Seeking something scarily delicious to serve at your Halloween party? Whether you're feeding tiny trick-or-treaters or grown-up ghouls, this recipe for mini pumpkin cheesecake muffins fits the bill. They're autumnal, comforting and teeming with warm spices. But most importantly, they're made with gut-friendly ingredients in favor of easy digestion, unlike many similar baked goods you'll see this season.
Think of it as a sweet fall breakfast. The moist crumb and trio of cinnamon, ginger and nutmeg ensure that the muffins are the ultimate pairing for your beloved pumpkin spice latte. Meanwhile, the cheesecake-inspired swirl makes each bite tangy, creamy and just indulgent enough without veering too far into dessert territory.
As for its easy digestibility, gluten-free flour stands in for all-purpose flour, so those with sensitivities or allergies to wheat can still dig into these muffins. Better yet, the recipe calls for neutral oil instead of butter, as well as lactose-free milk and cream cheese. That means dairy-sensitive eaters won't have any issues snacking on one (or three).
