Save A playful twist on classic pumpkin muffins: moist, spiced pumpkin dough with a creamy cheese filling, coated in Flamin Hot-inspired crunchy topping, served on sticks for easy snacking.
I made these for a Halloween party and guests loved their spicy crunch and creamy centers. Even kids got into the fun, grabbing them by the stick and dipping them in extra crumbs.
Ingredients
- Muffin Batter: 1 3/4 cups (220 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 2 large eggs, 1 cup (240 g) pumpkin purée, 1/2 cup (120 ml) vegetable oil, 1/4 cup (60 ml) milk, 1 tsp pure vanilla extract
- Cream Cheese Filling: 6 oz (170 g) cream cheese, softened, 1/4 cup (30 g) powdered sugar, 1/2 tsp vanilla extract, Pinch of salt
- Flamin Hot Crunch Coating: 2 cups (60 g) Flamin Hot flavored corn puffs or chips (e.g. Flamin Hot Cheetos), 2 tbsp (28 g) unsalted butter, melted
- For Assembly: 12 cake pop sticks or lollipop sticks
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Line a muffin pan with 12 liners.
- Mix dry ingredients:
- Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl.
- Combine wet ingredients:
- In a large bowl, whisk eggs, pumpkin purée, oil, milk, and vanilla until well combined.
- Make batter:
- Fold the dry mixture into the wet until just combined. Do not overmix.
- Prepare cream cheese filling:
- Beat cream cheese, powdered sugar, vanilla, and salt in a separate bowl until smooth.
- Assemble muffins:
- Fill each liner halfway with batter. Add 1 teaspoon cream cheese filling in center, then cover with remaining batter.
- Bake:
- Bake 20 to 22 minutes or until toothpick inserted (aside from filling) comes out clean.
- Cool and coat:
- Cool muffins on wire rack. Pulse Flamin Hot corn puffs/chips to crumbs in food processor, mix with melted butter.
- Stick and roll:
- Remove liners, insert stick into base, gently brush melted butter and roll muffins in Flamin Hot coating.
- Serve or store:
- Serve immediately or chill up to 2 days.
Save My family loves grabbing these as an after-school treat, especially with a glass of cold milk. The spicy crumb makes them a hit with adults too.
Required Tools
Muffin pan, mixing bowls, electric mixer or whisk, food processor, wire rack, cake pop sticks
Allergen Information
This recipe includes wheat (gluten), milk, eggs, and possibly soy. Always verify packaging for additional allergens.
Nutritional Information
Each pop contains approximately 280 calories, 15 g fat, 33 g carbohydrates, and 4 g protein.
Save These muffin pops bring a festive flair to any table. Have fun with flavors and enjoy sharing!
Recipe FAQs
- → How spicy are Flamin Hot muffin pops?
The Flamin Hot crust adds a noticeable kick, but you can adjust the heat by using milder puffs or chips.
- → Can I skip the cream cheese filling?
Yes, you may omit the filling for a lighter bite, but the creamy center adds delicious contrast.
- → What substitutes work for Flamin Hot snacks?
Use regular cheese puffs for less heat or other spicy, crunchy snacks to create your crust.
- → How do I store muffin pops?
Keep them chilled and covered for up to two days to preserve texture and freshness.
- → Can I make these pops nut-free?
Yes, double-check all ingredient labels to confirm they are free of nuts and tree nut traces.
- → Are muffin pops suitable for vegetarians?
Yes, all ingredients in these pops are vegetarian-friendly.