Pumpkin Cream Cheese Muffins With Chocolate Chips

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!

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.

Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.

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, 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, 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.

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 a sugar alternative, 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!

5 from 2 votes

Print

Pumpkin Cream Cheese Muffins

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

 

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!

Course: Dessert

Cuisine: American

Servings: 24

Calories: 213 kcal

Ingredients

Cream Cheese Filling

• 8 oz cream cheese, softened
• 1 egg
• 1/3 cup granulated sugar
• 1/8 tsp salt
• 1 1/2 cups mini chocolate chips

Muffins

• 1 1/4 cup pumpkin puree
• 1 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, granulated sugar, and salt. Stir in the mini chocolate chips and set aside.

Muffins

1. Beat the eggs, 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

Amount Per Serving

Calories 213 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Cholesterol 33mg11%

Sodium 160mg7%

Potassium 78mg2%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 19g21%

Protein 3g6%

Vitamin A 2168IU43%

Vitamin C 1mg1%

Calcium 40mg4%

Iron 1mg6%

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