These Pumpkin Cream Cheese Muffins with chocolate chips are soft and moist with just the right amount of pumpkin spice. They’re perfect for breakfast or snack!
Stevia In The Raw has sponsored this blog post and has provided product samples to create this recipe.
Fall is in full swing, and I couldn’t be happier! We are enjoying the gorgeous autumn weather and watching the leaves change into vibrant colors. There is a pumpkin dessert in the oven at least once a week, and we are hoping it will last.
In This Post
This pumpkin recipe is inspired by the black-bottom cupcakes my friend makes. Black bottom cupcakes are a chocolate cupcake with a cream cheese middle.
Instead of a chocolate cupcake, I made pumpkin muffins with cream cheese filling. Since chocolate goes so well with pumpkin, I went ahead and added mini chocolate chips, too.
How To Make Pumpkin Cream Cheese Muffins
First, make the filling, and beat together the cream cheese, egg, Stevia In The Raw® Bakers Bag, granulated sugar, and salt until smooth.
Then, stir in the mini chocolate chips and set aside.
Beat the eggs, Stevia In The Raw® Bakers Bag granulated sugar, pumpkin puree, and oil until smooth.
In a separate bowl, mix together flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly stir into the pumpkin mixture. Mix well.
Divide the pumpkin muffin batter between 24 muffin cups prepared with cupcake papers. I used my larger cookie scoop for this step.
Use a small spatula or the back of a spoon to make an indent in the middle of the batter.
Add a scoop of the cream cheese mixture to the center of each one. I used my smaller cookie scoop for this step.
Bake at 350°F for 17-21 minutes, or until a toothpick inserted in the pumpkin part of the muffin comes out clean.
Tips For Success
Mix Dry Ingredients In A Separate Bowl
Mixing the dry ingredients together in a separate bowl is important because it disperses the leavening ingredients, such as baking soda and baking powder, into the flour. It also does the same thing for the spices. No one wants to get a clump of the spices in one mouthful!
I used mini chocolate chips because they are lighter and smaller. I didn’t want them to sink, and I wanted the chocolate chips to be more spread out. That being said, you can use regular-size chocolate chips if you prefer. Or skip them and only use the cream cheese mixture.
Stevia In The Raw® Bakers Bag
The best thing about this recipe is that I’ve replaced half with Stevia In The Raw® Bakers Bag, and no one could tell the difference! That way, there is only half of the sugar found in traditional pumpkin muffins.
Stevia In The Raw® is a zero-calorie sweetener that contains extracts from the sweet leaves of the stevia plant. It is perfect for any baking and cooking needs. You can save up to 700 calories in a recipe for a cup of sugar that is swapped out for Stevia In The Raw® Bakers Bag!
Stevia In The Raw® Bakers Bag measures cup for cup like sugar, so it can easily be used in any of your favorite recipes to reduce sugar and calories. It is formulated so that 1 cup has the same sweetness as a cup of sugar. When using Stevia In The Raw® for baking recipes, replace about half the sugar in order to achieve the proper browning, rising, and caramelizing that only sugar can provide.
Frequently Asked Questions
In addition to using Stevia In The Raw® Bakers Bag, replace half of the oil with applesauce, and use light cream cheese.
Yes, you can skip the cream cheese mixture. Keep in mind that the recipe will make fewer servings. If you still want the chocolate chips, you can mix them directly into the pumpkin batter.
No, you need to use canned pumpkin that only has pumpkin puree in it.
Yes, you can store them in a large, airtight freezer bag for up to three months.
More Pumpkin Recipes
- Pumpkin Spice Latte Cookie Cups are your favorite autumn drink in cookie form!
- Moist Pumpkin Chocolate Chip Bread is full of delicious spices and chocolate chips.
- Pumpkin Coffee Cake with walnut streusel topping is melt-in-your-mouth amazing!
- Pumpkin Bars are even better than pumpkin pie!
Pumpkin Cream Cheese Muffins
Cream Cheese Filling
Cream Cheese Filling
- Beat together the cream cheese, egg, Stevia In The Raw® Bakers Bag, granulated sugar, and salt. Stir in the mini chocolate chips and set aside.
- Beat the eggs, Stevia In The Raw® Bakers Bag, granulated sugar, pumpkin puree, and oil until smooth.
- In a separate bowl, mix together flour, baking soda, baking powder, salt, and pumpkin pie spice. Add to the pumpkin mixture and mix well.
- Divide the pumpkin muffin batter between 24 muffin cups prepared with cupcake papers. Use a small spatula or the back of a spoon to make an indent in the middle of the batter.
- Add a scoop of the cream cheese mixture to the center of each one.
- Bake at 350°F for 17-21 minutes, or until a toothpick inserted in the pumpkin part of the muffin comes out clean.