Description
Whole Wheat Chocolate Chip Pumpkin Cheesecake Muffins are naturally sweetened, moist, delicious and wholesome. The perfect healthier homemade snack or breakfast option!
Ingredients
Scale
For The Pumpkin Muffins:
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 2 eggs
- 1 cup pure pumpkin puree
- 1/4 cup whole milk
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- 1 3/4 cup whole-wheat flour
- 1/3 cup old fashioned oats
- 1/3 cup mini chocolate chips
For The Cheesecake Topping:
- (1) 8 oz. container cream cheese (room temperature)
- 1/3 cup coconut sugar (you can sub brown sugar)
- 1 egg
- 1 tsp. vanilla extract
- mini chocolate chips (for sprinkling on top of muffins)
Instructions
- Heat the oven to 350 degrees and line the cups of a muffin tin with paper liners.
- In a large mixing bowl, add the coconut oil, maple syrup, eggs, pumpkin puree, milk and vanilla. Whisk until fully combined.
- In a second mixing bowl, combine the baking powder, salt, pumpkin pie spice, whole wheat flour and oats. Mix to combine.
- Carefully pour the wet ingredients into the dry and use a wooden spoon to gently combine. Do not over-mix. Fold in the chocolate chips. Set pumpkin batter aside.
- To the base of a stand mixer (or mixing bowl - if using a handheld mixer) add cream cheese, coconut sugar, egg and vanilla. Beat until fully combined and smooth.
- Fill each muffin cup 3/4 full with the pumpkin batter. Then, use the same scoop to add an additional 1-2 Tbs. of cream cheese topping to each muffin.
- Bake for 25-30 minutes or until an inserted toothpick comes out clean. Allow muffins to cool for 5-10 minutes before removing to a cooling rack. Store cooked muffins in the refrigerator.
