Pumpkin Cheesecake Muffins
THM:S, low carb, sugar free, gluten/nut free
Serves: 12
Cheesecake topping:
  1. Whisk the muffin dry ingredients. Add the wet ingredients and beat until smooth. Divide the muffin batter among 12 greased muffin tin holes.
  2. Beat the cream cheese until smooth. Add the rest of the cheesecake topping ingredients and beat again. Top off the muffin batter with the cheesecake batter. (You can swirl the cheesecake batter into the muffin batter if you like, or just leave it on top like I did.) Smooth the tops.
  3. Bake at 350* for 30 minutes or until a toothpick comes out cleanly and the cheesecake part is set. Let the muffins cool for 5 minutes, then remove them from the muffin tin and let them cool on wire racks. Refrigerate overnight before eating for best results. I prefer these muffins cold.
*If using THM Baking Blend, you'll probably need a little more since it's not as dry as my baking mix.
As written, the cheesecake layer is fairly thin - like a "baked frosting" of sorts. If you want a higher cheesecake:muffin ratio you could double or triple the batch of cheesecake batter and make 18 muffins instead!
The muffin part (without the cheesecake topping) can actually be dairy-free if you use a dairy-free protein powder to make my baking mix.
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-cheesecake-muffins/