese spread, these pumpkin muffins are extra pumpkiny!

  • Author: Biz
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Category: breakfast

Scale

Ingredients

MUFFIN:

  • 1 3/4 cups all purpose flour
  • 2 teaspoons Dak’s Pumpkin Spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 3 tablespoons Truvia granulated sugar
  • 2 teaspoons Truvia brown sugar
  • 2 large eggs
  • 1/2 cup non-fat Greek yogurt
  • 1 tablespoon vanilla extract

CREAM CHEESE TOPPING:

  • 1 tablespoon cream cheese, softened
  • 1 teaspoon sugar
  • 3 tablespoons Alouette pumpkin pie spread
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

CREAM CHEESE FROSTING:

  • 1 tablespoon cream cheese, softened
  • 1 teaspoon Truvia sugar
  • 1/2 scoop Weight Watchers vanilla protein powder
  • 1 tablespoon almond milk

Instructions

Heat oven to 425.

Mix the flour, baking powder, baking soda and salt in a large bowl.

In a smaller bowl, mix the pumpkin, Truvia granulated sugar and brown sugar with the 2 eggs, yogurt and vanilla extract.

Mix the pumpkin mixture into the flour mixture and divide batter between 12 muffin tins.  

Mix the cream cheese topping together, and dollop about a teaspoon of that on top of each muffin, and using a toothpick, swirl it in together.  Bake for 15 minutes.  Let cool in the muffin tin for just a minute, then move to a wire rack to cool.

Mix the frosting ingredients together and use about 1/2 teaspoon over each muffin, sprinkling with a bit more pumpkin pie spice.

Notes

I ran this recipe through the WW recipe builder, and without the frosting, the muffins are 2 points, with the frosting they are 3 points.

I have a busy week this week – two dinners out tonight and tomorrow with my friend Morgan.  We got tickets to see two chefs speak over the summer and didn’t realize it until a couple weeks ago that they were back to back nights.

And Thursday is going to be an awesome day – you just have to stay tuned for that though.

Happy Monday friends – make it a great day!



Source link

Leave a Reply