Chocolate-Pumpkin-CheeseCake Muffins

Printable Recipe

Ingredients: 
for chocolate cake part

1/2 cup coconut oil
6 Eggs
1 teaspoon vanilla extract
1/2 cup pumpkin puree
1/4 cup Natures Hollow Maple Syrup

6 pks SweetLeaf powdered Stevia
1/4 cup Unsweetened cocoa
1/2 tsp Sea salt
1/2 cup coconut flour (sifted)
1/4 tsp baking soda

Directions:

Preheat oven to 350.

Mix the eggs and other wet ingredients in one bowl. I use my food processor - its easier.

Mix the dry ingredients together in another bowl.

Combine the wet and dry mixture together until well blended.

Spray your muffin pan with Coconut Oil Spray and fill all 12 cups evenly.

Place 4 Hershey's sugar free chocolate chips on each one and make a little well in each muffin.

Next Step - the CheeseCake Part:

1 8oz pkg cream cheese
1 egg
1/2 tsp vanilla extract
2.5 tsp Xylitol

microwave cream cheese for 30-40 seconds to soften
mix all ingredients together till smooth. Carefully pour by spoonfuls into the wells of the pumpkin muffins.

Bake at 350 for 25 minutes or until firm.

Let cool and store in the fridge.

They should have aprox. 1g sugar and 10g carbs each

Enjoy!