Chocolate Chip Pumpkin Cream Cheese Muffins Recipe

I just made these Chocolate Chip Pumpkin Cream Cheese Muffins, and I have to say—they’re incredible. The pumpkin makes them perfectly moist, while the cream cheese filling adds a rich, creamy surprise in every bite. I love the sweet chocolate chips and crunchy cinnamon streusel on top—it’s like a little dessert in muffin form. These muffins quickly became my go-to for breakfast or a cozy snack. I can’t wait to share this recipe with you!

Ingredients

Here’s everything you need to make these muffins perfectly every time.

Wet Ingredients

• 4 large eggs: Helps bind the ingredients and adds richness.
• 1 can pumpkin puree (15 oz / 425 g): Brings moisture and deep pumpkin flavor.
• 1 cup Greek yogurt, plain full fat: Keeps muffins moist and adds a slight tang.
• ¼ cup avocado oil: Use any neutral vegetable oil if preferred, keeps muffins tender.
• 1 Tablespoon vanilla bean paste: Adds natural vanilla flavor for depth.

Dry Ingredients

• 2⅓ cup all-purpose flour: Forms the muffin structure.
• 1¾ cup brown sugar: Sweetens the muffins and adds molasses notes.
• 2 teaspoons of baking soda: Helps muffins rise.
• 1 teaspoon salt: Balances flavors.
• 2 cups bittersweet chocolate baking chips: Provides pockets of melty chocolate.

Pumpkin Spice Mix

(Or substitute with 2½ Tablespoons of store-bought pumpkin spice mix)

• 1½ Tablespoons ground cinnamon: Adds warmth and sweetness.
• 1 teaspoon ginger powder: Gives subtle spiciness.
• 1 teaspoon ground allspice: Enhances depth of flavor.
• ½ teaspoon ground nutmeg: Adds a nutty, aromatic note.
• ½ teaspoon ground clove: Provides a cozy fall flavor.

Cream Cheese Filling

• 16 oz cream cheese, softened: Rich, creamy center for muffins.
• ¼ cup sugar: Sweetens the filling.
• 1 Tablespoon all-purpose flour: Helps thicken filling.
• 1 large egg: Binds filling ingredients together.
• 1 Tablespoon milk (or water): Makes filling spreadable.

Crunchy Cinnamon Streusel

• 1¼ cup all-purpose flour: Base of the topping.
• ½ cup unsalted butter, melted: Binds topping and adds richness.
• ½ cup brown sugar: Sweetness and slight caramel flavor.
• 1 teaspoon ground cinnamon: Adds warmth and spice.
• 1 large egg white: Helps crisp the streusel.
• Pinch of salt: Balances sweetness.

Note: This recipe yields about 12–14 muffins depending on muffin tin size.

Variations

Try these swaps and add-ins to suit your taste or dietary needs.

• Dairy-Free: Swap cream cheese and Greek yogurt with plant-based alternatives.
• Sugar-Free: Use sugar substitute like stevia or erythritol for both filling and batter.
• Extra Flavor: Add chopped nuts, dried cranberries, or extra chocolate chips for variation.

Cooking Time

Plan your baking with these prep and cook times.

• Prep Time: 25 minutes
• Cooking Time: 20–25 minutes
• Total Time: 45–50 minutes

Equipment You Need

Make sure you have these tools ready before starting.

• Muffin tin: Shapes muffins and holds liners.
• Mixing bowls: For wet, dry, and filling mixtures.
• Electric mixer or whisk: Smooths cream cheese filling.
• Spoon or ice cream scoop: Evenly portions batter.
• Cooling rack: Cools muffins without sogginess.

How to Make Chocolate Chip Pumpkin Cream Cheese Muffins?

Step-by-step instructions to make your muffins perfectly every time.

Prepare the Pumpkin Muffin Batter

I start by preheating my oven to 350°F (175°C) and lining my muffin tin with liners. In a large bowl, I whisk together eggs, pumpkin puree, Greek yogurt, avocado oil, and vanilla bean paste until smooth. Separately, I mix the flour, brown sugar, baking soda, salt, and pumpkin spice. I gradually fold the dry ingredients into the wet mixture, careful not to overmix. Finally, I fold in the chocolate chips so each bite has melty chocolate.

Make the Cream Cheese Filling

In another bowl, I beat the softened cream cheese, sugar, flour, egg, and milk until creamy and smooth. It should be thick but spoonable. This filling is my favorite part—rich and slightly tangy, it makes every muffin feel special.

Prepare the Streusel Topping

I mix flour, brown sugar, and cinnamon in a small bowl, then add melted butter, egg white, and a pinch of salt. The mixture should look like coarse crumbs. I love how this topping crisps during baking—it adds a sweet crunch that pairs perfectly with the soft muffin.

Assemble the Muffins

I spoon a generous tablespoon of pumpkin batter into each muffin cup, then a teaspoon of cream cheese filling on top. I cover with another spoon of pumpkin batter and sprinkle the streusel generously over each muffin. Press lightly so it sticks.

Bake the Muffins

I bake the muffins in the preheated oven for 20–25 minutes, checking with a toothpick in the center to ensure they’re done. After baking, I let them cool for 5 minutes in the pan, then transfer to a cooling rack to finish cooling.

Additional Tips for Making this Recipe Better

Some tips from my experience to make your muffins even better.

• I always use room temperature ingredients for smoother batter and filling.
• I mix just until combined to keep muffins light and fluffy.
• I start checking muffins at 20 minutes to prevent overbaking.
• I sometimes add oats or chopped nuts to the streusel for extra texture.

How to Serve Chocolate Chip Pumpkin Cream Cheese Muffins?

I love serving chocolate chip pumpkin cream cheese muffins warm, paired with a cozy cup of coffee or tea. To make them extra special, I drizzle a bit of maple syrup or add a dollop of whipped cream. 

For a beautiful finishing touch, I sprinkle a few chocolate shavings or a light dusting of cinnamon on top, making each muffin look as delightful as it tastes. It’s the perfect treat for breakfast or an afternoon snack.

Nutritional Information

Here’s a rough idea of what each muffin provides:

• Calories: ~350 per muffin
• Protein: 6g
• Carbohydrates: 45g
• Fat: 18g

Make Ahead and Storage

Keep these muffins fresh and delicious with a few simple storage tips.

Storing: I keep muffins in an airtight container at room temperature for up to 3 days.

Freezing: I wrap each muffin individually and store them in a freezer-safe bag for up to 3 months.

Reheating: I let frozen muffins thaw at room temperature or heat them in the microwave for 20 seconds for a fresh-baked feel.

Why You’ll Love This Recipe?

Reasons these muffins will quickly become your favorite.

• Rich, balanced flavors: Pumpkin, chocolate, and cream cheese make every bite amazing.
• Moist and fluffy: Greek yogurt and oil keep muffins soft.
• Versatile: Great for breakfast, snacks, or dessert.
• Customizable: Easy to swap ingredients for dietary needs or add flavor extras.
• Simple to make: The steps are straightforward and beginner-friendly.