Tender, moist, sweet, and full of flavor! These Cream Cheese Filled Mini Pumpkin Coffee Cakes are a cute, but oh so delicious breakfast treat to serve all season long. YUM!
In a medium bowl, mix together sugar, spice, flour, and melted butter. Set aside.
Cupcakes
Heat oven to 350℉.
Spray pan with baking spray (or line with paper liners if using a regular muffin pan). Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a medium bowl, whisk together milk, oil, pumpkin, eggs, and vanilla.
Pour wet ingredients over dry ingredients.
Mix until smooth.
Assembly
Use a 1½ Tablespoon scoop to portion muffin batter in each cavity.
Spoon ½ Tablespoon of the melted cream cheese over the batter.
Top with 1-2 Tablespoons streusel per muffin.
Scoop another 1½ Tablespoons batter over top.
Bake for 25 minutes, or until cakes test done.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 gto the measurement for each cup of flour.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!
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.