These muffins are slathered with a pumpkin cheesecake topping which is so good you could eat it by itself as a pudding! Okay, that may have been my excitement as I ate a couple of spoonfuls of the topping.
As I whipped up a large bowl full of the pumpkin cheesecake topping and resisted the urge to eat it all by myself, then deny that I ever made it to the Chief Taster, I thought that I should at least attempt to smother it’s creamy, spicy goodness over a muffin or two. Since it was a Sunday and I was in a full baking mode I made 2 batches of muffins, with different flavourings to see which one suited the topping the best. One was chocolate, the other pumpkin. Sadly there was not overall winner as this topping made everything delicious! Both had their own merits and I felt like awarding them both a “participation trophy”.
The good news is that you get two muffins recipes in this post! Well, that and the topping recipe which I decided to list separately in case you want to print or save it for another cake/muffin recipe. Or just make a batch of it and eat it hidden under a sheet to shield your shame.
Pumpkin Cheesecake Muffins
I’ll leave the decision of whether you want to make the chocolate muffin or pumpkin muffin to go along with the pumpkin cheesecake topping up to you. Or you could bake both and play “which one goes better”, “I can’t decide, eat another one”, “oh god, why did I eat so many muffins” as the Chief Taster and I did.
It was no surprise that we had a few muffins left over that I stored in the fridge and munched over the subsquent couple of days. They were still delicious. The topping bears up well. As to the chocolate drizzle, it’s up to you. I put it on the muffins purely because I had some chocolate in the cupboard (must have been hidden way, way back behind something for me to have a spare bar!) and it make the photos look better. Perhaps some finely chopped nuts sprinkled on the topping would be another way to go. Or both! Chocolate and nuts…like a muffin sundae! Yum!
- 5 tablespoons (70g) butter, softened at room temperature
- 5 oz (140g) cream cheese, softened at room temperature
- 3/4 cup (184g) pumpkin puree
- 1/4 cup (52g) powdered erythritol (or sugar substitute)
- 1/2 teaspoon vanilla essences
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground all spice
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Blend all the ingredients with either a hand blender or good old fashioned elbow work and a spoon!
- Place in the fridge whilst the muffins are baking to firm up.
- Once the muffins are cool, slather with the topping.
- Eat and enjoy!
- This covers 12 muffins (two batches). For one batch, halve the recipe.
- Nutritional Info Per Cupcake Frosting – 76 Calories, 7g Fat, 1g Protein, 1.1g Total Carbs, 0.2g Fibre, 0.8g Net Carbs
- 1/4 cup (28g) coconut flour
- 1/4 cup (56g) butter
- 3 eggs
- 1/4 cup erythritol (or sugar substitute)
- 1/2 teaspoon baking powder
- 3 tablespoons (45g) coconut milk
- 1/2 teaspoon vanilla essence
- 1/3 cup (40g) cocoa powder
- Pre-heat the oven to 200C/400F degrees.
- Blend the butter, eggs, erythritol, vanilla essence and coconut milk.
- Add the coconut flour, cocoa powder, baking powder and salt. Whisk until the batter is smooth
- Pour the batter into a muffin tin, lined with muffin/cupcake cups.
- Bake for 20 minutes until firm.
- Allow to cool.
- Smother with the pumpkin cheesecake topping
- Drizzle of chocolate optional
- Eat and enjoy!
- Makes 6 Muffins
- Nutritional Info per muffin – 172 Calories, 13g Fat, 5g Protein, 10g Total Carbs, 3g Fibre, 7g Net Carbs
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