Creamy, crunchy, moist and packed with flavor! These cheesecake stuffed pumpkin mini muffins combine the best of all holiday desserts in a gorgeous, bite-sized form.
Holiday season is finally in full swing – I can’t believe it’s already Thanksgiving this week! I’m guessing you’re finishing up your menu planning (check out this huge recipe roundup if you need some inspiration) so I made you these adorable pumpkin mini muffins as a delicious festive dessert. They’re definitely making an appearance on our holiday table!
The reason my family loves these so much is they take the best of all our favorite Thanksgiving desserts and wrap them all into tiny little packages. The flavorful pumpkin batter draws inspiration from pumpkin pie and bread, the crispy topping is borrowed from a streusel covered apple pie and the creamy (but low-fat!) cheesecake stuffing is probably quite self-explanatory.
As a bonus, the mini size of these muffins makes them super cute and perfect for holiday parties where people love to sample a bite here and a bite there. You can make them full-sized of course but the tiny version definitely works better for us.
Either way, these pumpkin mini muffins will be the one dessert where you won’t have to hold back. They’re free of refined ingredients, plant-based, low-fat and can be made gluten- and sugar-free (pick the healthiest sweeteners with my free guide!). These muffins are also suitable for most people with nut allergies (they contain coconut oil, but people allergic to nuts rarely have a problem with coconut).
Don’t be intimidated by the stuffing and topping parts of the recipe – these little guys are really easy to make! You’ll only need a couple more bowls than usual but the whole process is a piece of cake!
Seriously, have a look:
1. Begin with a teaspoonful of batter
2. Follow with a bit of filling
3. Top with more batter (don’t overfill!)
4. And finish up with streusel
5. Now bake for a few minutes (and lick out all the bowls while you wait)
Aaaaand you’re done :)
Convinced yet? Here’s the recipe:
- For the Cheesecake Filling
- 6 ounces (170 g) silken (or regular soft) natural tofu
- ¼ cup (60 g) unsweetened non-dairy yogurt
- 1 teaspoon vanilla extract (I used my homemade one)
- ¼ cup (50 g) healthy granulated sweetener (I used xylitol)
- 1 teaspoon (5 ml) lemon juice
- 1 teaspoon (3 g) gluten-free flour mix or whole-wheat flour
- For the Oat Streusel
- 5 tablespoons (60 g) healthy granulated sweetener (I used xylitol)
- 1 and ½ cup (120 g) oats OR scant 1 cup (120 g) oat flour (use gluten-free if needed)
- 1 teaspoon pumpkin spice or cinnamon
- ¼ cup (60 ml) melted coconut oil
- For the Pumpkin Batter
- 2 tablespoons (15 g) ground flax
- ⅔ cup (135g) healthy granulated sweetener (I used xylitol)
- 1 cup (230 g) pumpkin puree
- ⅓ cup (80 ml) melted coconut oil
- ¾ cup (180 ml) unsweetened non-dairy milk
- 1 teaspoon vanilla extract
- 1 and ¾ cups (220g) whole-wheat flour OR 245 grams gluten-free flour mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice (or cinnamon)
- Preheat the oven to 350 (180 Celsius) and line a mini muffin form with paper cups.
- Make the filling: Combine all ingredients in a food processor or a high-powered blender and blend until you get a smooth mixture. Set aside.
- Make the streusel: Blend all ingredients in a food processor or a blender until the streusel sticks together in crumbs. You can also do this without a processor if you use oat flour.
- Make the batter: In a large bowl, mix together the flax, sweetener, pumpkin puree, coconut oil, milk and vanilla. In a separate bowl, whisk together the flour, spices, baking powder and soda and salt and then pour into the wet mixture. Stir until combined.
- Divide into cups: Start out with a teaspoon of batter in each cup. Try to spread it out a bit so that the bottom of the paper cup is covered. Top with about a teaspoon of cheesecake filling and cover with more batter. You want each cup to be only about ¾ full.
- Sprinkle the top of each muffin with the prepared streusel (be generous) and pop the muffin form into the oven.
- Bake for about 15 minutes or until a toothpick comes out clean.
- Let cool a bit and then remove the muffins from the form.
- Repeat the process with the remaining batter, filling and streusel (the recipe is for ca. 2 batches)
- Dust with some healthy powdered sugar if you like and dig in :)
Tip: The muffins taste the best on the following day. They get even more flavorful somehow.
View Pumpkin Mini Muffins’ Nutritional Information
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