If you’re ready to try pumpkin cream cheese chocolate chip muffins, you’re in for a treat! These muffins aren’t just your ordinary fall bake; they combine fluffy pumpkin muffins with a creamy center and tasty chocolate chips that make every bite special.
This pumpkin cream cheese chocolate chip muffin recipe solves issues with quick prep, creamy filling, moist texture, even baking, and maintaining freshness over several days.
I remember a busy weekend when unexpected guests popped by, and I needed a quick dessert. These muffins saved the day! They have a satisfying texture and warm spice, plus the cream cheese filling turns an usually simple muffin into something really delightful.
This recipe works wonders for those who want a delicious treat without fussing over complicated steps. With just 40 minutes total time, you can have a batch of warm, freshly baked muffins ready for everyone to enjoy.
If you want to add a cozy twist to your muffin collection, check out my Sourdough Banana Muffins.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of flour in the ingredients.
- The recipe contains cream cheese and eggs, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets due to the presence of brown sugar and flour.
- The recipe contains cream cheese, making it unsuitable for dairy-free diets.
- The recipe is nut-free and suitable for individuals avoiding nuts in their diet.
Why You Will Love This Recipe
- Rich Cream Cheese Center You’ll love the creamy cream cheese filling that runs through each muffin. It adds a delightful tang that perfectly complements the spiced pumpkin and sweet chocolate.
- Hearty and Flavorful Each muffin is loaded with chocolate chips, which melt just right while baking, creating little pockets of goodness amidst the moist pumpkin. It’s a cozy, comforting flavor mix you won’t forget.
- Great for Snacking These muffins stay fresh for days, making them an ideal option for busy mornings or a sweet pick-me-up during the day. You can even freeze them to enjoy later!
- Simple and Enjoyable Prep Making these muffins is straightforward, so you’ll have a delicious batch ready in about 40 minutes. It’s a fun activity to share with friends or family during the fall season.
How to Make Pumpkin Cream Cheese Chocolate Chip Muffins
- Prep Time: 20 minutes
- Cool Time: N/A
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious pumpkin chocolate chip muffins with a creamy cream cheese filling and crunchy streusel topping.
Ingredients
Scale
- 4 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 (amount not specified)
- 16 oz (454 g) cream cheese, softened, full-fat
- ¼ cup granulated sugar (50 g)
- 1 tablespoon all-purpose flour (8 g) for cream cheese filling
- 1 large egg (for cream cheese filling)
- 1 tablespoon milk (15 ml) for cream cheese filling
- 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
- Step 1: Preheat your oven to 425°F (218°C). Ensure the oven is fully heated before baking. Prepare a 24-cup muffin tin by greasing or lining with paper liners.
- Step 2: In a large bowl, whisk together 4 large eggs, 1 can (15 oz/425 g) pumpkin puree, 1 cup plain full-fat Greek yogurt, ¼ cup avocado oil, and 1 tablespoon vanilla bean paste until smooth and well combined.
- Step 3: In a separate bowl, mix 2⅓ cups all-purpose flour, 1¾ cups brown sugar, 2 teaspoons baking soda, 1 teaspoon salt, and your desired amount of pumpkin spice mix thoroughly to ensure even distribution.
- Step 4: Slowly fold the dry ingredient mixture into the wet ingredients. Stir gently to combine without overmixing; it is acceptable if a few lumps remain to keep muffins light.
- Step 5: Using a hand or stand mixer, beat together 16 oz softened cream cheese, ¼ cup granulated sugar, 1 tablespoon all-purpose flour, 1 large egg, and 1 tablespoon milk until smooth and creamy with no lumps.
- Step 6: In a bowl, combine 1¼ cups all-purpose flour, ½ cup brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Stir in ½ cup melted unsalted butter and 1 large egg white until mixture is combined evenly. The egg white helps bind and crisp the streusel topping.
- Step 7: Layer the muffin tins as follows: spoon a portion of pumpkin batter into each cup (about 1/3 full), add a dollop of the cream cheese filling in the center, then top with remaining pumpkin batter to cover the cream cheese layer. Finally, sprinkle the streusel topping generously over each muffin.
- Step 8: Place the muffin tray in the preheated oven and bake at 425°F (218°C) for 6-7 minutes to achieve oven spring. Then reduce the heat to 350°F (177°C) and continue baking for the remaining time necessary (total bake time approximately 20 minutes).
- Step 9: Insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs but no wet batter. If muffins are too moist, return them to bake an additional 5 minutes at 350°F (177°C).
