Description
Cozy fall flavors meet creamy cheesecake goodness! These Flourless Pumpkin Cheesecake Swirl Muffins are naturally gluten-free, moist, and packed with warm spices. Perfect for breakfast, dessert, or a sweet snack with coffee!
Ingredients:
1 cup pumpkin puree
2 large eggs
½ cup cottage cheese (blended until smooth)
¼ cup maple syrup or honey
2 tbsp almond butter
1 tsp vanilla extract
2 tsp pumpkin pie spice
1 tsp baking powder
Pinch of salt
Cheesecake Swirl:
4 oz cream cheese, softened
2 tbsp maple syrup
½ tsp vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. (
5 minutes)
In a blender, combine pumpkin puree, eggs, cottage cheese, maple syrup, almond butter, vanilla, pumpkin spice, baking powder, and salt. Blend until smooth. (
5 minutes)
In a separate bowl, whisk cream cheese, maple syrup, and vanilla until creamy. (
3 minutes)
Divide pumpkin batter evenly among 12 muffin cups. Dollop cheesecake mixture on top and swirl gently with a toothpick. (
10 minutes)
Bake for 22–25 minutes, or until muffins are set and slightly golden. (
25 minutes)
Cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or chilled! (
10 minutes)
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 160 kcal | Servings: 12 muffins
#PumpkinMuffins #CheesecakeSwirl #FallBaking #GlutenFreeEats
Step-by-Step Guide
Follow these detailed steps for perfect muffins. First, ensure all ingredients are at room temperature for easier blending and mixing. Preheat your oven and line the muffin tin. Use a high-speed blender to combine all the pumpkin batter ingredients until completely smooth and lump-free; this is crucial for the flourless texture. For the cheesecake swirl, use a hand mixer or vigorously whisk the softened cream cheese, syrup, and vanilla until it’s completely creamy with no lumps. When filling the liners, fill each only 2/3 full with pumpkin batter. Add a generous teaspoon of cheesecake mixture to the center of each. Use a toothpick to swirl in a figure-eight pattern, going no more than 2-3 times to avoid over-mixing the layers. Bake on the center rack and perform the toothpick test at 22 minutes.
Serving Suggestions
These muffins are versatile. Serve them slightly warm for a comforting dessert, topped with a dollop of whipped cream or a drizzle of caramel. For breakfast, pair one with Greek yogurt and a side of fresh berries. They are perfect for a holiday brunch platter or packed into lunchboxes for a sweet, satisfying treat. A sprinkle of chopped pecans or walnuts on top before baking adds a delightful crunch.
How-to Summary
In short: Blend wet pumpkin batter ingredients until smooth. Separately, whip cream cheese, maple syrup, and vanilla. Portion pumpkin batter into a lined muffin tin, add dollops of cheesecake mixture, and gently swirl. Bake at 350°F for 22-25 minutes until set. Cool before serving.
Frequently Asked Questions
Can I use a different sweetener? Yes. Honey works as a direct substitute for maple syrup in both the batter and swirl. For a sugar-free version, a monk fruit or erythritol-based syrup can be used.
My cottage cheese is lumpy after blending. What went wrong? Ensure you are using a high-powered blender and blend all the wet ingredients together for a full minute. Small-curd cottage cheese or even ricotta can be a smoother alternative.
How should I store these muffins? Store cooled muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw overnight in the fridge.
Can I make these dairy-free? For the batter, use a dairy-free yogurt instead of cottage cheese. For the swirl, use a high-quality vegan cream cheese alternative.
Why are my muffins sinking in the middle? This is often due to under-baking or opening the oven door too early. Ensure the centers are fully set and a toothpick inserted near the edge (not through the cheesecake swirl) comes out clean.
Common Mistakes to Avoid
- Over-swirling: Swirling too much blends the cheesecake into the batter, losing the distinct marbled effect.
- Cold Ingredients: Using cold cream cheese or eggs leads to a lumpy swirl and can affect the rise.
- Overfilling Liners: Filling more than 2/3 full causes messy overflow and uneven baking.
- Not Blending Thoroughly: Grainy batter results from not blending the cottage cheese completely smooth.
- Skipping the Cooling Step: Transferring muffins immediately can cause them to break apart; they need time to set.
Conclusion
These Flourless Pumpkin Cheesecake Swirl Muffins are a testament to how delicious gluten-free baking can be. They masterfully combine the cozy essence of fall with the indulgent creaminess of cheesecake in a convenient, healthy-ish format. By following the detailed guide and avoiding common pitfalls, you can reliably create a stunning treat perfect for any autumn occasion. Enjoy the process and the delightful results!