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.
My most recent pumpkin recipe was 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 in the middle. Since chocolate goes so well with pumpkin, I went ahead and added mini chocolate chips too.
Where is the pumpkin cream cheese muffins recipe? In this post, I will share step-by-step instructions with photos for how to make the muffins, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipe by scrolling down to the bottom of the post.
How To Make Pumpkin Cream Cheese Muffins
First make the filling, 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.
Can I use regular chocolate chips?
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.
Beat the eggs, Stevia In The Raw® Bakers Bag, granulated sugar, pumpkin puree, and oil until smooth.
How can I make lighter pumpkin muffins?
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 every 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 1 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.
In a separate bowl, mix together flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly stir into the pumpkin mixture. Mix well.
Why mix the 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!
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.
Pumpkin Cream Cheese Muffins FAQs
1. Do you have any suggestions for a lighter version? Yes, you can use Stevia In The Raw® Bakers Bag, replace half of the oil with apple sauce, and use light cream cheese.
2. Can I make these muffins without the 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.
3. Would it work to use pumpkin pie filling? No, you need to use canned pumpkin that only has pumpkin puree in it.
4. Can these pumpkin cream cheese muffins be frozen? Yes, you can store them in a large, airtight freezer bag for up to three months.
Want More Pumpkin Recipes? Try These Next:
Pumpkin Spice Latte Cookie Cups are your favorite autumn drink in an adorable cookie form complete with a pretzel handle and frosting swirl on top!
This moist Pumpkin Chocolate Chip Bread is full of delicious spices and chocolate chips. Better make a double batch because one loaf won’t last long!
Maple Glazed Pumpkin Coffee Cake with a walnut streusel topping is the MELT-IN-YOUR-MOUTH amazing! Enjoy a warm slice of pumpkin coffee cake with a cup of coffee.
Pumpkin Blondies from I Heart Naptime are thick, chewy, and soft all at the same time. They have the perfect hint of pumpkin spice and chocolate in every bite!
Pumpkin Cream Cheese Muffins
Ingredients
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 egg
- 2 1/2 tbsp
Stevia In The Raw® Bakers Bag
(or use an equal amount of granulated sugar) - 2 1/2 tbsp granulated sugar
- 1/8 tsp salt
- 1 1/2 cups mini chocolate chips
Muffins
- 1 1/4 cup pumpkin puree
- 1/2 cup
Stevia In The Raw® Bakers Bag
(or use an equal amount of granulated sugar) - 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
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.
Muffins
- 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.
Video
Nutrition
Ann says
I love, love, love pumpkin. However, I am not a fan of the chocolate mixed with the pumpkin. I think I would substitute butterscotch chips or white chocolate chips in the recipe.
Kelly Mahan says
I’ve never made muffins with a pumpkin touch before, so I’m really curious to see what it tastes like. Thanks for sharing the recipe!
Sara says
Hi, these look so good! If I don’t have any raw sugar, do I replace it with regular sugar, same measurements? Thank you.
Tonia says
Hi Sara,
Yes! Stevia In The Raw® Bakers Bag measures cup for cup with granulated sugar.
Happy Baking,
~Tonia
Sara says
Thank you so much. I can’t wait to make these. Thanks for the wonderful recipe! Take care ❤️
Kirsten Khan says
Do you have any suggestions on what can be used as a substitute for cream cheese and still be able to make these? I understand that is a main ingredient for both the muffin and topping.
Tonia says
Hi Kirsten,
You should be able to omit the cream cheese filling part of the recipe and only make the muffin part of the recipe. If you still want the chocolate chips, stir them directly into the pumpkin muffin batter. You will have fewer muffins. Also, the bake time might vary slightly so keep an eye on them.
Happy Baking,
~Tonia