Breakfast Desserts Recipes

Chocolate Chunk Pumpkin Cheesecake Muffins

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MUFFINS. Who doesn’t love a muffin? I don’t know why I don’t make them more often. The holiday season gets me in the mood to make them – PUMPKIN muffins that is. If you follow along on my IG stories, you know I’ve been struggling with these muffins. I am happy to announce that I have finally nailed the recipe – with one minor detail. I’ve though spelt flour was gluten free this whole time. Turns out it’s not. It has the gluten protein but because in spelt it is in it’s natural form, it is more water soluble making it easier to digest. So, kind of less gluten? I don’t know, we’ll go with that. Despite the gluten, these are indeed dairy free for all of my dairy free people out there! Regardless they’re delicious and you need to make them asap before pumpkin season is over.

I made the ‘cheesecake’ out of cashews. I love making sauces, ‘cheese’ and so many things out of cashews, it’s so easy to get it really smooth. Have you seen my cashew queso recipe? This cheesecake is only FIVE ingredients – FOUR and you can make it in a blender. I think that’s just about as easy as you can get! The pumpkin chocolate chunk muffin itself is moist and so dang satisfying. If you bring these to Thanksgiving, no one would ever know that they’re ‘healthified’. They’re perfect as a dessert or even as a fun special breakfast if you have family staying at your house this holiday season. I treat every breakfast like it’s a special occasion at my house sooooo there’s that. Pour yourself some coffee, heat up a muffin (or pull it out of the fridge if you’re like me), keep your slippers on and kick your feet up on the couch!

Love & A Messy Kitchen,



Chocolate Chunk Pumpkin Cheesecake Muffins

These muffins are the perfect dairy free addition to any holiday meal or to have on hand as breakfast for your guests!
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 Muffins



  • 1/2 cup Cashews soaked for atleast 2 hours
  • 1/8 cup Maple Syrup
  • 1/4 + 2 tbs Coconut Milk
  • 1/2 Lemon squeezed for juice
  • pinch of salt


  • 1 can Pumpkin Puree
  • 1 cup Almond Flour
  • 1/2 + 1/4 cup Spelt Flour
  • 2 Eggs
  • 1/2 cup Coconut Sugar
  • 1/3 cup Avocado Oil or any light flavorless oil
  • 2 tsp Pumpkin Pie Spice
  • 1/2 tsp Baking Soda
  • 1 cup Chocolate Chunks



  • Drain cashews and add to blender along with all of the other ingredients and blend until smooth
  • Refrigerate for minimum 2 hours, ideally overnight


  • In a medium bowl add pumpkin, coconut sugar, eggs, oil and vanilla. Stir until smooth
  • Mix in almond flour, spelt flour, baking soda and pumpkin pie spice until combined
  • Add chocolate chunks (i save some for the top) and stir until combined
  • Using an ice cream scooper, fill each cupcake liner about two inches. Add 1-2 tsps of your refrigerated cheesecake filling to the middle. Cover each muffin with remaining batter. Sprinkle extra chocolate chunks on top if desired. Bake for 30-40 minutes or until a knife comes out clean (minus the cheesecake)