Recipe by @ketolalaloveu
It’s pumpkin spice season y’all! I love October for many reasons, but finding pumpkin spice flavor/scented everything is one of my favorites! When I saw that @eatsweetlogic had a Pumpkin Spice Mix - I knew I had to try it immediately.
I whipped up the mix as directed, using Kerry gold butter as a swap for oil, as well as a quick cheesecake batter consisting of cream cheese, egg, allulose, lemon juice, vanilla extract and a pinch of salt. After filling a greased muffin tin halfway, I topped the mix with a heaping spoonful of cheesecake batter, and then again with more muffin mix, marbling the two together with a toothpick before baking.
22ish minutes later at 350 F and my kitchen was smelling heavenly! These came out even better than I could have anticipated. The texture is soft and moist, yet still “muffiny” and the slightly tart cheesecake mixture added a smooth texture for contrast. These will definitely be a fall staple in my house!
I whipped up the mix as directed, using Kerry gold butter as a swap for oil, as well as a quick cheesecake batter consisting of cream cheese, egg, allulose, lemon juice, vanilla extract and a pinch of salt. After filling a greased muffin tin halfway, I topped the mix with a heaping spoonful of cheesecake batter, and then again with more muffin mix, marbling the two together with a toothpick before baking.
22ish minutes later at 350 F and my kitchen was smelling heavenly! These came out even better than I could have anticipated. The texture is soft and moist, yet still “muffiny” and the slightly tart cheesecake mixture added a smooth texture for contrast. These will definitely be a fall staple in my house!
