Autumn Spice Cheesecake Muffins
 
Prep time
Cook time
Total time
 
Soft, moist muffins spiced with all the warm, Autumn spices and layered with stripe of cheesecake-goodness. Filled with zucchini, carrots, coconut oil, and maple syrup, these beauties are as nourishing as they are delicious!
Alison:
Serves: 12 large muffins
Grocery List
  • ⅔ c. coconut oil
  • ½ c. maple syrup
  • ½ c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. nutmeg
  • ½ tsp. dried ginger
  • ¼ tsp. ground cloves
  • 2 T. ground flaxseed
  • 2 heaping tsp. cinnamon
  • 1½ c. finely grated zucchini
  • ½ c. finely grated carrots
  • ⅓ c. golden raisins
  • Filling:
  • 4 oz. room temp. cream cheese
  • 2 T. sugar
  • 1 egg yolk
  • ½ tsp. vanilla
Here's how...
  1. Begin by finely shredding 1½ c. of zucchini and ½ c. carrot (usually around 1 carrot depending on size).
  2. In a small bowl, mix the following ingredients until smooth:
  3. oz. room temperature cream cheese
  4. egg yolk
  5. T. sugar
  6. /2 tsp. vanilla
  7. Preheat your oven to 375 degrees.
  8. Using your mixer, blend ⅔ c. melted coconut oil with ½ c. maple syrup and ½ c. brown sugar. Add in 2 eggs, one at a time and 1 tsp. vanilla, blending all well.
  9. In a separate bowl, mix the following dry ingredients:
  10. c. flour
  11. /2 tsp. baking powder
  12. /2 tsp. baking soda
  13. /2 tsp. salt
  14. heaping tsp. cinnamon
  15. /2 tsp. nutmeg
  16. /2 tsp. dried ginger
  17. /4 tsp. cloves
  18. T. ground flaxseed (optional)
  19. Mix the dry ingredients into the wet until thoroughly combined, but do not over-mix.
  20. Add in ⅓ c. golden raisins
  21. In a greased muffin tin or into paper baking cups, put 1 T. of the muffin batter into each cup. Make a small divet with a small spoon into each bit of batter and then put a spoonful of the cream cheese mixture onto each one and then scoop another Tablespoonful of batter over the top of the cream cheese. Sprinkle with cinnamon-sugar if desired.
  22. Bake for 18-20 minutes or until the top springs back when lightly touched.
  23. Let cool for 10 minutes and then move to a wire rack to cool thoroughly.
Recipe by That Which Nourishes at http://www.thatwhichnourishes.com/autumn-spice-cheesecake-muffins/