- Step 10: Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Cooling helps set the muffin structure and enhances flavor release.
Notes
- Store muffins in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Place muffins in an airtight container in the refrigerator for up to 7 days for extended freshness.
- Wrap each muffin individually in plastic wrap, place in a freezer-safe bag or container, and freeze for up to 3 months. Thaw at room temperature before serving.
- If chocolate chips tend to sink to the bottom, toss them with 1 tablespoon of all-purpose flour before folding into the batter.
- If the streusel topping is too crumbly and does not adhere well, add 1 teaspoon of melted butter and mix.
- Rotate the muffin pan halfway through baking at 425°F (218°C) after 6-7 minutes for more even muffin tops.
- If muffins stick to the pan, let them cool for 10 minutes before carefully removing to prevent tearing.
- Warm muffins gently in a 350°F (177°C) oven for 5-7 minutes to refresh texture if preferred.
- Serve with coffee or chai tea for a warm beverage pairing. Complement with a simple fruit salad or plain yogurt for a light accompaniment.
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Pumpkin puree: Choose 100% pure pumpkin, not pie filling. It adds moisture and flavor, making the muffins rich and delicious.
- Brown sugar: Use light brown sugar for a hint of caramel flavor and moisture. Dark brown can work too but might overpower the pumpkin.
- Sugar: Granulated sugar balances the flavors and helps create a nice dome. It’s key for that muffin rise!
- Eggs: Use large eggs at room temperature to help bind everything together and add moisture. Fresh ones work best!
- Flour: All-purpose flour gives the muffins structure. A good quality, unbleached flour is your best bet for fluffier results.
- Chocolate chips: Semi-sweet chips add rich chocolate flavor. Opt for high-quality brands; they melt beautifully and enhance texture.
- Cinnamon: Freshly ground cinnamon boosts warm, cozy flavors in the muffins. Check your spice cabinet for freshness; stale spices can dull flavor.
- Nutmeg: Ground nutmeg provides an aromatic twist. Just a pinch goes a long way; it’s potent, so don’t overdo it!
- Baking powder: This leavening agent is crucial for fluffy muffins. Make sure it’s fresh; old powder won’t rise properly.
- Vanilla extract: Pure vanilla enhances sweetness and flavor complexity. Avoid imitation, as it lacks depth.
- Cream cheese: Use full-fat cream cheese for a rich, creamy filling. Soften it before mixing for easy incorporation.
Recipe Tips
- If muffins are too moist, bake an additional 5 minutes at 350°F for a firmer texture.
- When chocolate chips sink, lightly coat them with 1 tablespoon of flour before mixing into the batter.
- If the streusel topping is too crumbly, add 1 teaspoon of melted butter for better adhesion.
- For uneven muffin tops, rotate the muffin pan halfway through baking at 425°F after 6-7 minutes.
- If muffins stick to the pan, cool them for 10 minutes before removing them to allow proper release.
Serving Suggestions
Serve with coffee or chai tea for a warm pairing. Enjoy alongside a simple fruit salad or yogurt for a light side.
Use to make breakfast sandwiches or brunch platters. Add to dessert trays or picnic baskets for sharing.
Top with a dusting of powdered sugar or a drizzle of caramel sauce. Serve with whipped cream or yogurt for a creamy finish.
Recipe variations
- You can use canned pumpkin or swap for 1 ¾ cups fresh pumpkin puree, cooked and mashed, to maintain moisture in your pumpkin cream cheese chocolate chip muffins.
- Add 1½ teaspoons pumpkin pie spice or 2 teaspoons cinnamon with a pinch of nutmeg to deepen the warm flavors in the batter and cream cheese filling.
- Either all-purpose flour or a gluten-free blend with xanthan gum can be used for the muffin base, but baking time may vary slightly in this pumpkin cream cheese chocolate chip muffin recipe.
- If using the foundation recipe doubled, bake 48 muffins, extending baking time by about 5 minutes; these pumpkin cream cheese chocolate chip muffins pair well with a homemade caramel sauce like Caramel Cheese Popcorn.
Save This Recipe!
How to Store?
To keep your pumpkin cream cheese chocolate chip muffins fresh and delicious, follow these storage tips:
Room Temperature: Store muffins in an airtight container at room temperature up to 2 days to maintain texture and flavor.
Refrigeration: Place muffins in an airtight container in the refrigerator up to 7 days to extend freshness and prevent spoilage.
Freezing: Wrap each muffin in plastic wrap, place in a freezer bag or container, freeze up to 3 months, thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Pumpkin Cream Cheese Chocolate Chip Muffins or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
