Description

These Pumpkin Cream Cheese Chocolate Chip Muffins are a delightful autumn treat featuring moist pumpkin-infused batter swirled with a rich cream cheese filling, topped with a crisp cinnamon brown sugar streusel and studded with bittersweet chocolate chips. Perfect for breakfast or a cozy snack, these muffins blend warm spices and creamy textures for a comforting seasonal flavor.

Ingredients

Scale

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)
2⅓ 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
2 cups bittersweet chocolate baking chips (12 oz / 340 g), semi-sweet or bittersweet preferred
Pumpkin Spice Mix (blend of cinnamon, nutmeg, and other warm spices) as needed

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 425°F (218°C). Ensure the oven is fully heated before baking. Prepare a 24-cup muffin tin by greasing it or lining with paper liners for easy removal.
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 the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, mix 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 to ensure the spices are evenly distributed.
Fold Dry Into Wet: Slowly fold the dry ingredient mixture into the wet ingredients. Stir gently and just enough to combine; a few lumps are acceptable to keep the muffins light and tender.
Prepare Cream Cheese Filling: Using a hand or stand mixer, beat 16 oz softened cream cheese, ¼ cup granulated sugar, 1 tablespoon all-purpose flour, 1 large egg, and 1 tablespoon milk until the mixture is smooth, creamy, and free of lumps.
Make Streusel Topping: In a bowl, combine 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 the mixture is evenly combined. The egg white aids in binding and creates a crisp texture.
Assemble Muffins: Fill each muffin cup about one-third full with the pumpkin batter. Add a dollop of the cream cheese filling in the center of each, then top with more pumpkin batter to cover the cream cheese layer. Finally, sprinkle the streusel topping generously over each muffin.
Initial Bake: Place the muffin tray in the preheated oven and bake at 425°F (218°C) for 6-7 minutes. This high heat helps achieve oven spring for a nice rise.
Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (177°C) and continue baking for approximately 13-14 minutes more, or until the muffins are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool Muffins: Allow muffins to cool in the pan for a few minutes to set their structure. Then transfer them to a wire rack to cool completely, which enhances flavor and texture before serving.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
Do not overmix the batter to keep muffins tender and light.
The streusel topping adds a pleasant crunch and cinnamon flavor but can be omitted if desired.
Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a dairy-free version, substitute cream cheese and yogurt with plant-based alternatives.
Adjust pumpkin spice according to taste preference if you prefer a stronger or milder spice flavor.