keto Pumpkin Cheesecake Muffins

keto Pumpkin Cheesecake Muffins
PUMPKIN CREAM CHEESE SWIRL MUFFINS: MOIST SPICED PUMPKIN MUFFINS ARE TOPPED WITH SWEET CREAM CHEESE THAT MELTS INTO THEM AS THEY BAKE AND ONLY TAKE 30 MINUTES!

INGREDIENTS
MUFFINS
  • 1 3/4 c. flour
  • 1/4 c. SPLENDA® Sugar Blend
  • 1/4 c. SPLENDA® Brown Sugar Blend
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. Sea salt
  • 2 tsp. pumpkin spice mix
  • 2 large eggs
  • 1 c. pumpkin puree
  • 1/2 c. canola oil
  • 1/4 c. skim milk
  • 1 tsp. vanilla extract

CHEESECAKE SWIRL
  • 6 oz. light cream cheese, softened
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 2 tbsp. SPLENDA® Sugar Blend

DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with 12 muffin liners. In a large bowl, mix together flour, SPLENDA® Sugar blend, SPLENDA® Brown Sugar Blend, baking powder, baking soda, salt, and cinnamon. Add in the rest of the ingredients and mix well.
  3. Make cheesecake batter: In another large bowl, beat cream cheese, egg yolk, vanilla, and SPLENDA® Sugar blend until smooth.
  4. To muffin tin, add pumpkin batter three-quarters of the way up. Top with about 1 tbsp. cheesecake batter. Swirl tops of muffins with a toothpick.
  5. Bake for 20-22 minutes or until a toothpick comes out clean.
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