
How To Make Chocolate Pumpkin Cheesecake Muffins
The chocolate and pumpkin mix in this cheesecake muffin recipe provides a tart and sweet flavor that has a hint of earthiness resulting in a superb treat!
Serves:
Ingredients
For Filling
- 8ozcream cheesesoftened
- 1egg
- â…“cupwhite sugar
- â…“cuppumpkin puree
- 2tbspall-purpose flour
- ½cupminiature semisweet chocolate chips
For Muffin
- 1 ½cupsall-purpose flour
- 1cupwhite sugar
- â…“cupunsweetened cocoa powder
- 1tspBaking Soda
- ½tspsalt
- 1cupmilk
- â…“cupVegetable Oil
- 1tbspcider vinegar
- 1tspvanilla extract
- ½cupminiature semisweet chocolate chips
- Cooking spray
Instructions
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Preheat oven to 350 degrees F. Line muffin tins with paper cups or coat with cooking spray.
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Place the cream cheese, egg, sugar, pumpkin puree, and flour in the bowl of a stand mixer that has been fitted with the paddle attachment.
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Beat until light and fluffy.
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Stir in the chocolate chips and set aside.
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In a large bowl, mix together the flour, sugar, cocoa, baking soda, and salt.
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Make a well in the center and add the milk, oil, vinegar, and vanilla. Stir together until well blended.
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Fill muffin tins 2/3 full with the batter and top with cream cheese mixture. Sprinkle the chocolate chips over the tops of the muffins.
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Bake in preheated oven for 25 to 30 minutes.
Nutrition
- Calories:Â 5441.47kcal
- Fat:Â 362.84g
- Saturated Fat:Â 88.52g
- Trans Fat:Â 1.72g
- Monounsaturated Fat:Â 210.57g
- Polyunsaturated Fat:Â 46.86g
- Carbohydrates:Â 609.18g
- Fiber:Â 62.75g
- Sugar:Â 416.43g
- Protein:Â 49.39g
- Cholesterol:Â 36.15mg
- Sodium:Â 2596.72mg
- Calcium:Â 350.68mg
- Potassium:Â 3277.49mg
- Iron:Â 32.29mg
- Vitamin A: 1990.36µg
- Vitamin C:Â 10.29mg
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