Pumpkin Chocolate Chip Muffins with Cheesecake Center
These mouthwatering muffins combine fluffy pumpkin batter with a creamy cheesecake center, making them perfect for breakfast, snacks, or dessert.
Ingredients
For the Muffin Batter
- 1.5 cups all-purpose flour Sifted
- 1 cup pumpkin puree Not pumpkin pie filling
- 0.5 cups granulated sugar
- 0.5 cups brown sugar Packed
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
- 0.5 cups vegetable oil
- 2 large eggs Room temperature if possible
- 1 cup chocolate chips Use your favorite kind
For the Cheesecake Center
- 8 oz cream cheese Softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In another bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until well blended.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- In a separate bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and egg yolk until creamy and smooth.
- Spoon about 2 tablespoons of batter into each muffin cup, add a dollop of cheesecake filling, and cover with more muffin batter until each liner is filled about 3/4 full.
Baking
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool for about 10 minutes before enjoying.
Notes
Don't confuse pumpkin puree with pumpkin pie filling! Allow eggs to warm up for easier blending. These muffins freeze well for easy grab-and-go breakfasts.