Shine On Beautiful

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What’s for breakfast?! (Oh! and sneak-peak to a lovely give-a-way!)

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 Muffins20140121-093519.jpg
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!!


5 comments on “What’s for breakfast?! (Oh! and sneak-peak to a lovely give-a-way!)

  1. Laura
    March 17, 2014

    These look and sound delicious! Love giveaways…! 🙂

  2. Miranda
    March 17, 2014


  3. claudytheartist
    March 17, 2014

    Your blog is so warm and welcoming and just “Delicious”. Very skilled in how you put everything together and so easy to use and just beautiful to look at and of course “Delicious”. You have done a very good job on this blog and it has been some what of a tease to see the yummies but I am stronger than they look….or something like that! Really a great job done well….Will certainly watch for more from you and my guess is that you are going places….. Thanks again, claudy

  4. afracooking
    March 20, 2014

    Love this recipe! It looks so tasty, healthy and YUM!!!!

  5. rosemoor
    March 22, 2014

    These look so yummy! I’m trying to stay away from the sugar high that carbs give me for breakfast though, so they’ll have to be an after dinner snack…

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This entry was posted on March 17, 2014 by in Food and tagged , , , , , , , , , , , .

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