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Chocolate Chip Pumpkin Cream Cheese Muffins Recipe
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.
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Prep Time 15 minutes
Cook Time 20 minutes
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.