Spiced Pumpkin Cheesecake Muffins

For a cozy, autumn-inspired treat, these Spiced Pumpkin Cheesecake Muffins are the perfect balance of sweet and creamy. With the natural sweetness of pumpkin or sweet potato, warming spices like cinnamon and ginger, and a luscious cheesecake center, these muffins are both satisfying and guilt-free. Using Natvia Sweetener Stevia Synbiotics 250g, they’re a great sugar-free option, making them ideal for a healthy dessert or snack.

Thanks to @spamellab for this inventive and delicious recipe that combines wholesome ingredients with rich flavors for a delightful treat everyone will love!

BAKE TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES

Ingredients

Ingredients:

1 sweet potato (or pumpkin), peeled, chopped, and cooked
100g oat flour
20g coconut flour
100g Natvia Sweetener Stevia Synbiotics 250g
1 egg
50ml oat milk
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon baking powder

For the cheesecake filling:

200g soft cheese
3 tablespoons Natvia Sweetener Stevia Synbiotics 250g
1 tablespoon cornflour
A dash of vanilla extract

Method

Preheat your oven to 180°C (350°F) and line a 6-hole muffin tin with cupcake cases.
In a blender, combine the cooked sweet potato (or pumpkin), oat flour, coconut flour, Natvia Sweetener Stevia Synbiotics, egg, oat milk, cinnamon, ginger, and baking powder. Blend until the mixture is thick and smooth.
Spoon half of the mixture into the cupcake cases, filling each one halfway.
In a separate bowl, beat together the soft cheese, Natvia Sweetener Stevia Synbiotics, cornflour, and vanilla extract until smooth.
Add a spoonful of the cheesecake filling on top of the base layer in each muffin case.
Cover the filling with the remaining sweet potato mixture.
Bake for 20 minutes until golden and firm. Allow the muffins to cool completely.