Healthy Pumpkin Cheesecake Muffins

Debbie Perez

Posted on October 20 2016

Dry Ingredients
  • 1 ½ cups gluten-free flour blend (can sub for oat flour)*
  • ½ cup coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
Wet ingredients
  • 1 large egg*
  • ½ cup Greek yogurt (I used Chobani 0%)*
  • ½ milk of choice (I used Unsweetened Almond milk)
  • ½ cup mild tasting nut butter of choice (I used almond butter)
  • ½ cup canned pumpkin (not pumpkin pie filling)
Cream cheese filling
  • 3 T cream cheese softened*
  • 1 tsp pumpkin pie spice
  • 1 tsp coconut sugar (can sub for brown)


  1. Preheat the oven to 180 degrees Celsius. Generously coat 2 standard sizes muffin trays with oil or butter (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.
  3. In a separate small mixing bowl, combine the softened cream cheese, pumpkin pie spice, and coconut sugar and mix until combined. It should look similar to butter. Set aside.
  4. Add the wet mixture to dry mixture and mix well until no clumps remain. Do not overmix.
  5. Pour 3 tablespoons of batter into the muffin tray. Add 1 teaspoon of the cream cheese filling as close to the center of each muffin as possible. Top each remaining muffin with around 2 tablespoons of the remaining batter until it is fully used up.
  6. Bake in the oven for 18-25 minutes (depending on oven type) until the tops are golden. Do not over bake.
  7. 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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