Description
These soft, spiced Pumpkin Chocolate Chip Muffins with a creamy cheesecake center are perfect for fall picnics, brunches, or anytime you crave a cozy treat.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 (15 oz) can pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
- In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in chocolate chips.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Fill each muffin cup halfway with pumpkin batter. Spoon about 1 tablespoon of cheesecake filling into the center of each. Top with remaining pumpkin batter, filling cups about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the muffin (not the cheesecake center) comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste. For a swirl effect, gently swirl the cheesecake filling into the pumpkin batter with a toothpick before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Breakfast
- Cuisine: American