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! They are tender and moist tiny pumpkin cakes, layered with the most delicious pumpkin spice streusel, and swirled with cream cheese for that extra special touch. Then, after baking, each little cake gets rolled in a spiced sugar! Every bite is tender, sweet, and 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?

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!

But 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, 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 absolutely 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 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 – All you need is just regular unbleached all-purpose flour to create the most tender crumb.
• Granulated Sugar – Sugar does so much for baked goods other than sweeten! It keeps the cakelets soft and moist and helps promote browning as well as being an essential ingredient for structure and flavor!
• Pumpkin Pie Spice – adds a subtle flavor that really enhances the pumpkin flavor.
• Baking Powder – adds just the right amount of rise to these cakelets, making them tall and fluffy!
• Baking Soda – A second acting leavening to ensure the perfect rise!
• Salt – Just a dash to balance out the sugar and bring out the flavor.
• Vegetable Oil – keeps these cakelets incredibly tender and moist without adding unwanted flavor.
• Whole Milk – Using whole fat milk makes these cakelets incredibly tender!
• Large Eggs – Eggs are binders that add essential structure to baked goods. Remember to set our your eggs ahead of time to allow them to come to room temperature before mixing.
• Pumpkin Purée – For this recipe, its best to use canned pumpkin purée as this provides a sweeter more delicious pumpkin flavor.
• Vanilla Extract – Vanilla adds just a sweet undertone, making these cakelets irresistible!

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! It’s already silky and smooth – without all the effort! Just make sure you buy pumpkin purée and NOT pumpkin pie filling. The pie filling is already sweetened/spiced and will not work with this recipe.

How To Store

Once these cakelets 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 the streusel and the cake.
• If you do not like cream cheese, you can omit the filling, 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 cakelet is even.
• If your cream cheese cools and becomes firm again before or while 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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