Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins filled with a tangy cream cheese filling and sweet chocolate chips! These moist pumpkin muffins with a cheesecake middle are sure to impress, everyone loves this pumpkin muffin recipe even kids! It's so easy to make and I make them into healthy pumpkin muffins by using whole wheat flour and better-for-you ingredients!
Equipment
- 2 mixing bowls, (one for the batter and one for the cheesecake filling)
- 1 electric hand mixer
- 2 muffin pans
Ingredients
Muffin Batter Ingredients:
- 15 oz canned pumpkin
- 2 cups granulated cane sugar
- 4 eggs
- 3/4 cup sunflower oil
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tsp baking soda
- 2 3/4 cup freshly milled soft white wheat, (or use 2 cups of all-purpose flour)
Cream Cheese Filling:
- 8 oz cream cheese, (softened)
- 1 egg
- 1/3 cup granulated cane sugar
- 1 cup semi-sweet chocolate chips
Instructions
Directions:
- Preheat the oven to 350°F. Line two muffin pans with 24 cupcake liners and set aside.
- In a large mixing bowl beat together all of the muffin batter ingredients. I like to mix the pumpkin, sugar, eggs, and oil first then mix in the dry ingredients. Beat well using a hand mixer.
- Fill cupcake liners 3/4 full.
- Make the cream cheese filling: beat together the cream cheese, sugar, and egg. Fold in the chocolate chips.
- Put one heaping teaspoon of the mixture in the center of each muffin.
- Bake for 15-20 minutes in the preheated oven.
Nutrition Facts
Pumpkin Cream Cheese Muffins
Serving Size
1 muffin
Amount per Serving
Calories
283
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
44
mg
15
%
Sodium
233
mg
10
%
Potassium
137
mg
4
%
Carbohydrates
36
g
12
%
Fiber
2
g
8
%
Sugar
23
g
26
%
Protein
4
g
8
%
Vitamin A
2938
IU
59
%
Vitamin C
1
mg
1
%
Calcium
34
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
