Description
Delightful Pumpkin Chocolate Chip Muffins with a rich cheesecake center, perfect for fall.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the flour, baking soda, baking powder, salt, and spices together in a large bowl.
- Combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract in another bowl.
- Pour the wet mixture into the dry ingredients and mix gently until just combined.
- Prepare the cheesecake filling by beating the cream cheese, sugar, egg, and vanilla until smooth.
- Fill muffin liners with a spoonful of pumpkin batter, add cheesecake filling, and top with more pumpkin batter.
- Bake for 20-25 minutes until a toothpick comes out mostly clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
For added zing, season the cheesecake with a hint of lemon zest. Muffins freeze well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin muffins, chocolate chip muffins, fall baking, cheesecake center, easy dessert