Description
Super pop-able, bite sized pumpkin muffins with a creamy cheesecake center.
Ingredients
Scale
- 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
