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Perfect Chocolate Chip Pumpkin Muffins with Cream Cheese Filling

chocolate chip pumpkin muffins with cream cheese filling - featured image
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These perfectly moist pumpkin muffins are filled with a creamy, tangy cream cheese center and studded with melty chocolate chips. They deliver bakery-style domes and a soft, tender crumb that makes them a fall favorite.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + ½ teaspoon ginger + ½ teaspoon nutmeg + ¼ teaspoon cloves)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add the sugar, egg yolk, and vanilla, then beat until well combined. Set aside.
  3. Whisk the dry ingredients together: In a large bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk until evenly distributed.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and glossy.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and fold together with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in the chocolate chips: Gently fold in 1 cup of chocolate chips until evenly distributed.
  7. Fill the muffin cups: Divide about half the batter evenly among the 12 muffin cups, filling each about one-third full.
  8. Add the cream cheese filling: Spoon the cream cheese mixture into a small piping bag or zip-top bag with the corner snipped off. Pipe about 1 tablespoon of filling into the center of each muffin cup.
  9. Top with remaining batter: Divide the remaining batter evenly over the cream cheese filling, gently spreading to cover. The cups will be almost full.
  10. Sprinkle with extra chocolate chips: Press a few extra chocolate chips onto the top of each muffin.
  11. Bake for 20-22 minutes, until the tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
  12. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 15 minutes) before serving.

Notes

Room temperature ingredients are key for a smooth filling and tender crumb. Do not overmix the batter. Let muffins cool completely before storing to avoid soggy tops. For a dairy-free option, use dairy-free cream cheese and chocolate chips.

Nutrition

Keywords: pumpkin muffins, chocolate chip, cream cheese filling, fall baking, easy muffin recipe

Find it online: https://prismtaste.com/perfect-chocolate-chip-pumpkin-muffins-with-cream-cheese-filling/