Ingredients
- 1 egg
- 1/4 cup vegetable oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch ground cloves
- 15 ounces canned pumpkin (not pumpkin pie mix!)
- 1/3 cup Truvia® baking blend
- 2 cups all purpose flour (spelt or gluten-free flour OK)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces reduced-fat cream cheese softened
- 2 tablespoons Truvia® brown sugar blend
- 1/2 teaspoon ground cinnamon
Recipe Description
To make these easy cheesecake muffins, you can honestly start with whatever base muffin recipe you like. I used my own pumpkin muffin recipe and have also made them with pumpkin muffin mix when I’m in a hurry.
Don’t give up your favorite Fall flavors if you need to cut back on sugar. These satisfying muffins have 75% less sugar but all the taste you love!
