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Export 12 ingredients for grocery delivery
Preheat oven to 350 degrees, and spray a mini muffin pan with nonstick spray. Set aside.
In a large bowl, whisk coconut oil with both sugars, eggs, and vanilla until smooth. Fold in the pumpkin puree and set aside.
In another bowl, mix flour, baking soda, salt and spices together.
Mix the flour with the pumpkin batter and stir until well incorporated. Set aside.
In a medium bowl, beat cream cheese with an electric mixer on medium speed. Add sugar, egg, and vanilla extract and beat until smooth and creamy.
Scoop the pumpkin muffin batter into a gallon size Zip-loc bag, squeeze the air out, seal the bag, and cut one of the bottom corners off.
Scoop the cheesecake filling into a quart size Zip-loc bag, squeeze the air out, seal the bag, and cut the off one of the bottom corners.
Pipe the pumpkin muffin batter into each mini muffin well to 3/4 full.
Pipe the cheesecake filling into the center of each well of batter, until it is almost to the top of the well.
Bake at 350 degrees for 13-15 minutes, then cool in the pan for 5 minutes before removing the muffins to a cooling rack. Store in a sealed container and refrigerate. Serve cold or room temperature.