Why Make This Recipe
Pumpkin Cream Cheese Chocolate Chip Muffins are a delightful treat to enjoy any time of the year, especially in the fall. The rich pumpkin flavor, creamy cream cheese filling, and sweet chocolate chips come together to make a muffin that feels both comforting and indulgent. These muffins are perfect for breakfast, snacks, or dessert. If you want to impress family and friends or just treat yourself, this recipe is a winner!
How to Make Pumpkin Cream Cheese Chocolate Chip Muffins
Making these muffins is a fun and simple process. Here’s how you can do it step by step.
Ingredients
To make about 24 muffins, you will need the following ingredients:
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For the Muffin Batter
- 4 large eggs
- 1 can pumpkin puree (15 oz / 425 g), 100% pure pumpkin, not pie filling
- 1 cup plain full-fat Greek yogurt (8 oz / 227 g)
- ¼ cup avocado oil (2 fl oz / 60 ml)
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 2⅓ cups all-purpose flour (11.5 oz / 325 g), unbleached preferred
- 1¾ cups brown sugar (14 oz / 395 g), light brown suggested
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups bittersweet chocolate baking chips (12 oz / 340 g), semi-sweet or bittersweet preferred
- Pumpkin Spice Mix (blend of cinnamon, nutmeg, and other warm spices) as needed
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For the Cream Cheese Filling
- 16 oz (454 g) cream cheese, softened, full-fat
- ¼ cup granulated sugar (50 g)
- 1 tablespoon all-purpose flour (8 g)
- 1 large egg
- 1 tablespoon milk (15 ml)
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For the Streusel Topping
- 1¼ cups all-purpose flour (about 6 oz / 180 g)
- ½ cup unsalted butter, melted (4 oz / 113 g)
- ½ cup brown sugar (4 oz / 113 g)
- 1 teaspoon ground cinnamon
- 1 large egg white
- Pinch of salt
Directions
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Preheat your oven to 425°F (218°C). Make sure it’s fully heated before you start baking. Prepare a 24-cup muffin tin by greasing it or lining the cups with paper liners.
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In a large bowl, whisk together the 4 eggs, 1 can of pumpkin puree, 1 cup of Greek yogurt, ¼ cup of avocado oil, and 1 tablespoon of vanilla bean paste until they are smooth and well combined.
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In a separate bowl, mix together the 2⅓ cups of all-purpose flour, 1¾ cups of brown sugar, 2 teaspoons of baking soda, 1 teaspoon of salt, and your desired amount of pumpkin spice mix. Make sure it is mixed thoroughly for an even distribution.
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Slowly fold the dry mixture into the wet mixture. Stir gently, making sure not to overmix. It’s okay if a few lumps remain as this keeps the muffins light.
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Using a hand or stand mixer, beat together the softened cream cheese, ¼ cup granulated sugar, 1 tablespoon all-purpose flour, 1 egg, and 1 tablespoon of milk until it is smooth and creamy with no lumps.
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In another bowl, combine the 1¼ cups of all-purpose flour, ½ cup brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Stir in the melted unsalted butter and the egg white until everything is combined evenly. The egg white helps bind and crisp the streusel topping.
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Layer the muffin tins as follows: Spoon a portion of the pumpkin batter into each cup, filling them about ⅓ full. Then, add a dollop of the cream cheese filling in the center and cover it with the remaining pumpkin batter. Lastly, sprinkle the streusel topping generously over each muffin.
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Place the muffin tray in the preheated oven and bake at 425°F (218°C) for 6-7 minutes. This will give you nice oven spring. After that, reduce the heat to 350°F (177°C) and continue baking for about 20 more minutes.
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To check if they’re done, insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs. If it has wet batter, bake for another 5 minutes at 350°F (177°C).
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Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Let them cool completely, as this helps set their structure and enhances the flavor.
How to Serve Pumpkin Cream Cheese Chocolate Chip Muffins
These muffins are best served warm but can also be enjoyed at room temperature. You can serve them plain, or spread a little butter on top for extra flavor. Pair them with a hot cup of coffee or tea for a comforting snack.
