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Cozy Chocolate Chip Pumpkin Muffins with Cream Cheese Swirl

chocolate chip pumpkin muffins with cream cheese swirl - featured image
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Tender pumpkin muffins studded with mini chocolate chips and swirled with a tangy cream cheese ribbon. Perfect for fall mornings, brunch, or a cozy late-night treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (175g) mini semi-sweet chocolate chips
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons granulated sugar (for swirl)
  • ½ teaspoon vanilla extract (for swirl)
  • 1 tablespoon milk (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with 2 tablespoons granulated sugar, ½ teaspoon vanilla extract, and 1 tablespoon milk until smooth and creamy. Set aside.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Mix wet ingredients: In a separate medium bowl, whisk together vegetable oil, ¾ cup granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking after each. Stir in pumpkin puree and 1 teaspoon vanilla extract.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix.
  6. Fold in chocolate chips: Gently fold in 1 cup mini chocolate chips, reserving about 2 tablespoons for topping.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full.
  8. Add cream cheese swirl: Dollop 1-2 teaspoons of cream cheese mixture onto the center of each muffin. Use a toothpick or butter knife to gently swirl in a figure-eight motion (2-3 swirls per muffin).
  9. Top with reserved chocolate chips: Press a few reserved mini chips onto the top of each muffin.
  10. Bake: Place muffin tin on middle rack and bake for 18-22 minutes, until a toothpick inserted into the center (avoiding cream cheese) comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  11. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let muffins cool completely before storing to avoid sogginess. Muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated if warm. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip, cream cheese swirl, fall baking, easy muffin recipe

Find it online: https://platebelle.com/cozy-chocolate-chip-pumpkin-muffins-with-cream-cheese-swirl/