Chocolate Chip Pumpkin Cheesecake Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


For the pumpkin

For the cheesecake


  1. Preheat oven to 350 degrees F. Line a muffin time with parchment paper liners and spray with coconut oil spray.
  2. In a large bowl, whisk together coconut flour, tapioca flour, maple sugar, pumpkin pie spice, baking soda and powder, and salt.
  3. Then add eggs, pumpkin puree, almond milk, and vanilla extract and use a spatula to mix until everything is completely combined and smooth. Fold in chocolate chips.
  4. In another bowl, add all ingredients for the cheesecake (except for the chocolate chips) and  beat together for 1-2 minutes until combine. Fold in chocolate chips.
  5. Use a cookie scoop to scoop the pumpkin batter into 12 muffin cups. This should fill each cup up about 1/3-1/2 full.
  6. Then use the cookie scoop to scoop the cheesecake layer on top of the pumpkin layer in each muffin cup.
  7. Using a knife, toothpick or anything else, swirl the two batters together to combined. 
  8. Place in the oven to bake for 30 minutes.
  9. Remove from muffin tin and place on a wire rack to cool.
  10. Store in closed container in fridge. 


Recipe Notes

*I used Kite Hill brand

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