Cream Cheese Flamin Hot Pumpkin (Print)

Spiced pumpkin pops with creamy cheese centers, coated in Flamin Hot crumbs for a fiery finish.

# Components:

→ Muffin Batter

01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 2 large eggs
10 - 1 cup pumpkin purée
11 - 1/2 cup vegetable oil
12 - 1/4 cup milk
13 - 1 teaspoon pure vanilla extract

→ Cream Cheese Filling

14 - 6 ounces cream cheese, softened
15 - 1/4 cup powdered sugar
16 - 1/2 teaspoon vanilla extract
17 - Pinch salt

→ Flamin Hot Crunch Coating

18 - 2 cups Flamin Hot flavored corn puffs or chips
19 - 2 tablespoons unsalted butter, melted

→ For Assembly

20 - 12 cake pop sticks or lollipop sticks

# Directions:

01 - Preheat oven to 350°F. Line a muffin pan with 12 paper liners.
02 - In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly blended.
03 - Whisk eggs, pumpkin purée, vegetable oil, milk, and vanilla extract in a large bowl until smooth and fully emulsified.
04 - Fold the dry ingredients into the wet mixture using a spatula until just combined, ensuring not to overmix.
05 - Beat softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt together in a separate bowl until creamy and lump-free.
06 - Spoon muffin batter to fill liners halfway, place one heaping teaspoon of cream cheese filling in the center of each, then cover with remaining batter.
07 - Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the outer cake comes out clean, avoiding the cream cheese center.
08 - Transfer baked muffins to a wire rack and allow to cool completely before handling.
09 - Pulse Flamin Hot corn puffs or chips in a food processor until fine crumbs form. Transfer to a shallow bowl and incorporate melted butter thoroughly.
10 - Remove paper liners from cooled muffins. Gently insert a cake pop stick into the base of each muffin.
11 - Brush or spread a thin layer of melted butter around each muffin, then roll in Flamin Hot crumb mixture to coat completely.
12 - Serve immediately or refrigerate for up to two days in a sealed container.

# Expert Advice:

01 -
  • Bold, unique flavor combination
  • Perfect for parties or snacking on the go
02 -
  • Contains wheat, milk, and eggs
  • Flamin Hot snacks may include soy and other allergens: check product labels
03 -
  • Use regular cheese puffs if you want less spice
  • Add a pinch of cayenne to the batter for more heat

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