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I know, aren’t you getting so excited?! …
…Pumpkin Cheesecake Muffins! I am still on a
very insanely crazy slight pumpkin craze. And the other day I wanted cheesecake…And chocolate…And peanut butter. Hmm…maybe I should make a pumpkin chocolate cheesecake with some sort of peanut butter crust. Great, my mouth is watering.
Anyways (we will save that delicious imaginary image for another time), these little guys are so delicious you will want to eat them all up at once…which is why they also make a great buddy for your freezer.
Wait. I think you are probably more excited for the upcoming give-a-way. I get it, I get it. …Who wouldn’t be! Well, I can’t tell you what the give-a-way will be yet, but it’s going to be awesome (yes, I know what it is! No, I can’t say). But first! I want to let everyone know, the give-a-way won’t begin until I have reached 300 followers. We are about half way there! Help me reach this goal!
This is a short, sweet, and to-the-point kind of post. So get in your kitchen and start baking!
Pumpkin Cheesecake Muffins
makes 12 regular size muffins
2 cups whole wheat pastry flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1 flax egg (1 1/2 tsp ground flax + 3 TBS water)
1 cup almond milk
1 cup pumpkin puree
10 dates, pitted
1/4 cup almond butter
2 tsp apple cider vinegar
3/4 cup vegan cream cheese
1 Tbs maple syrup
1 tsp oat flour
1. Preheat your oven to 350 degrees. Prepare a muffin tin with muffin liners or just by lightly oiling the muffin pan.
2. In a large bowl mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves.
3. Make your flax egg and set aside.
4. In a blender (I use my NutriBullet for this job), blend together the almond milk, pumpkin puree, dates, almond butter, and vinegar. Pour the wet ingredients into the dry ingredients, and also add the flax egg. Whisk until just combined. Pour half of the batter into 12 muffin tins. Set the rest aside.
5. Mix together the cream cheese, maple syrup and oat flour. Add a dollop of the cream cheese mixture into each muffin tin on top of the batter. Add the rest of the muffin batter on top of the cream cheese mixture. Using a knife, swirl the cream cheese mixture through the muffin. Bake for 30-35 minutes or until a toothpick comes out clean. ENJOY!!