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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
  • 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
  • 1 ¾ 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

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 ½ 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