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The Best Quick Chocolate Chip Pumpkin Muffins

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These Quick Chocolate Chip Pumpkin Muffins with Cream Cheese Swirl are moist, tender, and packed with pumpkin and chocolate chip flavor. They come together in about 30 minutes and are perfect for fall mornings, snacks, or dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 cup (240g) pumpkin puree
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar (for swirl)
  • 1 large egg yolk (for swirl)
  • ½ teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese swirl: In a small bowl, combine 4 oz softened cream cheese, 2 tablespoons granulated sugar, 1 egg yolk, and ½ teaspoon vanilla extract. Beat with an electric hand mixer until smooth and creamy. Set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Mix the wet ingredients: In a separate medium bowl, combine 1 cup pumpkin puree, ⅓ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, ¾ cup granulated sugar, and ¼ cup packed brown sugar. Whisk until smooth.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry mixture. Stir with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Fold in the chocolate chips: Gently fold in 1 cup semi-sweet chocolate chips until evenly distributed.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Add the cream cheese swirl: Drop small spoonfuls (about 1 teaspoon each) of the cream cheese mixture on top of each muffin. Use a toothpick to gently swirl the cream cheese into the batter.
  9. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
  10. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Room temperature ingredients blend better. Don’t overmix the batter. Use a toothpick for the swirl. Bake one tray at a time. Check for doneness early. Let muffins cool completely before storing.

Nutrition

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

Find it online: https://coracooks.com/the-best-quick-chocolate-chip-pumpkin-muffins/