Description
These Pumpkin Cream Cheese Chocolate Chip Muffins are a delightful blend of moist pumpkin batter, creamy cheesecake filling, and rich chocolate chips, topped with a cinnamon-spiced streusel. Perfect for autumn mornings or any festive occasion, these muffins combine warm spices and luscious textures in every bite.
Ingredients
Muffin Batter
- 4 large eggs
- 1 can pumpkin puree (15 oz / 425 g), 100% pure pumpkin, not pie filling
- 1 cup plain full-fat Greek yogurt (8 oz / 227 g)
- ÂĽ cup avocado oil (2 fl oz / 60 ml)
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 2â…“ cups all-purpose flour (11.5 oz / 325 g), unbleached preferred
- 1Âľ cups brown sugar (14 oz / 395 g), light brown suggested
- 2 teaspoons baking soda
- 1 teaspoon salt
- Pumpkin Spice Mix (blend of cinnamon, nutmeg, and other warm spices) as needed
- 2 cups bittersweet chocolate baking chips (12 oz / 340 g), semi-sweet or bittersweet preferred
Cream Cheese Filling
- 16 oz (454 g) cream cheese, softened, full-fat
- ÂĽ cup granulated sugar (50 g)
- 1 tablespoon all-purpose flour (8 g)
- 1 large egg
- 1 tablespoon milk (15 ml)
Streusel Topping
- 1ÂĽ cups all-purpose flour (about 6 oz / 180 g)
- ½ cup unsalted butter, melted (4 oz / 113 g)
- ½ cup brown sugar (4 oz / 113 g)
- 1 teaspoon ground cinnamon
- 1 large egg white
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C). Ensure the oven is fully heated before baking. Prepare a 24-cup muffin tin by greasing or lining with paper liners.
- Mix Wet Ingredients: In a large bowl, whisk together 4 large eggs, 1 can (15 oz/425 g) pumpkin puree, 1 cup plain full-fat Greek yogurt, ÂĽ cup avocado oil, and 1 tablespoon vanilla bean paste until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, mix 2â…“ cups all-purpose flour, 1Âľ cups brown sugar, 2 teaspoons baking soda, 1 teaspoon salt, and your desired amount of pumpkin spice mix thoroughly to ensure even distribution.
- Combine Wet and Dry: Slowly fold the dry ingredient mixture into the wet ingredients. Stir gently to combine without overmixing; it is acceptable if a few lumps remain to keep muffins light.
- Prepare Cream Cheese Filling: Using a hand or stand mixer, beat together 16 oz softened cream cheese, ÂĽ cup granulated sugar, 1 tablespoon all-purpose flour, 1 large egg, and 1 tablespoon milk until smooth and creamy with no lumps.
- Make Streusel Topping: In a bowl, combine 1¼ cups all-purpose flour, ½ cup brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Stir in ½ cup melted unsalted butter and 1 large egg white until mixture is combined evenly. The egg white helps bind and crisp the streusel topping.
- Assemble Muffins: Layer the muffin tins as follows: spoon a portion of pumpkin batter into each cup (about 1/3 full), add a dollop of the cream cheese filling in the center, then top with remaining pumpkin batter to cover the cream cheese layer. Finally, sprinkle the streusel topping generously over each muffin.
- Bake – Initial High Heat: Place the muffin tray in the preheated oven and bake at 425°F (218°C) for 6-7 minutes to achieve oven spring.
- Bake – Lower Heat: Reduce the heat to 350°F (177°C) and continue baking for the remaining time necessary, approximately 13-14 minutes more, for a total bake time of about 20 minutes.
- Check Doneness and Cool: Insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs but no wet batter. If muffins are too moist, return them to bake an additional 5 minutes at 350°F (177°C). Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Cooling helps set the muffin structure and enhances flavor release.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- You can adjust the amount of pumpkin spice mix to fit your taste preference.
- Do not overmix the batter to keep the muffins tender and moist.
- The two-step baking process ensures a good rise and a moist crumb.
- Allow muffins to cool completely before storing to maintain texture and flavor.
- The cream cheese filling can be slightly sweetened or kept plain depending on preference.
- For a dairy-free option, substitute yogurt and cream cheese with plant-based alternatives, but results may vary.
