Chocolate Pumpkin Cheesecake Muffins Recipe

Annette
Annette Published November 16, 2020

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!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Serves:

Ingredients

For Filling

  • 8ozcream cheesesoftened
  • 1egg
  • cupwhite sugar
  • cuppumpkin puree
  • 2tbspall-purpose flour
  • ½cupminiature semisweet chocolate chips

For Muffin

  • 1 ½cupsall-purpose flour
  • 1cupwhite sugar
  • cupunsweetened cocoa powder
  • 1tspBaking Soda
  • ½tspsalt
  • 1cupmilk
  • cupVegetable Oil
  • 1tbspcider vinegar
  • 1tspvanilla extract
  • ½cupminiature semisweet chocolate chips
  • Cooking spray

Instructions

  1. Preheat oven to 350 degrees F. Line muffin tins with paper cups or coat with cooking spray.

  2. 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.

  3. Beat until light and fluffy.

  4. Stir in the chocolate chips and set aside.

  5. In a large bowl, mix together the flour, sugar, cocoa, baking soda, and salt.

  6. Make a well in the center and add the milk, oil, vinegar, and vanilla. Stir together until well blended.

  7. 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.

  8. Bake in preheated oven for 25 to 30 minutes.

Nutrition

  • Calories: 5441.47kcal
  • Fat: 362.84g
  • Saturated Fat: 88.52g
  • Trans Fat: 1.72g
  • Monounsaturated Fat: 210.57g
  • Polyunsaturated Fat: 46.86g
  • Carbohydrates: 609.18g
  • Fiber: 62.75g
  • Sugar: 416.43g
  • Protein: 49.39g
  • Cholesterol: 36.15mg
  • Sodium: 2596.72mg
  • Calcium: 350.68mg
  • Potassium: 3277.49mg
  • Iron: 32.29mg
  • Vitamin A: 1990.36µg
  • Vitamin C: 10.29mg
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