Pumpkin Cream Cheese Chocolate Chip Muffins

Deliciously indulgent muffins filled with rich pumpkin flavor, creamy cream cheese, and sweet chocolate chips, perfect for any time of the year.

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Course: Breakfast, Dessert, Snack

Cuisine: American

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

Prep Time: 15

Cook Time: 27

Total Time: 42

Servings: muffins

Calories: 250kcal

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.

Notes

Serve muffins warm or at room temperature. They can be stored in an airtight container for about 2-3 days at room temperature or frozen for up to 3 months.

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