A pumpkin coffee cake that is made with layers of cake, cream cheese and a crumble topping. Baked with coconut flour this is a healthy alternative. The pumpkin cake is baked in two layers with a cheesecake filling. The cinnamon crumble topping is sheer delight. […]
Pumpkin bars slathered with a cream cheese frosting are a delicious cake baked with coconut flour. A low carb and gluten free cake that will have you reaching for another. This pumpkin bar recipe yields such a moist sponge you would never guess that you […]
This pumpkin mousse cake is a light and delicious dessert. A combination of two favourite desserts in one with a chocolate cake base topped with a light pumpkin mousse.
Although I enjoy pumpkin pie, I wanted something different. There is a cheesecake recipe that we both like where I used a cake base instead of biscuit, so this was a start to my pumpkin dessert process. I didn’t want to make a pumpkin cheesecake though so my mind wandered to a pumpkin mousse.
Pumpkin cream cheese cookies are another version of my cream cheese cookie recipe. Baked with coconut flour, these cookies are soft and delicious. I’ve been thinking of playing around with my cream cheese cookie recipe and since pumpkin spices are in the stores, it seems […]
This post may contain affiliate links. Please read my disclosure policy for more info. A pumpkin cheesecake brownie that has the warmth of pumpkin spices in a creamy brownie. A delicious low carb and gluten free treat. The initial intentions was to gently swirl the pumpkin […]
Here, muffins are slathered with a pumpkin cheesecake topping which is so good you could eat it by itself as a pudding! Okay, that may have been my excitement as I ate a couple of spoonfuls of the topping.
As I whipped up a large bowl full of the pumpkin cheesecake topping and resisted the urge to eat it all by myself, then deny that I ever made it to the Chief Taster, I thought that I should at least attempt to smother it’s creamy, spicy goodness over a muffin or two. Since it was a Sunday and I was in a full baking mode I made 2 batches of muffins, with different flavourings to see which one suited the topping the best. One was chocolate, the other pumpkin. Sadly there was not overall winner as this topping made everything delicious! Both had their own merits and I felt like awarding them both a “participation trophy”.
The good news is that you get two muffins recipes in this post! Well, that and the topping recipe which I decided to list separately in case you want to print or save it for another cake/muffin recipe. Or just make a batch of it and eat it hidden under a sheet to shield your shame.
Pumpkin Cheesecake Muffins
I’ll leave the decision of whether you want to make the chocolate muffin or pumpkin muffin to go along with the pumpkin cheesecake topping up to you. Or you could bake both and play “which one goes better”, “I can’t decide, eat another one”, “oh god, why did I eat so many muffins” as the Chief Taster and I did.
It was no surprise that we had a few muffins left over that I stored in the fridge and munched over the subsquent couple of days. They were still delicious. The topping bears up well. As to the chocolate drizzle, it’s up to you. I put it on the muffins purely because I had some chocolate in the cupboard (must have been hidden way, way back behind something for me to have a spare bar!) and it make the photos look better. Perhaps some finely chopped nuts sprinkled on the topping would be another way to go. Or both! Chocolate and nuts…like a muffin sundae! Yum!
These seasonal pumpkin bagels are full of spice and great with cream cheese. This pumpkin bagel is moist and soft. If you are looking for a hard bagel to chew on, then walk on! Split and toasted these are divine! Or even just by themselves Although […]
These pumpkin sticks are a sweet pumpkin tasty version of my low carb and gluten free cinnamon sticks. The difference being these are made with pumpkin and flavoured with pumpkin spices. Sweet, soft and delicious, I dare you to stop at eating just one! […]
This Caribbean spiced pumpkin dish is a delicious blend of aromatic spices with a touch of heat.
Caribbean pumpkin is also known as Calabaza and is similar to the pumpkin grown in the USA. It’s large, with a thick skin and has a bright orange flesh. Calabaza is sold by the chunk in our local market and in the stores. At the vegetable market you can pick the size you want whilst the vendor wields his machete knife and cuts it up. Never argue with a man holding a machete! (Actually, he is very nice and could well as be holding a butter knife!).
I often purchase a chunk of pumpkin to add to the dogs food that I make. Of course my dogs get home made food and nothing out of a can. I also bake pumpkin doggie cookies with coconut flour for them. They are my little four legged Diva’s! However, it was time I used the pumpkin in a dish for us and I thought that I would try a simple one pot dish and use Caribbean spices with it. It was delicious with the smooth, sweetness of the pumpkin paring so well with the spices. If you want a little less heat than avoid the scotch bonnet pepper and swap it for a milder one, like a jalapeno. Perhaps halve the ginger too.
If you accidentally overcook the pumpkin and it goes a bit too soft, then just puree it and make it into a soup. This is a great hearty one pot dish by itself. You could serve it with a side of cauliflower rice too.
Not only is pumpkin rich in antioxidants and beta carotene, it’s very low in calories, and a very good source of dietary fibre. So reach for a large spoon and have another serving! This seems to improve the next day too. We had leftovers so I stored it in the fridge. The next day I had it for lunch and it seemed even better than before! Although I could have missed breakfast and been extra hungry that day!
This post may contain affiliate links. Please read my disclosure policy for more info. This low carb walnut pumpkin pie has a crust made of ground walnuts with a dash of coconut. It’s also gluten free and Paleo. I added coconut to the pie crust to give it […]