Big day here friends… don’t scroll down to the end of the post to see it yet, but there is something waiting for you down there that has never been done before here on LLK. Okay, you peek if you want, but then come right back up.
Sorry, we are not giving away a car or anything. No Oprah favorite things here. Hope you aren’t too disappointed.
But in a way I guess I am giving away these Mini Pumpkin Cheesecake Muffins! And I know while there are definitely some grouchy #PSL haters out there, a lot of you are super excited that pumpkin season is finally here and it is now socially acceptable to practically take a bath in anything and everything pumpkin spice.
Ew, not really.
These little pumpkin muffins are super pop-able, and there is no such thing as eating just one. That cheesecake filling just makes my day every time. Take a peek and see how easy they are to make!
Hope you get the chance to try them. If you do, make sure you take a pic and tag me on Instagram. Love seeing LLK recipes made in all your own lovely kitchens!
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Mini Pumpkin Cheesecake Muffins
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: about 48 mini muffins
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Super pop-able, bite sized pumpkin muffins with a creamy cheesecake center.
Ingredients
- 1/2 cup coconut oil (in liquid form)
- 1 cup sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 15 ounces pure pumpkin puree
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
For the Cheesecake Filling
- 12 ounces cream cheese, room temperature
- 2/3 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees, and spray a mini muffin pan with nonstick spray. Set aside.
- In a large bowl, whisk coconut oil with both sugars, eggs, and vanilla until smooth. Fold in the pumpkin puree and set aside.
- In another bowl, mix flour, baking soda, salt and spices together.
- Mix the flour with the pumpkin batter and stir until well incorporated. Set aside.
- In a medium bowl, beat cream cheese with an electric mixer on medium speed. Add sugar, egg, and vanilla extract and beat until smooth and creamy.
- Scoop the pumpkin muffin batter into a gallon size Zip-loc bag, squeeze the air out, seal the bag, and cut one of the bottom corners off.
- Scoop the cheesecake filling into a quart size Zip-loc bag, squeeze the air out, seal the bag, and cut the off one of the bottom corners.
- Pipe the pumpkin muffin batter into each mini muffin well to 3/4 full.
- Pipe the cheesecake filling into the center of each well of batter, until it is almost to the top of the well.
- Bake at 350 degrees for 13-15 minutes, then cool in the pan for 5 minutes before removing the muffins to a cooling rack. Store in a sealed container and refrigerate. Serve cold or room temperature.
Nutrition
- Serving Size: 1 Mini Muffin
- Calories: 99
- Sugar: 8.1g
- Sodium: 65mg
- Fat: 5.1g
- Saturated Fat: 3.4g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.4g
- Protein: 1.4g
- Cholesterol: 19mg
Kelly Collier says
These are the best!! I made them for a potluck at work and they were gone within a hour. These are now my go to recipe when I crave anything pumpkin! My husband, who usually dislikes pumpkin anything loved them!
Michelle says
Do you think this recipe would be good to use as a pie filling?
Julie says
The texture of the pumpkin muffin wouldn’t be quite right as a pie filling. If you are looking for a pumpkin cheesecake pie – I’d try this one! Looks so good. https://www.kingarthurbaking.com/recipes/pumpkin-cheesecake-pie-recipe
Ginna says
Oh, my goodness. These are DELICIOUS! This recipe is definitely a keeper. Made a batch for friends at Thanksgiving, and they are a HIT. I think the coconut oil is the magic ingredient, but what do I know? SO easy to make, quick, they cook fast (14 min. in my oven produced PERFECTLY baked muffins). These could have been bought at a bakery, they are that good.
Pat says
This recipe is so moist and delicious. Definitely a keeper. Thanks for sharing.
Ulrike says
Can I use a reg. Oil instant coconut oil
Susan Robb says
These taste really good, but getting the batter into the pan was a mess. Using plastic bags was an absolute disaster! I will try these again, but using icing bags and tips. They are so cute, and I really want mine to come out right!
JM_in_VA says
I have made hundreds of pumpkin muffins over the years and this is the first time I used coconut oil. The muffins turned out moist and tender and flavorful. I had no trouble with the muffin batter, but the cream cheese filling was way too thin and made a total mess trying to fill one muffin to the next. I ended up adding another cup of powdered sugar plus a tablespoon of flour to thicken it. In the end, these turned out to be delicious and I will make them again.
Debbie says
Subbed 1/2c vanilla protein for flour
Example 1 1/4c flour and 1/2c whey protein
1 1/2 x spices ex. 3tsp cinnamon
Subbed applesauce instead of oil
Doubled vanilla
Made into mini muffins at 375/12 min
Julie says
Glad that worked out for you, Debbie!
Debbie says
Also cut sugars in half
NickiDE says
These are delicious. I also took the lazy way out and just spooned a teaspoon full of pumpkin mix in each mini cup, then a tsp full of cream cheese filling on top, then another small spoon of pumpkin on the top. Mine did take18 minutes to bake.
Barbara Robson says
can mini pumpkin cheesecake muffins be frozen for later use
Julie says
Yes, they just get a little sticky when thawed.
Carole Casper says
Can the cheesecake filling be used in the regular size muffins?
Julie says
Yes, you could do that.
Brenda says
Can canola oil be substituted for coconut oil?
Marianne Rohde says
Making today , as the recipe is written š
Wondering , if I want to sub almond flour for future , will that work or would I need to mix it with the flour +almond flour ?
Kat says
Amazing, this recipe does not need any adjustments at all. So good!
Hayley says
I just made these and I canāt stop eating them! They are perfect, and I followed the recipe almost to a T.
What I changed was I used 3 teaspoons of pumpkin pie spice instead of the spices she lists, since I didnāt have the nutmeg or cloves. I upped the total spices from 2.5 tsp to 3 because recently I made a pumpkin loaf that was just not strong enough in flavor. 3 teaspoons was perfect!
I also measured my flour by weight- using King Arthurās conversion, 1.75 cups is 210 grams of AP flour- that worked perfectly!
Also donāt be shy with the cream cheese. I had some leftover and really, you can never put too much! Follow the technique in the video- put the piping bag into the middle of the muffin batter and squeeze. Then lift as you notice it filling. Itās much better to actually āfillā the muffins rather than just put on the top.
Iām saving this recipe and it will be my go-to!
Julie G says
Plan to make these for a party this week. Question, can I use foil baking cups? I want to use them for color on my platter (gold foil cups). Thank you.