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Perfect Pumpkin Chocolate Chip Muffins With Cream Cheese Filling

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These moist pumpkin muffins are filled with a creamy cream cheese center and studded with chocolate chips. The secret to keeping the filling in place is partially freezing it before baking.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon ginger + 1/4 teaspoon nutmeg + 1/4 teaspoon cloves)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Make the cream cheese filling first. In a medium bowl, beat the softened cream cheese with the sugar until smooth. Add the egg yolk and vanilla, then beat until fully combined. This should take about 2 minutes with a hand mixer. The mixture should be thick and creamy, not runny.
  2. Chill the filling. Transfer the cream cheese mixture to a small bowl, cover with plastic wrap, and pop it in the freezer for 20-25 minutes. You want it firm but not frozen solid. This step is crucial—if the filling is too soft, it’ll sink right through the batter. While that’s chilling, preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
  3. Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Make sure everything is evenly distributed. I always give it an extra 10 seconds of whisking just to be safe.
  4. Mix the wet ingredients. In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and the sugars have mostly dissolved. It should look glossy and smell like fall.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay—overmixing makes tough muffins. Fold in the chocolate chips, reserving about 2 tablespoons for topping.
  6. Assemble the muffins. Scoop about 1 tablespoon of batter into each muffin liner. Use the back of a spoon to make a small well in the center. Take the chilled cream cheese filling out of the freezer. Scoop about 1 heaping teaspoon of filling into each well. Top with another tablespoon of batter, spreading it gently to cover the filling completely. Sprinkle the reserved chocolate chips on top.
  7. Bake. Bake for 18-22 minutes, or until a toothpick inserted into the muffin part (avoid the filling) comes out clean. The tops should be golden and spring back when lightly touched. Let them cool in the pan for 5 minutes, then transfer to a cooling rack.
  8. Cool completely. Here’s the hard part—wait. Let the muffins cool for at least 20 minutes before you bite into one. The cream cheese filling needs time to set, or it’ll be molten and burn your tongue. I know from experience.

Notes

Don’t skip the freezer step for the cream cheese filling. Use room temperature ingredients for best results. Start checking for doneness at 16 minutes. Let muffins cool in the pan for 5 minutes before transferring to a cooling rack. Cool completely before serving to allow the filling to set.

Nutrition

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

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