Ingredients
Scale
Muffins
- 1 egg
- 1/4 cup vegetable oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch ground cloves
- 15 ounces canned pumpkin (not pumpkin pie mix!)
- 1/3 cup Truvia® baking blend
- 2 cups all purpose flour (spelt or gluten-free flour OK)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Cheesecake Filling
- 8 ounces reduced-fat cream cheese softened
- 2 tablespoons Truvia® brown sugar blend
- 1/2 teaspoon ground cinnamon
Instructions
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Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray and set aside.
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In a large mixing bowl, whisk together egg, oil, cinnamon, ginger, and cloves. Whisk in pumpkin and sugar until smooth. Add flour, baking powder, and salt. Stir just until dry ingredients are incorporated.
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Using a spring-loaded disher or a 1/3 c. measuring cup, evenly divide the muffin dough into the muffin pan.
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Using a stand or handheld electric mixer, blend cream cheese, brown sugar blend, and cinnamon until smooth.
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Using a small cookie scoop or 1/2 tablespoon measuring spoon, drop a dollop of the cream cheese mixture into the center of each muffin. Use a butter knife to swirl the cream cheese through each muffin.
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Bake in preheated oven for 15-18 minutes, or until toothpick inserted into the largest muffin comes out mostly clean. Transfer from muffin tin to wire rack to cool immediately.
Notes
You can substitute your favorite muffin recipe if you prefer. To use Truvia® Baking Blend in any recipe, use half the amount of regular sugar the recipe calls for.
- Prep Time: 20
- Cook Time: 18