Fitness recipe: Pumpkin cheesecake muffins with crunchy almonds

Do you like muffins? Then you will be pleased by our recipe for great pumpkin cheesecake muffins. They are an excellent alternative to a healthy breakfast, sweet dessert or snack. In addition, they contain lots of tasty cottage cheese and crunchy almonds. So, will you take a hint?

Ingredients for dough:

• 100 g pumpkin puree
• 100 ml milk
• 50 g wholemeal spelled flour
• 50 g fine oat flakes
• 50 g Erythrite
• 30 g coconut oil
• 30 g almonds
• 25 g protein in vanilla flavour
• 2 eggs
• 1 teaspoon of baking powder
• seasonings (1 teaspoon of cinnamon, ½ teaspoon of ground badian, ¼ teaspoon of ground cardamom)

Ingredients for filling:

• 150 g fine curd
• sweetener to taste (Agave syrup, honey, Erythrite)
• 1 teaspoon of lemon juice

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Procedure:

First of all, we prepare pumpkin puree. Cut the pumpkin in half and scoop out the seeds. Subsequently, bake it up for approximately 50 minutes or until the pumpkin is soft enough. After cooling, peel it and mix it with a stick mixer into a smooth puree. Meanwhile, mix all the dry ingredients in the bowl, such as flour, oat flakes, protein, Erythrite, all the seasonings for flavouring and baking powder. Then add the eggs, pumpkin puree, milk and liquid coconut oil and mix again.

After mixing the dry and liquid ingredients into the dough, add the chopped almonds. In another bowl, prepare the filling – mix curd, sweetener to taste and 1 teaspoon of lemon juice. Once the dough and the filling are ready, we can start dispensing it into silicone muffin cups. Add 1 tablespoon of dough to the basket, then a small spoon of curd filling and one spoon of dough on top to cover the filling. Place the muffins so prepared in the oven and bake them for about 20 minutes at 180° C. Remove the baked muffins from the oven, allow to cool and serve. Bon appetite!