Sugar, spice and everything nice (minus the stomachache)
Erin Cameron/PureWow
Seeking something scarily delicious to serve at your Halloween party? Whether you’re feeding tiny trick-or-treaters or grown-up ghouls, this recipe for mini pumpkin cheesecake muffins fits the bill. They’re autumnal, comforting and teeming with warm spices. But most importantly, they’re made with gut-friendly ingredients in favor of easy digestion, unlike many similar baked goods you’ll see this season.
Think of it as a sweet fall breakfast. The moist crumb and trio of cinnamon, ginger and nutmeg ensure that the muffins are the ultimate pairing for your beloved pumpkin spice latte. Meanwhile, the cheesecake-inspired swirl makes each bite tangy, creamy and just indulgent enough without veering too far into dessert territory.
As for its easy digestibility, gluten-free flour stands in for all-purpose flour, so those with sensitivities or allergies to wheat can still dig into these muffins. Better yet, the recipe calls for neutral oil instead of butter, as well as lactose-free milk and cream cheese. That means dairy-sensitive eaters won’t have any issues snacking on one (or three).
Want more gut-friendly inspo? Explore the full collection of recipes from The Uninterrupted Plate series here.
Prep
Cook
Total
Serves
20 min
15 min
35 min
24 mini muffins
Ingredients
Cheesecake Swirl
8 ounces lactose-free cream cheese, softened
2 tablespoons maple syrup
½ teaspoon vanilla extract
1 large egg yolk
Muffins
1½ cups gluten-free flour blend
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
1 cup pumpkin purée
⅔ cup maple syrup
2 large eggs
⅓ cup neutral oil (such as avocado, sunflower or light olive)
½ cup lactose-free milk
1 teaspoon vanilla extract
Directions
1. Preheat the oven to 350°F. Line a mini muffin tin with liners.
2. Make the cheesecake swirl: In a medium bowl, combine the lactose-free cream cheese, maple syrup, vanilla and egg yolk until smooth. Set aside.
3. Make the muffins: In a large bowl, mix all the dry ingredients. In a medium bowl, mix the pumpkin, maple syrup, eggs, oil, milk and vanilla. Add the wet ingredients to the dry and mix until just combined. Be sure not to over-mix.
4. Fill each mini muffin cup about three-quarters full with the muffin batter. Add a small dollop of the cheesecake mixture on top and lightly swirl it into the batter with a toothpick.
5. Bake until the muffins are set and lightly golden, 12 to 15 minutes. Cool them completely before removing them from pan, then serve.