Five Minute Mini Spiced Muff-Cakes With Pumpkin Cheesecake Filling

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

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