Bite-Size pumpkin cheesecake muffins

Bite-Size pumpkin cheesecake muffins
  1. 1/2 cup coconut oil (melted and slightly cooled)
  2. 1/2 cup white sugar
  3. 1/2 cup dark brown sugar
  4. 2 eggs
  5. 1 teaspoon vanilla extract
  6. 2 cups pumpkin puree (NOT pumpkin pie filling)
  7. 1 & 3/4 cups all purpose flour
  8. 1 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 2 teaspoons pumpkin pie spices
  12. 16 ounces cream cheese (2 packages), room temperature
  13. 3/4 cup powdered sugar
  14. 1 egg
  15. 1 teaspoon vanilla
  1. Preheat oven to 350 degrees.
For the muffins
  1. In a large bowl, whisk coconut oil with sugars, eggs, and vanilla until blended. Gently fold in the pumpkin puree and set aside.
  2. In another bowl, mix together the flour, baking soda, salt and spices.
  3. Using a spatula, mix the flour with the pumpkin batter and stir until well incorporated. Set aside.
For the Filling
  1. Beat cream cheese with an electric mixer on medium speed. Add sugar, egg, and vanilla and beat until smooth and creamy.
  2. Fill the mini muffins tins 1/2 full with the muffin mix.
  3. Fill a freezer-size Ziploc bag with the cheesecake mix, squeeze out the air and seal the bag.
  4. Cut off one of the bottom corners.
  5. Insert the cut corner into the middle of the (UNCOOKED!) muffins and squeeze out enough cheesecake filling to make the muffins now 3/4 from the top.
  6. Bake at 350 degrees for 13-15 minutes. Cool and refrigerate or freeze.
  1. I use silicone mini muffins pans so they just pop right out, no need for greasing!

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