With cooler fall breezes, it’s the perfect time for organic pumpkin cheesecake muffins! Super quick and easy to make, and all natural ingredients.

Here’s what you’ll need:

Muffin batter:
1 ¾ cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup honey, or maple syrup
1 cup packed brown sugar
1 (15 oz) pumpkin puree
2 large eggs
½ cup coconut oil
1 tablespoon vanilla extract

Cream cheese filling:
8 oz cream cheese
1 tablespoon honey
½ tablespoon vanilla extract

Steps:

1. Preheat oven to 350 F
2. Combine dry ingredients:
Flour
Pumpkin spice
Baking soda
Salt
3. Then add wet ingredients to same bowl:
Maple syrup
Brown sugar
Pumpkin puree
2 Eggs
Coconut oil
vanilla extract
4. Mix all together
5. In separate bowl, mix together the cream cheese filling ingredients:
Cream cheese
Honey
Vanilla extract
5. Now heat the softened cream cheese mixture for 15 seconds in the microwave
6. Fill muffin liner with ¼ cup of batter
7. Scoop in cream cheese mixture, (½ tablespoon), swirl in surface of muffin
8. Bake for 18-20 minutes