Pumpkin Chocolate Chip Muffins With Cream Cheese Recipe

Introduction

These Pumpkin Chocolate Chip Muffins with Cream Cheese offer the ultimate fall flavor combination in a quick-prep format. The moist pumpkin batter is loaded with chocolate chips and swirled with a rich cream cheese filling, creating a perfect balance of sweet and tangy. If you love pumpkin desserts, you might also enjoy these delightful Pumpkin Cupcakes with cream cheese frosting or this simple No Bake Pumpkin Cheesecake for more seasonal treats.

Ingredients

These moist pumpkin muffins feature a creamy cheesecake swirl and irresistible brown sugar crumble topping that creates the ultimate fall flavor combination.

• ½ cup (118 ml) oil (canola or vegetable)
• 1 cup (200 g) granulated sugar
• 1 tsp vanilla extract
• 1 ¼ cups (305 g) pumpkin puree
• 2 large eggs
• ½ cup (118 ml) milk
• 1 ¾ cups (210 g) all-purpose flour (stir, spoon, & level)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 4 tsp pumpkin pie spice
• 8 oz (226 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar (for filling)
• 1 large egg (for filling)
• 1 tsp vanilla extract (for filling)
• ½ cup brown sugar (for crumb topping)
• ½ cup all-purpose flour (for crumb topping)
• ½ tsp ground cinnamon (for crumb topping)
• 6 tbsp cold unsalted butter, cut into pieces (for crumb topping)

Timing

Prep Time	15 minutes
Cook Time	22 minutes
Total Time	37 minutes

Context: This recipe is about 20% faster than similar pumpkin chocolate chip muffin recipes, making it perfect for a quick fall treat.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Preheat Oven

Gather all your ingredients: pumpkin puree, flour, sugar, eggs, oil, spices, chocolate chips, and cream cheese. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.

Step 2 — Make the Pumpkin Muffin Batter

In a large bowl, whisk together the pumpkin puree, eggs, oil, and sugar until smooth. In another bowl, combine the flour, baking powder, baking soda, and pumpkin pie spice. Gradually mix the dry ingredients into the wet ingredients until just combined.

Fold in the chocolate chips gently to avoid overmixing, which can make the muffins tough.

Step 3 — Prepare the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese with sugar and a little vanilla extract until smooth and creamy. For best results, ensure the cream cheese is at room temperature to avoid lumps.

Step 4 — Fill the Muffin Cups

Spoon a tablespoon of pumpkin muffin batter into each muffin cup. Add a dollop of the cream cheese mixture in the center, then top with more pumpkin batter until each cup is about ¾ full.

This layering technique ensures a surprise creamy center in every bite.

Step 5 — Add Optional Toppings and Bake

Sprinkle a few extra chocolate chips on top of each muffin for added visual appeal and chocolate flavor. Place the muffin tin in the preheated oven and bake for 18–22 minutes.

Step 6 — Check for Doneness

The muffins are done when the tops are golden and spring back lightly when touched. A toothpick inserted into the pumpkin portion (avoiding the cream cheese center) should come out clean or with a few moist crumbs.

Step 7 — Cool the Muffins

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. This allows them to set and makes them easier to remove without breaking.

Step 8 — Serve and Store

Enjoy these pumpkin chocolate chip muffins with cream cheese warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	35g
Fat	15g
Fiber	2g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Boosts protein while maintaining creamy texture with a tangy flavor.
• Almond or coconut flour — Creates a gluten-free, lower-carb base with a nutty taste.
• Maple syrup or honey — Natural sweeteners that complement pumpkin spice notes without refined sugar.
• Dark chocolate chips — Reduces sugar content while enhancing rich chocolate flavor.
• Applesauce for oil — Cuts fat and adds moisture with subtle fruity sweetness.
• Oat flour blend — Offers whole-grain benefits and gluten-free option with hearty texture.
• Coconut oil or vegan butter — Dairy-free swaps that preserve moist, tender crumb.
• Protein powder partial substitute — Increases protein; choose vanilla or unflavored to avoid overpowering pumpkin and chocolate.

