Why Make This Recipe
Pumpkin Chocolate Chip Muffins with Cream Cheese Filling are a delightful treat that brings the flavors of fall right into your kitchen. This recipe combines the warm, spicy notes of pumpkin and autumn spices with the sweetness of chocolate chips and the creamy texture of cream cheese filling. Not only are these muffins delicious, but they are also easy to make and perfect for any occasion, whether it’s breakfast, a snack, or a dessert. Plus, they fill your home with a cozy, inviting smell that everyone will love!
How to Make Pumpkin Chocolate Chip Muffins with Cream Cheese Filling
Ingredients
- 1 ¾ cups all-purpose flour – You can use gluten-free flour if needed.
- 1 tsp baking soda – Helps the muffins rise to fluffy perfection.
- ½ tsp salt – Enhances the flavors.
- 1 tsp ground cinnamon – The spice that screams autumn.
- ½ tsp ground nutmeg – Adds warmth and depth to the muffins.
- ½ tsp ground ginger – Gives a slight zing.
- 1 cup canned pumpkin puree – Be sure to use pure pumpkin, not pumpkin pie filling.
- ½ cup vegetable oil – You can substitute with melted coconut oil or applesauce for a lighter option.
- 1 cup granulated sugar – For sweetness; brown sugar can add a deeper flavor.
- 2 large eggs – Provides structure and moisture.
- 1 tsp vanilla extract – Enhances the overall flavor.
- 1 cup chocolate chips – Dark, semi-sweet, or milk chocolate chips work perfectly here.
- 4 oz cream cheese, softened – Creamy goodness for the filling.
- ¼ cup granulated sugar – Adds sweetness to the cheesecake center.
- 1 tsp vanilla extract – Enhances the flavor of the cream cheese.
- ¼ cup chocolate chips – For a decorative (and delicious) garnish on top.
Directions
Step 1: Prepare the Muffin Tin
Start by preheating your oven to 350°F (175°C). Grab a muffin tin and either grease it lightly or line it with paper liners.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. This mix adds all the wonderful fall flavors.
Step 3: Combine the Wet Ingredients
In a large bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Use a whisk to mix everything until smooth.
Step 4: Blend Wet and Dry Ingredients
Slowly add the dry ingredients into the wet ingredients. Stir gently until just combined. Be careful not to over-mix; a few lumps are okay.
Step 5: Prepare the Cream Cheese Filling
In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth. This will be your delightful filling.
Step 6: Fill the Muffin Cups
Spoon about half of the pumpkin batter into each muffin cup. Then, add about a teaspoon of the cream cheese mixture in the center of each. Finally, top with the rest of the pumpkin batter to cover the cream cheese.
Step 7: Add the Topping
Sprinkle a few chocolate chips on top of each muffin for a tasty finish.
Step 8: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack.
How to Serve Pumpkin Chocolate Chip Muffins with Cream Cheese Filling
These muffins are great served warm, fresh out of the oven. You can enjoy them with a cup of coffee or tea. They also work well as a snack or a sweet addition to breakfast. If you want, serve them with a dollop of whipped cream or a drizzle of maple syrup for extra sweetness.
How to Store Pumpkin Chocolate Chip Muffins with Cream Cheese Filling
To store the muffins, let them cool completely first. Keep them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. Just remember to thaw them before enjoying!
Tips to Make Pumpkin Chocolate Chip Muffins with Cream Cheese Filling
- For an extra touch, add chopped nuts, like walnuts or pecans, to the muffin batter for crunch.
- Make sure your cream cheese is at room temperature for easy mixing and a smooth filling.
- Experiment with different types of chocolate chips based on your preference.
- If you like a more intense flavor, increase the spices a bit.
Variation
If you want to change things up, consider adding some dried fruit, like cranberries or raisins, to the batter. These can add a nice chewiness and enhance the flavor profile. You can also substitute the pumpkin puree with sweet potato puree for a different twist.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin. Just cook, puree, and measure it the same way you would with canned pumpkin.
Q: How can I make these muffins healthier?
A: You can substitute some of the oil for applesauce or use whole wheat flour instead of all-purpose flour.
Q: Can I make mini muffins with this recipe?
A: Absolutely! Just reduce the baking time to around 15-20 minutes for mini muffins.
Conclusion
Pumpkin Chocolate Chip Muffins with Cream Cheese Filling are a delicious way to celebrate the flavors of fall. They are easy to make and perfect for sharing with family and friends. With every bite, you get a lovely mix of pumpkin, spices, and creamy filling that will surely please everyone. So gather your ingredients, follow the steps, and enjoy the warmth and comfort of these tasty muffins!
Pumpkin Chocolate Chip Muffins with Cream Cheese Filling
Ingredients
Muffin Batter
- 1.75 cups all-purpose flour You can use gluten-free flour if needed.
- 1 tsp baking soda Helps the muffins rise to fluffy perfection.
- 0.5 tsp salt Enhances the flavors.
- 1 tsp ground cinnamon The spice that screams autumn.
- 0.5 tsp ground nutmeg Adds warmth and depth to the muffins.
- 0.5 tsp ground ginger Gives a slight zing.
- 1 cup canned pumpkin puree Be sure to use pure pumpkin, not pumpkin pie filling.
- 0.5 cups vegetable oil You can substitute with melted coconut oil or applesauce for a lighter option.
- 1 cup granulated sugar For sweetness; brown sugar can add a deeper flavor.
- 2 large eggs Provides structure and moisture.
- 1 tsp vanilla extract Enhances the overall flavor.
- 1 cup chocolate chips Dark, semi-sweet, or milk chocolate chips work perfectly.
Cream Cheese Filling
- 4 oz cream cheese, softened Creamy goodness for the filling.
- 0.25 cups granulated sugar Adds sweetness to the cheesecake center.
- 1 tsp vanilla extract Enhances the flavor of the cream cheese.
Topping
- 0.25 cups chocolate chips For a decorative (and delicious) garnish on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Whisk until smooth.
- Slowly add the dry ingredients into the wet ingredients. Stir gently until just combined. Avoid over-mixing.
- In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Spoon half of the pumpkin batter into each muffin cup. Add a teaspoon of the cream cheese mixture in the center, then cover with the remaining pumpkin batter.
- Sprinkle a few chocolate chips on top of each muffin.
Baking
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack.
Leave a Reply