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pumpkin cheese muffins

Pumpkin Cheese Muffins but Lighter

Healthy and easy recipe to satisfy your Starbucks goodies cravings but not wreck your diet. Instead of 350 calories and tons of ingredients that is close to impossible to pronounce, you get 100 very tasty and satisfying calories. It is a good trade off.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 29 minutes
Servings: 9
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method

Ingredients
  

  • 1 cup grinded old fashioned oats 100 grams of oat flour
  • ½ cup PB2 powdered peanut butter 3.5 oz (50g)
  • ½ cup monkfruit sweetener 3.5 oz (100g)
  • 1 large egg
  • ¼ cup non fat Greek yogurt 2 oz (56g)
  • 1½ cup pumpkin puree 13.2 oz (370g)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp pumpkin spice
  • ¼ tsp salt
CHEESE FILLING
  • 1¼ cup unsalted farmers cheese 5 oz (140g)
  • 1 tbs monkfruit sweetener ½ oz (15g)
  • 1 tsp vanilla extract

Method
 

  1. Grind the old fashioned oats. I use Nutribullet. If you have oat flour you can use it instead.
  2. Prepare dry ingredients by mixing grinded oats (or oat flour), PB2 (powdered peanut butter), monkfruit sweetener, spices and baking powder, baking soda, pinch of salt
  3. Prepare wet ingredients: in a bowl, crack the egg, add pumpkin puree (either canned or roasted) and vanilla extract.
  4. Combine all dry ingredients with wet ingredients and mix until smooth. Do not over mix.
  5. Prepare the filling: process the farmers cheese with monkfruit sweetener and vanilla extract in a food processor until smooth and creamy.
  6. Divide the batter evenly through 12 muffin tins. I use a silicon muffin pan with steel frame that makes it easy to remove baked muffins without using any oil or cupcake tins.
  7. Fill each muffin with cheese filling.
  8. Bake at 350 F for 20 - 25 minutes.