Chocolate Chip Pumpkin Cream Cheese Muffins Recipe

Chocolate Chip Pumpkin Cream Cheese Muffins Recipe | Sweet & Soft

I have to admit, the first time I made these Chocolate Chip Pumpkin Cream Cheese Muffins Recipe, I was blown away by how perfectly sweet, creamy, and cozy they turned out. Each bite is soft, tender, and packed with warm fall flavors that make mornings extra special. I love how the chocolate chips add a delightful surprise, and the cream cheese swirl gives a rich, tangy contrast to the pumpkin.

Honestly, these muffins quickly became my go-to treat for breakfast, snack, or even dessert. If you love pumpkin and chocolate together, you’re going to adore this recipe as much as I do. You can also enjoy similar cozy treats like Carrot Cake Bars Recipe for a different but equally indulgent flavor.

Ingredients

Here’s everything you’ll need to make 24 delicious muffins, along with some tips to make them extra amazing:

• 1 ¾ cups all-purpose flour – I prefer spooning it into the measuring cup for accuracy.
• 1 teaspoon baking soda – helps the muffins rise perfectly.
• ¼ teaspoon salt – balances the sweetness.
• 2 teaspoons ground cinnamon – adds that classic warm fall flavor.
• ¼ teaspoon ground ginger – subtle spice to enhance the pumpkin.
• ¼ teaspoon ground cloves – provides depth and warmth.
• ¼ teaspoon ground nutmeg – a little goes a long way for aroma.
• 8 ounces canned pure pumpkin – not pumpkin pie filling, for authentic texture.
• ½ cup dark brown sugar – gives a rich, molasses-like sweetness.
• ¼ cup granulated sugar – balances the brown sugar’s deep flavor.
• ½ cup vegetable oil – keeps the muffins moist and tender.
• 2 large eggs – room temperature for better mixing.
• 1 teaspoon pure vanilla extract – enhances the flavor complexity.
• 1 cup mini chocolate chips, divided – mini chips distribute evenly without overwhelming.
• 8 ounces cream cheese, room temperature – makes the swirl creamy and smooth.
• ¼ cup sugar – sweetens the cream cheese filling.
• 1 egg – for the cream cheese mixture, adds richness.
• 1 tablespoon milk – lightens the cream cheese filling.
• 1 teaspoon pure vanilla extract – rounds out the cream cheese flavor.

Note: Several servings – this recipe makes 24 muffins, perfect for sharing or freezing. You could also try a no-bake treat like Peanut Butter Rice Krispie Treats Recipe for a quick snack option.

Variations

You can easily tweak this recipe to suit dietary preferences or add extra flavor:

• Dairy-Free: Use plant-based cream cheese and milk alternatives.
• Sugar-Free: Swap brown and granulated sugar with a natural sweetener like monk fruit or erythritol.
• Add-ins: Toss in chopped walnuts, pecans, or dried cranberries for extra texture.
• Spices: Increase cinnamon or add a pinch of cardamom for a more aromatic touch.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

These muffins come together quickly, making them perfect for busy mornings or last-minute gatherings.

Equipment You Need

• Muffin tin – holds the muffins in shape while baking.
• Muffin liners – keeps muffins from sticking and makes cleanup easy.
• Mixing bowls – for combining wet and dry ingredients.
• Whisk – ensures smooth batter without overmixing.
• Ice cream scoop – perfect for evenly portioning batter.
• Measuring cups and spoons – for precise ingredient measurements.

How to Make Chocolate Chip Pumpkin Cream Cheese Muffins Recipe?

Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners. I like using double liners so you can peel off the foil if needed.

Mix the Pumpkin Batter

In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, vanilla, and half of the mini chocolate chips. Combine until smooth and creamy, but don’t overmix.

Combine Dry Ingredients

Add flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg to the pumpkin mixture. Stir gently until just combined, keeping the batter light and airy.

Prepare Cream Cheese Filling

In a separate bowl, beat cream cheese, sugar, egg, milk, and vanilla until smooth. This makes the deliciously tangy swirl for the muffins.

Layer the Batter

Drop spoonfuls of cream cheese mixture into the pumpkin batter, gently folding a few times so it swirls but doesn’t completely mix in.

Portion and Add Toppings

Use an ice cream scoop to fill muffin liners evenly. Sprinkle remaining chocolate chips on top for a pretty, melty finish.

Bake and Cool

Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let muffins cool for 5–10 minutes in the pan, then transfer to a wire rack.

Additional Tips for Making this Recipe Better

From my experience, these tips make the muffins even more irresistible:

• I always use room-temperature eggs and cream cheese for smoother batter.
• Don’t overmix once the flour is added; it keeps muffins soft and tender.
• Mini chocolate chips melt just enough to stay gooey without sinking.
• For extra flavor, lightly toast the spices before adding to the flour.
• Freeze some muffins individually for grab-and-go breakfasts.

