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Pumpkin Cheesecake Chocolate Chip Muffins

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Pumpkin cheesecake chocolate chip muffins combine three of my favorite flavors to deliver the perfect Fall treat.

pumpkin cheesecake chocolate chip muffin

Pumpkin chocolate chip muffins with cheesecake inside, yes please.

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, this is your perfect 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.
pumpkin cheesecake muffins

Tips

  1. Definitely use mini chocolate chips.  They are the perfect size chips to be sprinkled on top of this deliciously moist muffin.
  2. 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.

pumpkin cheesecake muffin recipe

If you like pumpkin, you might enjoy these recipes as well:

Soft Pumpkin Cookies with Sugar Glaze

Pumpkin Spice Cupcakes

Pumpkin Bread with Cinnamon Crust

pumpkin cheesecake muffin recipe
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Pumpkin Cheesecake Chocolate Chip Muffins

Pumpkin cheesecake chocolate chip muffins combine three of my favorite flavors to deliver the perfect Fall treat.
Course Bread, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30
Calories 151 kcal
Author Five Silver Spoons

Ingredients

  • 8 ounces canned pure pumpkin
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup Mini Chocolate Chips
  • 1 3/4 cups flour
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 8 oz . cream cheese room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips I used slightly more, and it was a good idea

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl add the pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, vanilla and 1/2 cup of the chocolate chips to the bowl and whisk until completely combined.
  3. Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg into the bowl and whisk until just combined.
  4. To make the cream cheese layers, mix the cream cheese, sugar, egg, milk together.
  5. 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.
  6. With an ice cream scoop add the batter to your muffin liners
  7. Sprinkle the tops of the muffins with the remaining chocolate chips.
  8. Bake for 18-20 minutes or until a toothpick or knife comes out clean

Recipe Notes

Recipe slightly adapted from Dinner then Dessert

Nutrition Facts
Pumpkin Cheesecake Chocolate Chip Muffins
Amount Per Serving
Calories 151 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 92mg 4%
Potassium 44mg 1%
Total Carbohydrates 17g 6%
Dietary Fiber 0g 0%
Sugars 11g
Protein 2g 4%
Vitamin A 26.3%
Vitamin C 0.4%
Calcium 2.5%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Pumpkin cheesecake chocolate chip muffins combine three of my favorite flavors to deliver the perfect Fall treat.
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