Cream Cheese Filled Mini Pumpkin Coffee Cakes

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Sweetening up this Fall day with these Cream Cheese Filled Mini Pumpkin Coffee Cakes! A tender and moist pumpkin cake, layered with the most delicious pumpkin spice streusel, and swirled with cream cheese for that extra special touch. Then, after baking, each little cake in rolled in a spiced sugar! Every bite is tender, sweet, pumpkin-y, with a little bit of tang coming from the cream cheese. Truly the perfect breakfast bake for the Fall season!

About The Recipe

One of our most popular recipes from last year was our Pumpkin Coffee Cake. So, we thought it would be fun to do a little twist on the recipe to give you all something a little extra special to bake this year for breakfast!

I mean, who doesn’t love individually sized cakes that you get to eat for breakfast?

Though, I will be honest, my mom and I have had this pumpkin cakelet pan for YEARS, but we’ve not ever really used it. Before this blog, we never baked anything with pumpkin, but now it’s one of our favorite things to do for Fall!

So, now just seemed like the perfect excuse to try this pan out. Actually, seeing the pan in our cabinet is what gave us the inspiration behind this whole recipe!

Though, if you don’t have this exact pan, no worries. If you have a mini bundt cakelet pan, that will work, too!

This recipe is mostly about the shape of the cakes, yes, but the flavor is just so. good. If you’ve read our blog before, you’ll know that I adore anything made with pumpkin, but when you mix in a spiced streusel with some cream cheese…it’s simply irresistible!

All the flavors meld and balance each other out beautifully. From the spices, to the tangy cream cheese, to the sweet pumpkin cake.

You could not ask for a better way to celebrate a Fall morning than with these mini pumpkin coffee cakes!

Is There Coffee In Coffee Cake?

To our surprise, one of our readers left a comment wondering where the the coffee was in our Cinnamon Streusel Coffee Cake. The term, “coffee cake” simply means a cake that is served at breakfast alongside a cup of coffee. So, while there is no coffee in our coffee cake recipe, there is lots of pumpkin, cream cheese, and (of course) streusel!

Reasons You Will Love These Mini Pumpkin Coffee Cakes

• Tender, moist, and delicious!
• Individually sized.
• Perfect for Thanksgiving.
• Freezes well.
• Easy to make (no mixer required)!

Equipment Needed

• Mixing Bowls
• Whisk
• Pumpkin Cakelet Pan
• Medium Cookie Scoop
• Wire Cooling Rack

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Filling:

• Granulated Sugar
• All-Purpose Flour
• Pumpkin Pie Spice
• Melted Butter
• Melted Cream Cheese

For The Cake:

• All-Purpose Flour
• Granulated Sugar
• Pumpkin Pie Spice
• Baking Powder
• Baking Soda
• Salt
• Vegetable Oil
• Whole Milk
• Large Eggs
• Pumpkin Purée
• Vanilla Extract

How To Make Mini Pumpkin Coffee Cakes

Step 1: Prep the filling

Mix together sugar, flour, pumpkin pie spice, and melted butter. Set aside.

Step 2: Make cake batter

In a mixing bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

Whisk together vegetable oil, milk, eggs, pumpkin puree, and vanilla in a small mixing bowl.

Pour the liquid ingredients into the flour mixture and stir until well combined.

Step 3: Layer into pan

Using a medium sized cookie scoop, portion into cakelet pan. Sprinkle each cake with streusel. Pipe cream cheese over the top. Spoon cake batter over the cream cheese. Repeat until each cavity is full.

Step 4: Bake

Bake for 20-25 minutes, or until the cakes test done. Let cool slightly in pan before turning out.

Fresh or Canned Pumpkin?

For this recipe, it’s best to use canned pumpkin purée! Fresh pumpkin tends to lend much better to savory flavors, in our opinion, and canned pumpkin tastes better with sweet. Just make sure you buy pumpkin purée and NOT pumpkin pie filling, as the pie filling is already sweetened/spiced and will not work with this recipe.

How To Store

Once these muffins have cooled, you cans store them in a zip top bag and keep them in the fridge for 3-5 days. You can also freeze them in a freezer safe zip top bag for 1-2 months!

Substitutions

• You can use cinnamon instead of pumpkin pie spice in streusel and the cake.
• If you do not like cream cheese, you can omit filling the cakes, and just use the streusel. Just remember bake times may vary slightly.
• If you don’t have a pumpkin cakelet pan, you can use a mini bundt pan!

Looking for more recipes like this? Here are a few you may like: Pumpkin French Toast, Cinnamon Streusel Coffee Cake, Pumpkin Bread, Apple Pie Coffee Cake, Southern Holiday Nut Cake

Expert Tips

• You need to use pumpkin puree for this recipe, NOT pumpkin pie filling.
• Be sure to check the expiration date on your baking powder and baking soda.
• This cake mixes better when all the ingredients are room temperature.
• Be careful to not OVER mix the cake.
• Use the microwave to melt the cream cheese.
• Using a cookie scoop is the best way to measure out the batter to ensure each cake is even.
• If your cream cheese cools and becomes firm again while or before filling the cakes, you can re-melt it in the microwave.
• When adding the top layer of batter, make sure it covers the entire layer of streusel. Also, tap the pan down a few times once all the cavities have been filled to help get rid of any gaps/air bubbles.
• Let these cakes cool a few minutes in the pan before turning out.

When you make these Cream Cheese Filled Mini Pumpkin Coffee Cakes, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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