Pure pumpkin, cream cheese, and chocolate chips, a match made in heaven. These are the perfect pumpkin cheesecake chocolate chip muffins to be enjoyed any time of the day.
You know when you see a recipe, and you just have to make it right now? Well, this was how these pumpkin cheesecake chocolate chip muffins and I met. I had never seen this combination of ingredients before, but I knew instantly this would be a gold medal winner in my family.
If you like pumpkin, cream cheese and chocolate, I highly recommend this gem of a recipe. They are very moist and bursting with flavor. My pan of twelve muffins is down to 3 and they’ve only been out of the oven for 2 hours.
- Definitely use mini chocolate chips. They are the perfect size chips to be sprinkled on top of this deliciously moist muffin.
- When stirring the cream cheese with the egg, vanilla and milk, you can leave it chunky or mix in a stand mixer for 1-2 minutes. Either way will deliver a perfect cream cheese swirl.
If you like pumpkin, you might enjoy these recipes as well:
- 8 ounces canned pure pumpkin
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup Mini Chocolate Chips
- 1¾ cups flour
- 1 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 8 oz . cream cheese , room temperature
- ¼ cup sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- ½ cup mini chocolate chips (I used slightly more, and it was a good idea)
- Preheat the oven to 350 degrees.
- In a large bowl add the pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, vanilla and ½ cup of the chocolate chips to the bowl and whisk until completely combined.
- Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg into the bowl and whisk until just combined.
- To make the cream cheese layers, mix the cream cheese, sugar, egg, milk together.
- Add the cream cheese layer to the bowl of pumpkin batter in spoonfuls and mix just a tiny bit, just enough so the clumps are slightly connected.
- With an ice cream scoop add the batter to your muffin liners
- Sprinkle the tops of the muffins with the remaining chocolate chips.
- Bake for 18-20 minutes or until a toothpick or knife comes out clean