Chocolate Pumpkin Cheesecake Muffins

Pin it

Introduction

You get the best of two worlds in every bite with these muffins. A rich, chocolate muffin base cradles a decadent swirl of creamy pumpkin cheesecake filling, studded with melty chocolate chips throughout. They’re an impressive, bakery-style treat perfect for fall gatherings or a luxurious breakfast.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12 muffins

Ingredients

• For the filling:
• 1 package cream cheese (8 ounce, softened)
• 1 egg
• 1/3 cup white sugar
• 1/3 cup pumpkin puree
• 2 tablespoons all-purpose flour
• 1/2 cup miniature semisweet chocolate chips
• For the muffin:
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1/2 cup miniature semisweet chocolate chips
• cooking spray

Instructions

1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin thoroughly with cooking spray.
2. Make the filling: In a medium bowl, beat the softened cream cheese, 1 egg, 1/3 cup sugar, pumpkin puree, and 2 tablespoons flour together until smooth. Gently stir in the 1/2 cup miniature chocolate chips. Set aside.
3. Make the muffin batter: In a large bowl, whisk together the 1 1/2 cups flour, 1 cup sugar, cocoa powder, baking soda, and salt.
4. Assemble: Divide half of the chocolate muffin batter evenly among the 12 prepared muffin cups. Top each with a generous spoonful of the pumpkin cheesecake filling. Carefully spoon the remaining chocolate batter over the top of each filling mound, covering it as completely as possible.
5. Bake for 25-30 minutes, or until the chocolate muffin tops are set and a toothpick inserted into the chocolate part (not the center filling) comes out clean.
6. Let the muffins cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.

Variations

• Marbled Swirl: For a pretty effect, don’t fully cover the filling. After adding the top layer of batter, use a toothpick to gently swirl the cheesecake filling up into the chocolate batter.
• Jumbo Muffins: Bake the batter in a 6-cup jumbo muffin tin, increasing the baking time to 30-35 minutes.
• Serve Warm with a Drizzle: Warm a muffin slightly and serve it with a dusting of powdered sugar or a drizzle of caramel sauce on the side for dipping.
• Mini Muffins: Use a mini muffin tin and reduce the baking time to 12-15 minutes for a bite-sized treat.

Tips for Success

• Ensure your cream cheese is truly softened to room temperature for a perfectly smooth filling without lumps.
• Use a cookie scoop or two spoons to easily divide the thick batters into the muffin cups.
• For clean removal, run a butter knife around the edge of each muffin after the 10-minute cooling period.

Storage & Reheating

Store cooled muffins in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual muffins in the microwave for 15-20 seconds, or in a 300°F oven for about 10 minutes until warmed through.

FAQ

Can I use regular-sized chocolate chips instead of miniature?

Yes, you can, but miniature chips distribute better throughout the batters and are less likely to sink. If using regular chips, toss them in a little flour before folding them in.

Can I make these ahead of time?

Absolutely. Bake and cool the muffins completely, then store them in the fridge overnight. The flavors often taste even better the next day.

Do I have to use cider vinegar?

Yes, it reacts with the baking soda to help the muffins rise. You can substitute it with an equal amount of white vinegar or lemon juice in a pinch.

Why do I spray the tin with cooking spray instead of using liners?

Liners can stick to the soft cheesecake filling. Cooking spray directly on the tin gives the muffins a better release and a nice, slightly crisp exterior.

My filling sank into the batter. What happened?

This can happen if the filling is too runny or if you overfilled the cups. Make sure your cream cheese is not too warm and that you use the full amount of flour in the filling to help it set. Also, ensure you cover the filling completely with the top layer of chocolate batter.

Can I freeze these muffins?

Yes. Wrap cooled muffins individually in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or on the counter.