Pumpkin Chocolate Chip Muffins with Cream Cheese Filling

Delightful pumpkin muffins with chocolate chips and a creamy cheese filling, perfect for any occasion.

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Course: Breakfast, Dessert, Snack

Cuisine: American, Fall

Keyword: Chocolate Chip Muffins, Cream Cheese Filling, Easy Muffins, Fall Baking, Pumpkin Muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

Calories: 200kcal

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.

Notes

Serve warm with coffee or tea. For added sweetness, serve with whipped cream or maple syrup. Store completely cooled muffins in an airtight container at room temperature for up to three days, or freeze for up to three months.

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