Description

These healthy pumpkin cheesecake muffins combine pumpkin puree, Greek yogurt, and a creamy cheesecake center for a fall treat that is delicious yet light. Made with Bisquick mix and pantry staples, they are quick to prepare and perfect for breakfast or dessert.

Ingredients

Scale

1 cup pumpkin puree

2 cups Bisquick mix

1/2 cup Greek yogurt

1/3 cup light brown sugar

1.5 teaspoons pumpkin pie spice

2 large eggs

8 ounces cream cheese, softened

1 teaspoon vanilla extract

1/2 cup pumpkin pie filling

2 tablespoons coconut oil

2 tablespoons honey

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl whisk together Bisquick mix, pumpkin pie spice, and a pinch of salt.

3. In a separate bowl stir pumpkin puree, Greek yogurt, brown sugar, eggs, vanilla extract, and coconut oil until smooth.

4. Gently fold the wet ingredients into the dry ingredients until just combined.

5. Beat cream cheese, honey, and vanilla until smooth to make the cheesecake filling.

6. Spoon one tablespoon of pumpkin batter into each muffin cup.

7. Add one teaspoon of cheesecake filling to the center of each cup.

8. Top with another tablespoon of pumpkin batter, filling each cup three quarters full.

9. Optionally spoon 1/2 teaspoon of pumpkin pie filling on top and swirl with a toothpick.

10. Bake for 18 to 22 minutes until tops are puffed and a tester comes out clean, then cool in the tin for 5 minutes and transfer to a rack.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 8
Sodium: 200
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 20
Fiber: 2
Protein: 5
Cholesterol: 30

Keywords: pumpkin, cheesecake, muffins, healthy, fall, pie filling, bisquick, greek yogurt