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!
Mini Pumpkin Cheesecake Muffins
Super pop-able, bite sized pumpkin muffins with a creamy cheesecake center.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: about 48 mini muffins 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
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
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!!!!!
You’re right, videos take so much time, but thank you – that means A LOT coming from you!
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?
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/
Hello, Do you have to use coconut oil? Any alternatives? Thank you!
Hi Nancy, a canola or vegetable oil will also work in this recipe. Enjoy!
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
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.
Thanks for the encouragement Katya. Yep, takes forever. Can’t wait to see yours!
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
Thanks so much Elisa, I hope to do more videos!
I didn’t see the temperature that these are supposed to be cooked.
Thank you for catching my error. It is supposed to say 350 degrees for 13-15 minutes.
Is the timing the same if I make the mini muffins WITHOUT the cheesecake filling? Thanks!
Tara, yes I think it would be the same baking time without the filling.
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
So great that everyone loved them Heather! Thanks for letting me know!
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?
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/
Great thanks, I will try that next.
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!
Wonderful! Glad you liked them.
have you ever made these using cupcake liners?
No I haven’t, but I think you could definitely use them if you prefer. Enjoy!
Do you grease the pan before baking?
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.
this is an amazing recipe
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.
That should be fine! Enjoy!
I’m wondering if you can freeze these for later? Or would the cream cheese not thaw well?
Should freeze just fine!
These are very easy and amazingly yummy. I used a silicon gingerbread man baking sheet and they are super cute.
Correct the top first line as states cook for an hour.
I cannot wait to make these! Thanks for a great recipe.
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!
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!
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!
I just made these, and they are so delicious! I didn’t have coconut oil, so I used vegetable oil and I used light brown sugar instead of dark(also didn’t have that). Other than that I made the double batch recipe as stated. I wanted to have extras that I could freeze for later. Though these are so good I’m wondering if I’ll even have enough leftovers between the 5 of us.
You don’t need to pipe it in! I was lazy and just put half the pumpkin batter in first then a layer of the cream cheese filling and then topped it off with the rest of the pumpkin mix. It was delicious! And they looked nice as well (this site wouldn’t allow photo).