How to Store Pumpkin Cream Cheese Chocolate Chip Muffins
To keep your muffins fresh, store them in an airtight container at room temperature. They will last for about 2-3 days. If you want to keep them longer, you can freeze the muffins. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer. Just thaw them overnight in the fridge when you are ready to enjoy them!
Tips to Make Pumpkin Cream Cheese Chocolate Chip Muffins
- Make sure your cream cheese is at room temperature for the filling. This helps it blend more smoothly.
- Don’t overmix the batter to keep the muffins light and fluffy.
- Use a cookie scoop to help portion your batter evenly among the muffin cups.
- Feel free to add nuts or other spices to the batter for some extra flavor.
Variations
You can change up this recipe by using different types of chocolate chips, like white or milk chocolate. Add some chopped nuts or dried fruit for added texture and flavor. If you want a little kick, try adding some chopped candied ginger or a bit of orange zest to the batter.
FAQs
1. Can I substitute the pumpkin puree?
Yes, you can use applesauce or another type of fruit puree, but keep in mind that the flavor and texture will change.
2. Can I use low-fat yogurt instead of Greek yogurt?
Yes, but keep in mind that the texture and richness may be less creamy.
3. How do I know when muffins are done baking?
Insert a toothpick in the center of a muffin. If it comes out clean or with a few dry crumbs, they’re done.
Conclusion
Pumpkin Cream Cheese Chocolate Chip Muffins are an easy and delicious treat that’s perfect for any occasion. By following this simple recipe, you can create warm, fluffy muffins packed with flavor. Enjoy making them for yourself, your family, or as a lovely gift for your friends! Happy baking!
Pumpkin Cream Cheese Chocolate Chip Muffins
Ingredients
For the Muffin Batter
- 4 large large eggs
- 1 can pumpkin puree (15 oz / 425 g), 100% pure pumpkin, not pie filling
- 1 cup plain full-fat Greek yogurt (8 oz / 227 g)
- ¼ cup avocado oil (2 fl oz / 60 ml)
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 2⅓ cups all-purpose flour (11.5 oz / 325 g), unbleached preferred
- 1¾ cups brown sugar (14 oz / 395 g), light brown suggested
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups bittersweet chocolate baking chips (12 oz / 340 g), semi-sweet or bittersweet preferred
- Pumpkin Spice Mix (blend of cinnamon, nutmeg, and other warm spices) as needed
For the Cream Cheese Filling
- 16 oz cream cheese, softened, full-fat
- ¼ cup granulated sugar (50 g)
- 1 tablespoon all-purpose flour (8 g)
- 1 large egg
- 1 tablespoon milk (15 ml)
For the Streusel Topping
- 1¼ cups all-purpose flour (about 6 oz / 180 g)
- ½ cup unsalted butter, melted (4 oz / 113 g)
- ½ cup brown sugar (4 oz / 113 g)
- 1 teaspoon ground cinnamon
- 1 large egg white
- Pinch of salt
Instructions
Preparation
- Preheat your oven to 425°F (218°C). Prepare a 24-cup muffin tin by greasing it or lining the cups with paper liners.
- In a large bowl, whisk together the eggs, pumpkin puree, Greek yogurt, avocado oil, and vanilla bean paste until smooth.
- In a separate bowl, mix the all-purpose flour, brown sugar, baking soda, salt, and pumpkin spice mix.
- Slowly fold the dry mixture into the wet mixture, stirring gently.
- Beat together the cream cheese, granulated sugar, all-purpose flour, egg, and milk until smooth.
- Combine streusel ingredients in a bowl: flour, brown sugar, cinnamon, and salt. Stir in melted butter and egg white until combined.
Assembly
- Spoon pumpkin batter into each cup, filling them about ⅓ full.
- Add a dollop of cream cheese filling in the center and cover it with remaining pumpkin batter.
- Sprinkle the streusel topping generously over each muffin.
Baking
- Bake muffins at 425°F (218°C) for 6-7 minutes for oven spring. Then reduce heat to 350°F (177°C) and bake for about 20 more minutes.
- Check doneness by inserting a toothpick into a muffin center; it should come out clean or with a few moist crumbs.
Cooling
- Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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