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    Home » Dessert » Pumpkin » Pumpkin Cream Cheese Muffins

    Pumpkin Cream Cheese Muffins

    Published: Sep 5, 2019 · Modified: Sep 11, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    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.

    inside of a pumpkin cream cheese muffin with chocolate chips

    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

    • Recipe History
    • How To Make Pumpkin Cream Cheese Muffins
    • Tips For Success
    • Frequently Asked Questions
    • More Pumpkin Recipes

    Recipe History

    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

    cream cheese filling ingredients

    First, make the filling, and beat together the cream cheese, egg, Stevia In The Raw® Bakers Bag, granulated sugar, and salt until smooth.

    mini chocolate chips in batter

    Then, stir in the mini chocolate chips and set aside.

    wet ingredients for batter

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

    dry ingredients for batter

    In a separate bowl, mix together flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly stir into the pumpkin mixture. Mix well.

    Pumpkin Cream Cheese Muffins Batter

    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.

    Cream Cheese Filling Scooped On Pumpkin Muffins

    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.

    baked muffins

    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!

    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.

    Stevia In The Raw® Bakers Bag

    Stevia In The Raw Baker's 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.

    Half Cup Stevia In The Raw Baker's Bag

    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 logo

    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

    Do you have any suggestions for a lighter version?

    In addition to using Stevia In The Raw® Bakers Bag, replace half of the oil with applesauce, and use light cream cheese.

    Can I make these muffins without the cream cheese filling?

    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.

    Would it work to use pumpkin pie filling?

    No, you need to use canned pumpkin that only has pumpkin puree in it.

    Can these pumpkin cream cheese muffins be frozen?

    Yes, you can store them in a large, airtight freezer bag for up to three months.

    Pumpkin Cream Cheese Muffins with Chocolate Chips

    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 muffins with cream cheese filling.

    Pumpkin Cream Cheese Muffins

    These Pumpkin Cream Cheese Muffins with Chocolate Chips are soft and moist with just the right amount of pumpkin spice.
    4.84 from 6 votes
    ↑ Click stars to rate!
    Print Review SaveSaved! Add to Shopping ListGo to Shopping List
    Prep Time: 15 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 33 minutes minutes
    Servings: 24
    Prevent your screen from going dark

    Equipment

    Glass Mixing Bowl Set
    Stevia in the Raw
    Libby's Pure Pumpkin

    Ingredients

    Cream Cheese Filling

    • 8 oz cream cheese , softened
    • 1 large egg
    • 2 ½ tablespoon Stevia In The Raw® Bakers Bag (or use an equal amount of granulated sugar)
    • 2 ½ tablespoon granulated sugar
    • 1/8 teaspoon salt
    • 1 ½ cups mini chocolate chips

    Muffins

    • 1 ¼ cup pumpkin puree
    • ½ cup Stevia In The Raw® Bakers Bag (or use an equal amount of granulated sugar)
    • ½ cup granulated sugar
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 ½ cups flour
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon 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

    Notes

    Storage

    Store in the fridge in an airtight container for up to 5 days or in the freezer for up to three months.

    Nutrition

    Serving: 1muffin | Calories: 152kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 152mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2168IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
    Course: Dessert
    Cuisine: American
    Author: Tonia Larson

    More Pumpkin

    • Pumpkin Biscotti.
      Pumpkin Biscotti
    • Pumpkin chocolate chip muffins.
      Pumpkin Muffins
    • pumpkin oreo balls with pretzel stems and green leaves.
      Pumpkin Oreo Balls
    • pumpkin chocolate chips cookies cooling on a wire rack
      Pumpkin Chocolate Chip Cookies Recipe

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Pumpkin Spice Latte Cookie Cups
    Buttercream Frosting »

    Comments

    1. Ann says

      December 19, 2017 at 7:13 pm

      5 stars
      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.

      Reply
    2. Ann says

      December 19, 2017 at 7:13 pm

      5 stars
      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.

      Reply
    3. Kelly Mahan says

      November 1, 2017 at 11:27 am

      5 stars
      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!

      Reply
    4. Kelly Mahan says

      November 1, 2017 at 11:27 am

      5 stars
      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!

      Reply
    5. Sara says

      October 28, 2017 at 10:02 am

      Hi, these look so good! If I don’t have any raw sugar, do I replace it with regular sugar, same measurements? Thank you.

      Reply
      • Tonia says

        October 28, 2017 at 10:32 am

        Hi Sara,
        Yes! Stevia In The Raw® Bakers Bag measures cup for cup with granulated sugar.
        Happy Baking,
        ~Tonia

        Reply
        • Sara says

          October 28, 2017 at 10:49 am

          Thank you so much. I can’t wait to make these. Thanks for the wonderful recipe! Take care ❤️

          Reply
    6. Kirsten Khan says

      October 27, 2017 at 12:28 pm

      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.

      Reply
      • Tonia says

        October 28, 2017 at 10:41 am

        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

        Reply

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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