Raw Paleo Banana Pumpkin Cheesecake Muffins Recipe

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This Raw Banana Pumpkin Cheesecake Muffins Recipe has been made possible by Good Cook. This post may contain affiliate links. All opinions are mine and mine alone.

Raw Banana Pumpkin Cheesecake Muffins

{gluten/dairy/soy/corn/potato/egg/coconut/refined-sugar free}

 Raw Paleo Banana Pumpkin Cheesecake Muffins Recipe

I was recently sent a ton of Good Cook Bakeware to try out, including a pumpkin scoop, and I was tasked with creating a pumpkin recipe. I just made Pumpkin Pie Cake, so this time I decided to try out a cheesecake recipe. This isn’t like your typical cheesecake, though, since it doesn’t contain grains, dairy, or refined-sugar. And yet it tastes crazy good! {The pumpkin scoop, by the way, can also be used for scooping squash! It’s available at Walmart.}

If you prefer to bake with fresh pumpkin puree, I highly recommend using the pumpkin scoop. It comes with a scooper and a knife, and really cuts down on the time it takes to get out all of the seeds and “guts”.

Raw Paleo Banana Pumpkin Cheesecake Muffins Recipe

Raw Paleo Banana Pumpkin Cheesecake Muffins Recipe

Ingredients:

Crust:

¼ cup raw and unsalted pecans

¼ cup raw and unsalted walnuts

1 tablespoon honey

½ tablespoon melted ghee or coconut oil

1 teaspoon vanilla extract

pinch of sea salt

Filling:

½ cup unsalted macadamia nuts or cashews – If you use cashews, make sure you soak them for 6-24 hours first

½ banana

¼ cup pumpkin puree

1 tablespoon honey

½ tablespoon cinnamon

 

Making It:

  1. Fill a 6 hole muffin tin with silicone baking cups. I used a Good Cook muffin tin :)
  2. Put the pecans and walnuts in a food processor and process until they’re small and crumbly. Add in the rest of the crust ingredients and process until well combined.
  3. Line each baking cup with about 2-3 tablespoons of the crust in an even layer on the bottom. Then push down a little bit in the center of each so that it goes up a bit around the sides.
  4. Put the macadamia nuts in the food processor (no need to clean it in between making the crust and the filling). Process them until it starts to resemble a nut butter. Then add in the rest of the filling ingredients and process until well combined.
  5. Pour the filling into each of the baking cups.
  6. Freeze the muffin tin for a few hours to let the cheesecake set.
  7. Remove and enjoy immediately, or let it defrost before enjoying.

 

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Disclaimer: This is a sponsored review. Please note that the opinions expressed are my own and have not been influenced by outside sources of any kind. Also note that this post may contain affiliate links. Please use due diligence when making any purchase decisions.

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