Moist pumpkin cakes with a creamy cheesecake filling.
Mini Pumpkin Cheesecakes Filling: 
1 (8 oz. package) cream cheese, softened 
1 large egg 
1 tablespoon all purpose flour 
1 cup powdered sugar 
To prepare the filling, combine the cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. 
Set aside. 
Cake 
1 cup Libby's Pumpkin Puree 
1 1/2 cups all-purpose flour 
1/2 teaspoon cinnamon 
1/2 teaspoon nutmeg 
1/2 teaspoon cloves 
1/2 tablespoon plus 
1/2 teaspoon pumpkin pie spice 
1/2 teaspoon salt 
1/2 teaspoon baking soda 
2 large eggs 
1 cup sugar 
1/2 cup + 2 tablespoons vegetable oil To make the cakes, preheat the oven to 350 degrees and line small muffin pans with paper liners. 
In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda and blend well. 
In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. 
With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. 
Fill each muffin tin about 2/3 full (about a tablespoon or so) with batter and then add about a teaspoon or so of cheesecake filling on top. 
For the topping: 
1/4 cup sugar 
2 1/2 tablespoons flour 
3/4 teaspoon ground cinnamon 
2 tablespoons cold unsalted butter, cut into pieces 
To make the topping, 
combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. 
Sprinkle each cake with with topping and bake at 350 degrees for about 12-14 minutes. Very addicting! *** Photograph is copyrighted and the property of ©Welcome Home. Please feel free to share by ONLY using the Share button that Facebook has provided. Do not download my photo and recipe.