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Chocolate Chunk Pumpkin Cheesecake Muffins

November 8, 2018

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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.

muffins

muffins

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!

muffins

Love & A Messy Kitchen,

Jord

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!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Dessert
Servings 12 Muffins

Ingredients
  

Cheesecake

  • 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

Muffin

  • 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

Instructions
 

Cheesecake

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

Muffins

  • 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)
Keyword dairy free, muffin, pumpkin

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where are all the hot girls with stomach issues?! where are all the hot girls with stomach issues?! 🫠 recently got told I have IBS after months and months of some serious and consistent bloating. I’m currently on a low FODMAP diet (which actually isn’t as bad as I thought) for the next 6 weeks 🙃 so I wanted to share what I’m eating in case anyone else is struggling with meal ideas! Let me know below if you’re interested in seeing more 😌 

This was also on a day that we were getting low on food 😂 so it’s a bit random.

Meals in the vid:
- Bfast tostadas with almond flour tortillas (Trader Joe’s), @coreandrind queso (this may have some garlic in it), olive tapenade (*has garlic) and eggs
- snack: @gomacro bar
- lunch: Buffalo chicken Caesar (used the vegan Caesar from TJs), pecans and quinoa
- @sietefoods salt & vin chips
- brown rice pasta (Trader Joe’s), homemade red pepper tomato sauce and chicken

#ibsfriendly #lowfodmaprecipes #lowfodmapfriendly #whatieatinaday
The perfect end to July 😌 my soul couldn’t ev The perfect end to July 😌 my soul couldn’t even handle the amount of dolphins and other sea life we saw 😩🐬 🌊
been very into the mocktail game recently! alcohol been very into the mocktail game recently! alcohol has never made me feel the greatest and I’m really happy that all of the ~sober curious~ people are starting to come forward 🙃 we can still have fun drinks!!

Spicy Mango Mocktail: 
- 2oz @seedlipdrinks grove 42
- 2oz @traderjoes Spicy Mango Lemonade
- juice of 1 lime

Shake it up! *optional top with sparkling water #mocktailrecipe #sobercuriousmovement #nonalcoholicspirits
honestly I’m not sure why I haven’t shared thi honestly I’m not sure why I haven’t shared this before! My mom has been making it for a few years and it’s so. good. 😩

deets 👇🏼 
- cut and dice about a half of a watermelon (you want like two cups once it’s diced) and add to a bowl
- finely dice 1/4 cup pickled jalapeños (I love the sweet & hot from Trader Joe’s) add to the bowl
- finely dice 1/4 of a red onion * if you don’t want the flavor to be too strong, soak them in some water for a few min
- sprinkle with salt and juice of 1 lime
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