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Easy Chocolate Chip Pumpkin Muffins with Cream Cheese Swirl

chocolate chip pumpkin muffins with cream cheese swirl - featured image
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Moist pumpkin muffins loaded with chocolate chips and a tangy cream cheese swirl. Perfect for fall gatherings, these muffins are quick, easy, and taste even better the next day.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 6 oz (170g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese 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 medium bowl, beat softened cream cheese with 2 tablespoons sugar until smooth, about 2 minutes. Add egg yolk and ½ teaspoon vanilla, beat until silky. Set aside at room temperature.
  3. Whisk dry ingredients: In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk for 15 seconds.
  4. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and glossy, about 30 seconds.
  5. Combine wet and dry: Pour wet ingredients into dry. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips: Add chocolate chips and fold with 5-6 strokes. Reserve a small handful for topping.
  7. Fill muffin cups: Divide batter evenly among 12 liners, filling each about ¾ full (about 3 tablespoons per muffin).
  8. Add cream cheese swirl: Transfer cream cheese mixture to a piping bag or zip-top bag. Snip a tiny corner (about ¼ inch). Pipe a thick ribbon down the center of each muffin (about 1 tablespoon per muffin).
  9. Swirl: Use a toothpick or skewer to gently drag through cream cheese and batter in a figure-eight pattern (2-3 passes). Do not over-swirl.
  10. Sprinkle tops: Press reserved chocolate chips onto the top of each muffin.
  11. Bake: Place muffin tin on middle rack. Bake for 18-22 minutes. Check at 18 minutes: a toothpick inserted into the muffin (not cream cheese) should come out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  12. Cool: Let muffins cool in pan for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients are key for a smooth swirl. Do not overmix the batter to avoid tough muffins. For best results, make these a day ahead—flavors meld overnight. Store in an airtight container at room temperature for up to 3 days. Freeze individually wrapped for up to 3 months.

Nutrition

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

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