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.