Splenda Sweet Swaps

There’s nothing basic about this pumpkin cheesecake


Makes: 12 Muffins



1¾ c. flour

¼ c. SPLENDA® Sugar Blend

¼ c. SPLENDA® Brown Sugar Blend

½ tsp. baking powder

1 tsp. baking soda

¼ tsp. Sea salt

2 tsp. pumpkin spice mix

2 large eggs

1 c. pumpkin puree

½ c. canola oil

¼ c. skim milk

1 tsp. vanilla extract

Cheesecake Swirl

6 oz. light cream cheese, softened

1 egg yolk

1 tsp. vanilla extract

2 tbsp. SPLENDA® Sugar Blend


  1. Preheat oven to 350°F.
  2. Line a muffin tin with 12 muffin liners. In a large bowl, mix together flour, SPLENDA® Sugar blend, SPLENDA® Brown Sugar Blend, baking powder, baking soda, salt, and cinnamon. Add in the rest of the ingredients and mix well.
  3. Make cheesecake batter: In another large bowl, beat cream cheese, egg yolk, vanilla, and SPLENDA® Sugar blend until smooth.
  4. To muffin tin, add pumpkin batter three-quarters of the way up. Top with about 1 tbsp. cheesecake batter. Swirl tops of muffins with a toothpick.
  5. Bake for 20-22 minutes or until a toothpick comes out clean.

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