Five Minute Mini Spiced Muff-Cakes With Pumpkin Cheesecake Filling

  • U Serves 3 People
  • P Prep: 00:05
  • P Cook: 00:02
Five Minute Mini Spiced Muff-Cakes With Pumpkin Cheesecake Filling

Nutritional Facts

per 1 serving size (Recipe makes 3 servings)


Amount Per Serving


Calories 197

Calories from Fat 53


% Daily Values*


Total Fat 5.88

9.05%


Saturated Fat 0.91

4.55%


Polyunsaturated Fat 0.77


Monounsaturated Fat 3.61


Cholesterol 0.00

0.00%


Sodium 216.70

9.03%


Potassium 317.93


Total Carbohydrate 32.52

10.84%


Dietary Fiber 6.38

25.52%


Sugars 8.77


Protein 6.05


Vitamin A 0.67%

Vitamin C 10.37%


Calcium 18.70%

Iron 16.17%


* Nutritional Values are estimated and may vary

³ Description

These little pumpkin/acorn/fall inspired desserts are a cross between three different desserts; they are made in the microwave like a mugcake, soft like a muffin, and filled and topped with a frosting like a cupcake. hence the name - muff cake. the muff-cake itself is dairy free and vegan but the filling is not. this can easily be remedied, however, by using a dairy free alternative.

² Ingredients

  •  0.3 cup, mashed Cooked Pumpkin
  •  2 tbsp Cinnamon
  •  1/4 tsp Nutmeg (Ground)
  •  1 tsp Vanilla Extract
  •  1 large (8" to 8-7/8" long) Bananas
  •  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
  •  0.3 tbsp Maple Syrup
  •  1/2 oz Oats
  •  1 tablespoon Extra Virgin Olive Oil
  •  1.5 serving (serving = 1/4 cup) Gold Medal Whole Wheat Flour
  •  0.3 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt
   

q Directions

5 minute mini spiced muff-cakes with pumpkin cheesecake filling - makes 2-3

1 banana, mashed
1 tbsp oats
1/3 cup whole wheat flour
1 tbsp olive oil
1 tsp vanilla extract
1 tsp baking powder
Sprinkle cinnamon and nutmeg

Combine all ingredients and mix well. Spoon batter into 2-3 cupcake liners and microwave 1min30sec. Let cool and prepare your filling:

1/3 cup Greek yogurt (or dairy free greek yogurt)
Cinnamon, to taste
1/4 cup pumpkin puree
Sweetener, to taste
Pinch xantham gum (optional)

Mix well until smooth and creamy. Scoop out some of the middle of each cupcake with a spoon and fill with some of your filling. Put the rest in a plastic bag, cut off the tip, and swirl on top of your muff-cakes

Recipe Provided by @f00dventures

U More Recipes By @f00dventures:

Quinoa Stew Chocolate Stuffed Pumpkin Spice Protein Muffins Blueberry Pie Filled Ice Cream Cups Five Minute Twisted Pizza Breadsticks

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