Chocolate Chip Pumpkin Cream Cheese Muffins Recipe

I just pulled a batch of these Chocolate Chip Pumpkin Cream Cheese Muffins from the oven, and my kitchen smells absolutely divine. The combination of warm pumpkin spice, rich chocolate, and that tangy cream cheese swirl is something I look forward to every autumn.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Ingredients Method Notes

Ingredients

1 ¾ cups all-purpose flour: This provides the main structure for the muffins.
1 teaspoon baking soda: This is the leavening agent that helps the muffins rise and become fluffy.
¼ teaspoon salt: A small amount of salt enhances all the other flavors in the recipe.
2 teaspoons ground cinnamon: The classic warm spice that pairs perfectly with pumpkin.
¼ teaspoon ground ginger: Adds a subtle zesty warmth to the spice blend.
¼ teaspoon ground cloves: Brings a deep aromatic, and slightly sweet flavor.
¼ teaspoon ground nutmeg: Complements the other spices with its nutty and sweet notes.
8 ounces canned pure pumpkin: Make sure to use pure pumpkin puree not pumpkin pie filling, which is pre-sweetened and spiced.
½ cup dark brown sugar: Adds moisture and a rich molasses-like sweetness.
¼ cup granulated sugar: Provides a cleaner straightforward sweetness to balance the brown sugar.
½ cup vegetable oil: This is the secret to incredibly moist muffins.
2 large eggs: They bind the ingredients together and add richness.
1 teaspoon pure vanilla extract: Enhances the sweet flavors of the batter.
1 cup mini chocolate chips divided: Mini chips distribute more evenly than regular-sized ones, ensuring chocolate in every bite.

Method

First, get your oven ready by preheating it to 350°F (175°C). Line a 24-cup muffin pan with paper liners. In a large bowl, whisk together the canned pumpkin, dark brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Stir in ½ cup of the mini chocolate chips until everything is well combined.
In the same bowl, add the all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Whisk the dry ingredients into the wet mixture until they are just combined. Be careful not to overmix, as this can lead to tough muffins.
In a separate medium bowl, prepare the cream cheese layer. Combine the room temperature cream cheese, sugar, egg, milk, and vanilla extract. Whisk until the mixture is smooth and creamy, with no lumps remaining.
Gently add the cream cheese mixture to the bowl of pumpkin batter in large spoonfuls. Using a knife or a spatula, swirl the two batters together just a few times. You want to create distinct ribbons of cream cheese, not a fully incorporated mixture.
Use an ice cream scoop to divide the batter evenly among the 24 prepared muffin liners. The scoop helps keep the swirls intact. Sprinkle the remaining ½ cup of mini chocolate chips over the tops of the muffins. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Don't Over-Swirl: The most important tip I can give you is to resist the urge to mix the cream cheese filling into the batter completely. I use a butter knife and make just two or three figure-eight motions through the batter. This ensures you get those delicious, distinct pockets of tangy cream cheese.
Room Temperature is Key: I can't stress enough how important it is for your cream cheese and eggs to be at room temperature. Cold cream cheese will result in a lumpy filling, and cold eggs don't incorporate as well into the batter. I usually take them out of the fridge about 30-45 minutes before I start baking.
The Initial High Heat Trick: For a better dome on your muffins, I sometimes start the oven at 400°F for the first 5 minutes, then reduce it to 350°F for the remaining bake time. This initial blast of heat helps the muffins rise quickly, creating that classic bakery-style top.