Chocolate Chip Pumpkin Cream Cheese Muffins

Chocolate Chip Pumpkin Cream Cheese Muffins are the perfect coffee shop or bakery style treat you’ll love all year round, full of tangy, sweet and warm flavors.

Chocolate Chip Pumpkin Cream Cheese Muffins are the perfect coffee shop or bakery style treat you'll love all year round full tangy, sweet and warm flavors.

Chocolate Chip Pumpkin Cream Cheese Muffins are kid sister to the Chocolate Chip Pumpkin Cream Cheese Bread I posted on Saturday. Why am I making this a separate post you ask?

A: Different quantity of ingredients unless you want 48 cupcakes! B: Different method of assembly and mixing of batters. C: Different baking times.

That Chocolate Chip Pumpkin Cream Cheese Bread has been a recipe I’ve been wanting to make for quite some time. Last year I made my Cheesecake Filled Pumpkin Bread Bars and my Chocolate Pumpkin Bread, but the delicious cream cheese, pumpkin and chocolate combo of this recipe is just irresistible. Chocolate Chip Pumpkin Cream Cheese Muffins are the perfect coffee shop or bakery style treat you'll love all year round, full of tangy, sweet and warm flavors.

Basically hey these muffins are a different animal to the bread. These beauties are quicker, more portable, able to be served to large crowds easily and oh, by the way they freeze amazingly. Plus can you really tell me if you were offered one of these delicious muffins you would turn them down? Chocolate Chip Pumpkin Cream Cheese Muffins are the perfect coffee shop or bakery style treat you'll love all year round, full of tangy, sweet and warm flavors.

Tools Used in the Making of These Chocolate Chip Pumpkin Cream Cheese Muffins:
Ice Cream Scoop: Perfect for portioning the muffins and quickly scooping without blending the batter too much.
Mini Chocolate Chips: The mini chips are the perfect size for these cupcakes, they don’t overwhelm the top and perfectly dot throughout the middle.
Canned Pumpkin: Different than your pumpkin pie filling, this is pure pumpkin.
AllSpice Spice Rack: I use this spice rack and fill up the bottles with freshly purchased spices. PS, we’re talking a huge difference, last week I bought nutmeg in bulk (enough to fill the bottle) for under a dollar and the bottled variety in the store was almost seven dollars.
Foil Baking Cups: These are double lined. So if you bake them in the foil/liner cup and decide you would rather ditch the foil, you can peel the foil off and have a neutral colored liner.

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Chocolate Chip Pumpkin Cream Cheese Muffins

Chocolate Chip Pumpkin Cream Cheese Muffins are the perfect coffee shop or bakery style treat you'll love all year round, full of tangy, sweet and warm flavors.
Yield 24 muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 3/4 cups flour
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 8 ounces canned pure pumpkin
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup Mini Chocolate Chips (divided)
  • 8 oz cream cheese , room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350 degrees.
  • In a large bowl add the pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, vanilla and ½ cup of the chocolate chips to the bowl and whisk until completely combined.
  • Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg into the bowl and whisk until just combined.
  • To make the cream cheese layers, add the cream cheese, sugar, egg, milk and vanilla.
  • Add the cream cheese layer to the bowl of pumpkin batter in spoonfuls and mix just a tiny bit, just enough so the clumps are slightly connected.
  • With an ice cream scoop add the batter to your muffin liners
  • Sprinkle the tops of the muffins with the remaining chocolate chips.
  • Bake for 18-20 minutes or until a toothpick or knife comes out clean

Notes

A delicious muffin version of Monday's Chocolate Chip Pumpkin Cream Cheese Bread which was also inspired by Your Cup of Cake

Nutrition

Calories: 188kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 115mg | Potassium: 55mg | Sugar: 14g | Vitamin A: 1645IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 0.8mg
Keyword: Chocolate Chip Pumpkin Cream Cheese Muffins

Chocolate Chip Pumpkin Cream Cheese Muffins are the perfect coffee shop or bakery style treat you'll love all year round, full of tangy, sweet and warm flavors.

One last bite shot… because…Chocolate Chip Pumpkin Cream Cheese Muffins are the perfect coffee shop or bakery style treat you'll love all year round, full of tangy, sweet and warm flavors.

Chocolate Chip Pumpkin Cream Cheese Muffins are the perfect coffee shop or bakery style treat you'll love all year round full tangy, sweet and warm flavors.
Chocolate Chip Pumpkin Cream Cheese Muffins are the perfect coffee shop or bakery style treat you'll love all year round full tangy, sweet and warm flavors.
Chocolate Chip Pumpkin Cream Cheese Muffins are the perfect coffee shop or bakery style treat you'll love all year round full tangy, sweet and warm flavors.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. My family loved these! I used fresh ginger about 2 tbsp and added chopped pecans, to muffin batter and I added orange zest to cream cheese mixture.
    Definitely a keeper!

