Pumpkin Cream Cheese Muffins With Chocolate Chips

Stevia In The Raw® has sponsored this blog post and has provided product samples to create this recipe. These Pumpkin Cream Cheese Muffins with Chocolate Chips are soft and moist with just the right amount of pumpkin spice. They are so easy to make with only half the sugar.

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.

The best thing about this recipe is that there is only half of the sugar found in traditional pumpkin muffins because I replaced half with Stevia In The Raw® Bakers Bag and no one could tell the difference!

I brought these Pumpkin Cream Cheese Muffins with Chocolate Chips to a ladies coffee and the women there had lots of questions about how to use Stevia In The Raw® Bakers Bag in recipes. So, I’m going to share with you as well but let me know if you have any additional questions.

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.

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. 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. 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.

These Pumpkin Cream Cheese Muffins with Chocolate Chips are a new family favorite and something we will be making year-round!

5 from 2 votes

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Pumpkin Cream Cheese Muffins with Chocolate Chips

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

 

Course: Dessert

Servings: 24

Calories: 190 kcal

Ingredients

Cream Cheese Filling

• 8 oz cream cheese, softened
• 1 egg
• 2 1/2 tbsp Stevia In The Raw® Bakers Bag
• 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
• 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

1. 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

1. Beat the eggs, Stevia In The Raw® Bakers Bag, granulated sugar, pumpkin puree, and oil until smooth.

2. In a separate bowl, mix together flour, baking soda, baking powder, salt, and pumpkin pie spice. Add to the pumpkin mixture and mix well.

3. 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.

4. Add a scoop of the cream cheese mixture to the center of each one.

5. Bake at 350°F for 17-21 minutes, or until a toothpick inserted in the pumpkin part of the muffin comes out clean.

Nutrition Facts

Pumpkin Cream Cheese Muffins with Chocolate Chips

Amount Per Serving

Calories 190 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 7g 35%

Cholesterol 32mg 11%

Sodium 159mg 7%

Potassium 77mg 2%

Total Carbohydrates 20g 7%

Sugars 13g

Protein 2g 4%

Vitamin A 43.4%

Vitamin C 0.8%

Calcium 4%

Iron 4.9%

* Percent Daily Values are based on a 2000 calorie diet.