Step 1

Preheat oven to 350 degrees, and spray a mini muffin pan with nonstick spray. Set aside.

Step 2

In a large bowl, whisk coconut oil with both sugars, eggs, and vanilla until smooth. Fold in the pumpkin puree and set aside.

Step 3

In another bowl, mix flour, baking soda, salt and spices together.

Step 4

Mix the flour with the pumpkin batter and stir until well incorporated. Set aside.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Pipe the pumpkin muffin batter into each mini muffin well to 3/4 full.

Step 9

Pipe the cheesecake filling into the center of each well of batter, until it is almost to the top of the well.

Step 10

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.