Description
These Pumpkin Cream Cheese Chocolate Chip Muffins combine moist pumpkin-spiced batter with a rich, creamy cheesecake center and a sweet, cinnamon streusel topping. Perfectly balanced flavors and textures make these muffins a delightful treat for fall or any time you crave a comforting baked good.
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)
- ¼ 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
- 1¾ 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 desired
- 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
- ¼ cup granulated sugar (50 g)
- 1 tablespoon all-purpose flour (8 g)
- 1 large egg
- 1 tablespoon milk (15 ml)
Streusel Topping
- 1¼ 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). Make sure the oven reaches the full temperature before baking to ensure proper rising. Grease a 24-cup muffin tin or line it with paper liners for easy removal.
- Prepare Wet Ingredients
In a large bowl, whisk together 4 large eggs, pumpkin puree, Greek yogurt, avocado oil, and vanilla bean paste until smooth and well combined.
- Mix Dry Ingredients
In a separate large bowl, combine the all-purpose flour, brown sugar, baking soda, salt, and pumpkin spice mix. Stir thoroughly to ensure the spices are evenly distributed.
- Combine Wet and Dry
Slowly fold the dry ingredients into the wet mixture. Stir gently and avoid overmixing; a few lumps are acceptable to keep muffins tender and light.
- Make Cream Cheese Filling
Using a hand or stand mixer, beat the softened cream cheese, granulated sugar, flour, egg, and milk together until the mixture is smooth, creamy, and free of lumps.
- Prepare Streusel Topping
In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in the melted butter and egg white until the streusel mixture is evenly combined, with the egg white helping the topping bind and crisp.
- Assemble Muffins
Spoon about one-third of the pumpkin batter into each muffin cup. Add a dollop of cream cheese filling in the center, then cover with remaining pumpkin batter to fully encase the cream cheese. Finally, sprinkle the streusel topping generously over each muffin.
- Initial Bake
Bake the muffins in the preheated oven at 425°F (218°C) for 6-7 minutes to allow for oven spring and initial rise.
- Continue Baking
Reduce the oven temperature to 350°F (177°C) and continue baking for an additional 13-14 minutes or until a toothpick inserted in the muffin center comes out clean or with a few moist crumbs but no wet batter.
- Check and Cool
If muffins are still too moist, bake for an additional 5 minutes at 350°F (177°C). Then allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Cooling helps set the structure and enhances flavor.
Notes
- Ensure the pumpkin puree is 100% pure pumpkin, not pie filling, for best flavor and texture.
- Do not overmix the batter to prevent dense muffins; lumps are okay.
- The cream cheese filling adds moisture and richness, so be sure to fully encase it in the batter to keep it contained.
- The streusel topping enhances texture and adds a sweet, cinnamon crunch.
- Use paper liners for easy cleanup and muffin removal.
- If you prefer a less sweet muffin, reduce the sugar slightly in the batter or streusel.
- Let muffins cool completely before storing to maintain structure.
