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–+ servings
four pumpkin shaped cakes on white board with one cut in half, flowers and three more cakes around, a mini pumpkin, and a cake stand with more cakes behind.

Cream Cheese Filled Mini Pumpkin Coffee Cakes

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!
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 12 cakes
Calories: 493kcal

Ingredients

Filling

  • 1½ cups granulated sugar
  • 1 Tablespoon pumpkin pie spice
  • ¾ cup all purpose flour
  • 9 Tablespoons salted butter melted
  • 1 cup cream cheese melted

Cupcakes

  • 2 cups all purpose flour
  • ⅔ cup granulated sugar
  • 1 teaspoon baking powder
  • ⅔ teaspoon baking soda
  • ⅔ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ⅔ cup whole milk
  • ½ cup vegetable oil
  • ⅔ cup pumpkin purée
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

Instructions

Filling

  • 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

Substitutions
    • To substitute unsalted butter for the salted in the filling, add ¼ teaspoon salt.
    • 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.

Nutrition

Serving: 1muffin | Calories: 493kcal | Carbohydrates: 61g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 371mg | Potassium: 124mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2703IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg