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