It gets better because these pumpkin cheesecake cups are actually not bad for you! They contain no grains, no dairy if you choose the delicious dairy free option, and no refined sugar (and very minimal honey/maple at that! ) so go ahead and eat another. Add your cheesecake topping on top of the pumpkin pie layer by filling the cups until the cheesecake mixture reaches the top. Add any topping you want now. And since these are Paleo pumpkin muffins you’re avoiding all of the ingredients that go into a typical muffin that make them a no-go on most diet plans.
Thank you so much for a truly dairy free paleo cheesecake recipe! 3 cups canned or fresh pumpkin puree 1 ½ cups of raw cashew ¾ cup of full fat coconut milk, canned or homemade 1 egg or an additional ¼ cup of coconut milk (the egg will make it firmer) ¼ cup of arrowroot powder ¼ cup of maple syrup ¼ cup of raw honey or more to taste 3 tbsp of coconut oil ½ to 1 tbsp of lemon juice 2 tsp cinnamon 2 tsp of pumpkin pie spice 2 tsp of vanilla extract 1 tsp of dry ground ginger ¼ tsp of salt. So why not try these Pumpkin Swirl Cheesecake Squares. Paleo Chocolate Cupcakes With Pumpkin Spice Frosting Hit The PaleOMG Blog Waves! →.
Pumpkin Cream Cheese Muffins by SouthBeachPrimal. Usually I lean more towards Paleo recipes for my website (because afterall, a Paleo diet works better with my rosacea) , I still can’t deny an amazing recipe with cheese. Try these healthy paleo pumpkin cupcakes with maple cream cheese frosting! A healthy pumpkin cheesecake with no sugar and minimal sweetener- it highlights the natural flavor of pumpkin with the aroma of fall spices.