Description
Delight in these moist and flavorful Pumpkin Cream Cheese Chocolate Chip Muffins featuring a luscious cream cheese filling and a crisp cinnamon streusel topping. Perfect for autumn mornings or a comforting snack, these muffins blend the warm spices of pumpkin with rich chocolate chips and a creamy center, baked to perfection with a tender crumb and buttery crunch.
Ingredients
Scale
Wet Ingredients
- 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)
Dry Ingredients for Muffins
- 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 needed
- 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 is fully heated before baking. Prepare a 24-cup muffin tin by greasing it or lining with paper liners.
- Mix Wet Ingredients: In a large bowl, whisk together 4 large eggs, 1 can (15 oz/425 g) pumpkin puree, 1 cup plain full-fat Greek yogurt, ¼ cup avocado oil, and 1 tablespoon vanilla bean paste until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, combine 2⅓ cups all-purpose flour, 1¾ cups brown sugar, 2 teaspoons baking soda, 1 teaspoon salt, and your desired amount of pumpkin spice mix thoroughly for even spice distribution.
- Combine Wet and Dry Mixtures: Slowly fold the dry ingredient mixture into the wet ingredients. Stir gently and avoid overmixing; a few lumps remaining is ideal to keep the muffins light and tender.
- Prepare Cream Cheese Filling: Using a hand or stand mixer, beat together 16 oz softened cream cheese, ¼ cup granulated sugar, 1 tablespoon flour, 1 large egg, and 1 tablespoon milk until smooth and creamy with no lumps.
- Make Streusel Topping: In a bowl, mix 1¼ cups all-purpose flour, ½ cup brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Stir in ½ cup melted unsalted butter and 1 large egg white until well combined. The egg white helps bind and crisp the topping.
- Layer Muffins: Spoon about one-third of the pumpkin batter into each muffin cup, add a dollop of the cream cheese filling in the center, then cover with the remaining pumpkin batter to enclose the filling. Generously sprinkle the streusel topping on each muffin.
- Initial Bake: Place the muffin tray in the preheated oven and bake at 425°F (218°C) for 6-7 minutes to create oven spring and start the baking process.
- Complete Baking: Reduce the oven temperature to 350°F (177°C) and continue baking for approximately 13-14 minutes more, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter. If still moist, bake for an additional 5 minutes at 350°F (177°C).
- Cool Muffins: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This step helps set their structure and brings out the flavors.
Notes
- Do not overmix the batter to maintain a light and tender crumb.
- Ensure cream cheese is softened for smooth filling consistency.
- The streusel topping adds a delightful crunch and sweetness contrast.
- Use unbleached flour for better texture and flavor.
- You can adjust the amount of pumpkin spice according to your preference.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat gently before serving to re-soften the cream cheese filling if refrigerated.