How to Serve Chocolate Chip Pumpkin Cream Cheese Muffins Recipe?

These muffins are versatile for different occasions:

• Serve warm with a pat of butter or drizzle of maple syrup.
• Pair with coffee, chai, or hot chocolate for a cozy breakfast.
• For gatherings, display in a tiered muffin tray for a bakery-style presentation.
• Garnish with extra mini chocolate chips or a light dusting of cinnamon sugar.

Nutritional Information

Here’s a quick overview of the nutrition per muffin:

• Calories: 188 kcal – light enough to enjoy as a snack.
• Protein: 2 g – contributes a bit of morning energy.
• Carbohydrates: 22 g – provides sweet satisfaction.
• Fat: 10 g – keeps the muffins moist and flavorful.

Make Ahead and Storage

Storing

Store cooled muffins in an airtight container at room temperature for up to 3 days. I usually line them with parchment paper to prevent sticking.

Freezing

Freeze muffins individually in a zip-top bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.

Reheating

For the best taste, I like reheating muffins in a 350°F oven for 5–7 minutes. It brings back that fresh-baked texture and aroma.

Why You’ll Love This Recipe?

Here’s why these muffins are an instant favorite:

• Quick and Easy: Comes together in just 35 minutes – perfect for busy mornings.
• Flavor Explosion: Pumpkin, spices, chocolate, and cream cheese create a rich, balanced taste.
• Versatile: Great for breakfast, snack, or dessert, and easy to customize.
• Freezable: Make ahead and freeze for busy days.
• Crowd-Pleaser: Everyone loves a soft, sweet, and slightly tangy muffin – these disappear fast!

These Chocolate Chip Pumpkin Cream Cheese Muffins are my ultimate comfort treat. Soft pumpkin batter, rich cream cheese swirls, and melty chocolate chips make each bite irresistible. Whether you’re enjoying them fresh from the oven or warming one up on a chilly morning, they’re guaranteed to bring a smile.

Ben Carraoli

Chocolate Chip Pumpkin Cream Cheese Muffins Recipe

I have to admit, the first time I made these Chocolate Chip Pumpkin Cream Cheese Muffins, I was blown away by how perfectly sweet, creamy, and cozy they turned out. Each bite is soft, tender, and packed with warm fall flavors that make mornings extra special.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 ¾ cups all-purpose flour – I prefer spooning it into the measuring cup for accuracy.
• 1 teaspoon baking soda – helps the muffins rise perfectly.
• ¼ teaspoon salt – balances the sweetness.
• 2 teaspoons ground cinnamon – adds that classic warm fall flavor.
• ¼ teaspoon ground ginger – subtle spice to enhance the pumpkin.
• ¼ teaspoon ground cloves – provides depth and warmth.
• ¼ teaspoon ground nutmeg – a little goes a long way for aroma.
• 8 ounces canned pure pumpkin – not pumpkin pie filling for authentic texture.
• ½ cup dark brown sugar – gives a rich molasses-like sweetness.
• ¼ cup granulated sugar – balances the brown sugar’s deep flavor.
• ½ cup vegetable oil – keeps the muffins moist and tender.
• 2 large eggs – room temperature for better mixing.
• 1 teaspoon pure vanilla extract – enhances the flavor complexity.
• 1 cup mini chocolate chips divided – mini chips distribute evenly without overwhelming.
• 8 ounces cream cheese room temperature – makes the swirl creamy and smooth.
• ¼ cup sugar – sweetens the cream cheese filling.
• 1 egg – for the cream cheese mixture adds richness.
• 1 tablespoon milk – lightens the cream cheese filling.
• 1 teaspoon pure vanilla extract – rounds out the cream cheese flavor.

Method

 

1. Start by preheating your oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners. I like using double liners so you can peel off the foil if needed.
2. In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, vanilla, and half of the mini chocolate chips. Combine until smooth and creamy, but don’t overmix.
3. Add flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg to the pumpkin mixture. Stir gently until just combined, keeping the batter light and airy.
4. In a separate bowl, beat cream cheese, sugar, egg, milk, and vanilla until smooth. This makes the deliciously tangy swirl for the muffins.
5. Drop spoonfuls of cream cheese mixture into the pumpkin batter, gently folding a few times so it swirls but doesn’t completely mix in.
6. Use an ice cream scoop to fill muffin liners evenly. Sprinkle remaining chocolate chips on top for a pretty, melty finish.
7. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let muffins cool for 5–10 minutes in the pan, then transfer to a wire rack.

Notes

• I always use room-temperature eggs and cream cheese for smoother batter.
• Don’t overmix once the flour is added; it keeps muffins soft and tender.
• Mini chocolate chips melt just enough to stay gooey without sinking.
• For extra flavor, lightly toast the spices before adding to the flour.
• Freeze some muffins individually for grab-and-go breakfasts.