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!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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PinIngredients
- 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
The Clever Carrot says
OMG Julie I just love these muffins with the cream cheese center! My kids will too. And this video is EXCELLENT!
I know it takes a lot of time an effort! Thanks for sharing!!!!!
Julie says
You’re right, videos take so much time, but thank you – that means A LOT coming from you!
Tami says
Do you think I can make these as regular size muffins for a bake sale? I’m sure I’d have to increase the baking time, but other than that, what do you think?
Julie says
Hi! Here is a regular size pumpkin recipe, you could integrate the cheesecake filling if you like though I haven’t tried it yet. Good idea!
https://lovelylittlekitchen.com/best-ever-pumpkin-muffins/
Nancy says
Hello, Do you have to use coconut oil? Any alternatives? Thank you!
Julie says
Hi Nancy, a canola or vegetable oil will also work in this recipe. Enjoy!
Nancy says
Thanks, Julie! How sweet of you to reply! I actually peeked at the recipe for muffins and you said for those of us that don’t like coconut that we won’t even be able to tell… And the moist factor is amazing! So I’m going tomorrow to HEB for some coconut oil! Thanks for stretching me!!! Nancy
Katya @ Little Broken says
I love love your little video and how simple you made it 🙂 I bet it took forever to film but you got it . Keep ’em coming. You’re inspiring me.
Julie says
Thanks for the encouragement Katya. Yep, takes forever. Can’t wait to see yours!
Elisa says
These little babies look super adorable and I can’t wait to make them…I have a feeling they’ll make quite a few appearances in our kitchen during the next months! Aaaannd…I really really enjoyed watching the little video, hope you’ll post others in the future.
xo
Julie says
Thanks so much Elisa, I hope to do more videos!
Donna says
I didn’t see the temperature that these are supposed to be cooked.
Julie says
Thank you for catching my error. It is supposed to say 350 degrees for 13-15 minutes.
Tara says
Is the timing the same if I make the mini muffins WITHOUT the cheesecake filling? Thanks!
Julie says
Tara, yes I think it would be the same baking time without the filling.
Heather says
OMG!!!! I made these and they are YUMMMM
I brought some to work and they were gone within minutes! Even a big hit with my kids! Thank you so much for this recipe
Julie says
So great that everyone loved them Heather! Thanks for letting me know!
Caroline H says
I made these a couple of months ago for some friends recovering from / celebrating a marathon completion.
Do you think I could use mashed banana instead of pumpkin & minus the cloves/nutmeg?
Julie says
Hi Caroline, what a good friend you are :0) I have made these with my Greek yogurt banana bread recipe and it worked out well. Here is a link to that recipe. You will just need to add the cheesecake part.
https://lovelylittlekitchen.com/greek-yogurt-banana-bread/
Caroline H says
Great thanks, I will try that next.
MS. FRANKIE BANKS says
I just made these pumpkin cheese cake muffins. I used regular muffin tins. I used ice tea spoon to
make whole in the center of the muffins. I also used the spoon to fill the muffins. They came out great.
I discovered that I should resist the temptation to over fill the muffins. The filling will run all over the top of your muffins and they will look sloppy!
Julie says
Wonderful! Glad you liked them.
maj says
have you ever made these using cupcake liners?
Julie says
No I haven’t, but I think you could definitely use them if you prefer. Enjoy!
Jane says
Do you grease the pan before baking?
Julie says
Jane, yes – it is a good idea to use a nonstick spray on the mini muffin baking pan. Thank you for pointing that out. I’ve added instructions to the recipe to reflect this.
Noah says
this is an amazing recipe
Heather says
Could I use a pre-mixed pumpkin spice?(one that has cinnamon, nutmeg, and clove? I really want to make these but dont have any individual spices on hand. Just a pumpkin spice mix.
Julie says
That should be fine! Enjoy!
debbie says
I’m wondering if you can freeze these for later? Or would the cream cheese not thaw well?
Julie says
Should freeze just fine!
Anne Armstrong says
These are very easy and amazingly yummy. I used a silicon gingerbread man baking sheet and they are super cute.
★★★★★
Anne says
Correct the top first line as states cook for an hour.
I cannot wait to make these! Thanks for a great recipe.
Julie says
Hi Anne, each batch will take 13-15 minutes to bake. I’m not sure why the cook time at the top of the recipe says one hour… just stick to the directions in the recipe itself. Thank you for pointing that out. Enjoy!
Jen Feddema says
Just made these for our long holiday weekend , husband tried them, loved them & told me to “put it into the rotation “ which means keep making them! They are so good!! Thanks!
★★★★★
Julie says
I’m so glad to hear they were a hit Jen! These are definitely one of my favorite fall recipes – I think it’s the crust that sets them apart!