Pumpkin cheesecake muffin

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(4 servings)
2 muffins per serving 

Each serving  provides 
1 fueling
1 healthy fat
3 condiments

2 cinnamon cream cheese swirl cake
1 golden pancake 
1 spiced pancake 
1/2 teaspoon baking powder
2/3 cup unsweetened almond or cashew milk
4 tablespoons pumpkin purée 
2 tablespoons unsalted butter melted
3 tablespoons egg beaters
cooking spray

Cream filling
1 tablespoons sugar free cheesecake pudding mix 
2 tablespoons unsweetened plain almond milk 
H2O  


preheat oven to 350
In a bowl; combine the cinnamon cream cheese swirl cake, spiced pancake, golden pancake, and baking powder. Stir in the milk, melted butter, pumpkin purée and the egg beaters till well combined.
Divide batter into 8 lightly greased muffin tins. 

Mix the 1 tablespoon sugar free pudding mix with the 2 tablespoons almond milk and whisk. If you want to add a little water you can so it’s not so thick. 
Divide that pudding mixture on top of each muffin. 
Bake for 15 minutes or till a inserted toothpick comes out clean.