    1. I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      1 tablespoon of flour could help it firm up more. I will retest the recipe, I can see a few people have had this issue. I suspect the flour would firm it up or just skipping the milk. I’m so sorry for the issues.

  2. I have fell in love with this recipe!!! It is absolutely perfect for the fall. I’m entering a muffin making contest for my local fair, and hopefully I’ll win with this delicious recipe.

  3. These look amazing! Going to attempt them this Friday to take to a friends for the weekend. Do any left overs need to be put in the fridge or freezer or can they be left at room temperature?

      1. My first guess is probably the baking soda may have been older and not good anymore. If you try it again, use fresh baking soda and you could add up to a 1/2 tsp more.

  4. Is step 3 a separate bowl from step 2?  I want to be accurate and ensure a fantastic dessert…. practicing this recipe for tomorrow since we are celebrating thanksgiving on Friday at my sister’s house!  

    1. It’s the same bowl from step 2. In the end, you’ll have one bowl with the pumpkin mixture and another for the cream cheese mixture. Hope this clears up any confusion! Enjoy!!

  5. I’m looking forward to making this today, looks so delish! My only question, the vanilla is listed twice, was that typo or the amount it should be? Thanks!

    1. Yes, those are the amounts you’ll use. The first teaspoon is for the pumpkin mixture and the second teaspoon is for the cream cheese layer. Sorry if that was confusing. I hope you enjoy them!!

  6. If you make these again, a video would be very helpful, or at least a more specific explanation on how you got the cream cheese to stay in “blobs.” I made these last night for a co-worker’s birthday, and the cream cheese was pretty much completely mixed in with the pumpkin batter, because I had to keep mixing the batter to make sure the cream cheese was spread throughout. They still turned out really good, but I really wanted the taste of the cream cheese separated from the pumpkin, like your photos.

    1. That’s a bummer but I’m glad they still tasted very good! Next time when you’re putting the cream cheese mixture in with the pumpkin mixture, try spooning it in and then taking a toothpick to swirl to mix. That should allow it to mix without loosing the difference between the two mixtures. Also, make sure to use an ice cream scoop to fill the muffin tin. That’ll help the mixture from moving around too much as well. I hope this helps!

    2. I also encountered this. I did the cream cheese mixture in a separate bowl (couldn’t tell for certain by the directions) them added it to the pumpkin mixture. The cream cheese mixture was runny after it was mixed. I used the exact amounts called for. But that is why it didn’t blob. I am not sure how to overcome this except by leaving some of the liquid out? I don’t normally struggle with recipes so I am not sure what I am doing wrong.

      1. I had the same issue — runny cream cheese mixture and so didn’t get blobs. The recipe as written was a tad confusing, but it sounds like we both followed it correctly (I’m a long-time baker as well)…did you ever try it again with greater success? Would be curious to know what you did differently.

        1. Hmm, not sure why it would be runny. There isn’t much liquid to cause that. Was your cream cheese at room temperature?

  7. Definitely 5 stars! I make this for my family for road trips and they are always raved over. SOO delicious and incredibly easy for how amazing they turn out. =D Thanks ever so much! About to make them again for our next trip through Canada. 🙂

  8. Just to be sure, are these regular sized muffins or mini muffins? Can you explain foil liners? Still need to use muffin tin? Thanks, they sound delicious!

    1. Regular sized muffins. Yes, use the muffin tin because the foil can’t hold the weight of the batter. I hope you love the muffins!

    1. Thank you so much for catching that! It should read pure vanilla extract. I edited it to show correctly now. So sorry about that.

  9. Hi! I’m confused about the cream cheese amount. Do you use 8oz of cream cheese or two packages of cream cheese (which come in 8oz portions)? Just want to make sure I use the right amount since I’m thinking I’d love to try these. Thanks! 

    1. So sorry about that. It is supposed to read 8 oz of cream cheese at room temperature. I edited the ingredient list to reflect the correct amount. Thank you so much for catching that! Hope you enjoy them!!

  10. These are absolutely gorgeous! I love the flavors here (chocolate and pumpkin and cream cheese?! The trifecta for sure)!

  11. I can’t even begin to tell you how badly I want one of those muffins right now! The chocolate, the pumpkin and the cream cheese…heaven!