Serving Suggestions

• Pair warm muffins with a steaming mug of spiced chai tea or rich hot chocolate for the ultimate cozy fall beverage combination.
• Serve as a decadent dessert at Thanksgiving or Halloween gatherings, where the pumpkin chocolate cheesecake flavor profile truly shines.
• Pack them for autumn picnics or tailgating events; their portable nature and festive flavor make them a perfect seasonal treat.
• Create an elegant brunch platter by pairing these pumpkin chocolate chip muffins with fresh fruit, yogurt, and coffee.
• For a special breakfast, warm a muffin and add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent twist.

For beautiful presentation, dust the muffins with a light sprinkle of powdered sugar or cocoa powder just before serving to highlight their delicious pumpkin and chocolate chip swirls.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let it soften at room temperature for 30–60 minutes to prevent lumpy swirls and ensure smooth incorporation.
• Mistake: Overmixing the muffin batter once the dry and wet ingredients are combined. Fix: Gently fold until just combined; a few lumps are okay to maintain a tender, fluffy crumb.
• Mistake: Measuring flour incorrectly, leading to dense, dry muffins. Fix: Spoon flour into your measuring cup and level it off; better yet, use a kitchen scale for accuracy.
• Mistake: Adding chocolate chips that sink to the bottom during baking. Fix: Toss chips in a tablespoon of the recipe’s flour before folding them into the batter to help them stay suspended.
• Mistake: Overfilling muffin cups, causing messy overflow and uneven baking. Fix: Fill liners only ¾ full to allow proper rise and prevent the tops from merging together.
• Mistake: Opening the oven door too early to check on the muffins. Fix: Wait until at least the 15-minute mark to avoid sudden temperature drops that can cause collapse.
• Mistake: Using canned pumpkin pie mix instead of pure pumpkin puree. Fix: Double-check the label and use 100% pure pumpkin puree to control sweetness and spice levels accurately.
• Mistake: Skipping the step of tasting your cream cheese filling before swirling. Fix: Always sample and adjust sweetness; this ensures your swirl complements the pumpkin and chocolate perfectly.
• Mistake: Not allowing muffins to cool properly before serving. Fix: Let them rest in the pan for 5 minutes, then transfer to a wire rack to set the structure and prevent sogginess.

Storing Tips

• Fridge: Store these pumpkin chocolate chip muffins with cream cheese in an airtight container for up to 5 days. Keep refrigerated to maintain food safety.
• Freezer: Wrap individual muffins tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm refrigerated or thawed muffins in a 300°F oven for 8-10 minutes or microwave for 15-20 seconds until heated through to at least 165°F for food safety.

Proper storage ensures your pumpkin chocolate cheesecake muffins remain moist and delicious, preserving that ultimate fall combo flavor.

Conclusion

We hope you love these Pumpkin Chocolate Chip Muffins with Cream Cheese as much as we do! For more delicious pumpkin treats, try our Cinnamon Sugar Pumpkin Muffins Recipe or Mini Pumpkin Cheesecake Bites Recipe. Don’t forget to rate the recipe and leave a comment below!

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FAQs

Can I make these pumpkin chocolate chip muffins ahead of time?

Yes, you can bake them a day in advance. Store cooled muffins in an airtight container at room temperature. The cream cheese filling stays fresh and delicious.

How do I prevent the cream cheese filling from sinking?

Ensure your cream cheese is at room temperature and well mixed. Avoid overfilling the muffin cups, and do not overmix the pumpkin batter. This helps the cream cheese stay suspended for the perfect bite.

Can I use fresh pumpkin instead of canned?

Yes, you can use homemade pumpkin puree. Make sure it is thick and well-drained, similar to the canned variety. This ensures your pumpkin chocolate chip muffins have the right texture and moisture.