Cheesecake Stuffed Pumpkin Muffins

Prep: 15-20 min
Bake: 20-30 min
Makes 14 muffins, Serves 14

I’m a fan of cheesecake stuffed ANYTHING but the combination of pumpkin and the warming spices of fall go particularly well with the light, creaminess of cheesecake.  This recipe uses a hefty amount of pumpkin puree which is a sneaky way of dosing the family with extra vitamin A to strengthen their immune systems and protect their eyes.  Pumpkin is already full of fiber and great for the digestive tract so when combined with the digestive benefits of the Flour and Sugar Swaps, prepare yourself for a glorious morning bathroom experience!

Dry Ingredients:
1 ½  cups Flour Swap
1 ¼  cup Sugar Swap
1 teaspoon baking powder (double if using Grain-Free Flour Swap)
1/2 teaspoon baking soda (double if using Grain-Free Flour Swap)
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice

Wet Ingredients:
1 ¾  cups pumpkin puree (1 full can)
⅓ cup Butter Swap 
1 tablespoon vanilla extract

Cheesecake Ingredients:
¾  cup non-dairy yogurt (I use unsweet Forager Brand, or plain Greek Yogurt for extra protein)
¼  cup Sugar Swap
3  Tablespoons Flour Swap
¼  teaspoon baking powder
¼  teaspoon salt
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees and line your muffin cups.
  
Mix all dry ingredients in a large bowl then add wet ingredients and blend with a hand mixer until smooth batter is achieved.  Mix cheesecake ingredients in a separate bowl until smooth.  Load your muffin tins about 1/3 full with pumpkin batter, then spoon a large dollop of cheesecake batter on top.  Cover the cheesecake with pumpkin batter and finish it with a little more cheesecake batter on the very top, then do a light swirl with a spoon handle to blend.
  
Bake on the middle rack for about 22-25 minutes (up to 30 mins if using Grain-Free Flour).
  
Completely cool your muffins in the tin before removing and serving. *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store them covered in the fridge for up to a week.