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    Home » Desserts

    Pumpkin Cheesecake Frosted Cupcakes

    Published: Oct 28, 2016 · Updated: Sep 8, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbKeto

    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.

    img_4519

    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".  

    pumpkin-muffin

    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.  

    cheesecake-muffins

    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!

    This post may contain affiliate links. Please read my disclosure policy for more information.

    Pumpkin Cheesecake Frosting

    Angela Coleby
    Print Recipe Pin Recipe
    Servings 12

    Ingredients
      

    • 5 tablespoons 70g butter, softened at room temperature
    • 5 oz 140g cream cheese, softened at room temperature
    • ¾ cup 184g pumpkin puree
    • ¼ cup 52g powdered erythritol (or sugar substitute)
    • ½ teaspoon vanilla essences
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground all spice
    • 1 teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg

    Instructions
     

    • 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!

    Notes

    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
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    Pumpkin Cheesecake Frosted Chocolate Muffins

    Angela Coleby
    Print Recipe Pin Recipe
    Servings 2

    Ingredients
      

    • ¼ cup 28g coconut flour
    • ¼ cup 56g butter
    • 3 eggs
    • ¼ cup erythritol or sugar substitute
    • ½ teaspoon baking powder
    • 3 tablespoons 45g coconut milk
    • ½ teaspoon vanilla essence
    • ⅓ cup 40g cocoa powder

    Instructions
     

    • 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!

    Notes

    Makes 6 Muffins
    Nutritional Info per muffin – 172 Calories, 13g Fat, 5g Protein, 10g Total Carbs, 3g Fibre, 7g Net Carbs
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    pumpkin cheesecake muffin

    This post may contain affiliate links. Please read my disclosure policy for more information.

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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