Cheesecake Pumpkin Cupcakes

Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free

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The original recipe for these cupcakes comes from Heidi, she a lovely lady I meet through Instagram and call my friend when I talk about her with my family and REAL friends (people who I actually know personally). A little about Heidi…. she has the most beautiful family, amazing extended family, she’s always positive, makes home cooked meals, lives in the south but above all she loves the Lord – who wouldn’t want to call her their friend?! One day I’ll meet her in real life.

Now, back to the cupcakes. I am not sure where she originally got the recipe but I know she doesn’t talk about recipes if she doesn’t absolutely love them. When I saw her make them a few times I knew I needed to give them a try but first I needed to ‘trimify’ them and, so, I did.

When you first look at the list of ingredients, please don’t be turned away. It’s a long list but they all go in the food processor and you will whip up your batter in no time. I hope you enjoy these as much as we did.

Ingredients for the Cupcakes

•    1 cup pumpkin puree
•    2 eggs
•    2 tsp baking powder
•    1 tsp cinnamon
•    1 tsp baking soda
•    2 tbsp apple cider vinegar
•    1 tsp xanthum gum
•    8 drops maple syrup flavoring (optional but gives it a great flavor)
• 1/2 tsp salt
• 1/2 tsp pumpkin spice
• 1/2 tsp vanilla extract
• 1/4 cup pyure
• 1/4 cup coconut oil, melted
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup whey protein powder

Instructions 

1. Preheat oven to 350 degrees.

2. Line a cupcake pan with liners (I prefer to use silicone liners, this prevents the cupcakes from sticking). Depending on the size of your liners you will get between 12-16 cupcakes.

3. Place all ingredients in a food processor and process for one minute. Scarp the sides down with a spatula and process again for a few seconds.

4. Divide the batter evenly in the prepared pan. Set a side.

Ingredients for the Cheesecake Topping

• 1/2 tsp vanilla extract
• 4 oz cream cheese, softened
• 1 egg
• 4 drops of maple syrup flavoring (optional but gives it great flavor)
• 2 tbsp pyure
• 1/2 cup chocolate chips (I used the Bake Believe brand but 85% is okay to use also)

Instructions

1. In a bowl of a stand mixer blend all ingredients but the chocolate chips until well combines and no clumps remain in the cream cheese. Gently, with a spoon stir in the chocolate chips.

2. Top each pumpkin cupcake with the cheesecake mixture.

3. Bake for 25 minutes (maybe a few minutes less depending on your oven). Gently cover the cupcakes with foil, do not press the foil down and bake an additional 8 minutes.

4. Allow the cupcakes to cook a few minutes before removing them from the pan.

Enjoy!!!!

If you make this or any of my recipes please tag me on Instagram, I love seeing your take on my favorites. 

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