Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins with Chocolate Chips are soft and moist with just the right amount of pumpkin spice.
Servings 24
Calories 152kcal
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
