Chocolate Chip Pumpkin Cream Cheese Swirl Muffins
These tender pumpkin spice muffins feature a rich cream cheese swirl and mini chocolate chips throughout. The warm spices of cinnamon, ginger, cloves, and nutmeg complement the earthy pumpkin, while pockets of tangy cream cheese add luxurious richness. Perfect for autumn breakfast, brunch, or an afternoon treat with coffee. The cream cheese creates beautiful marbled patterns and keeps the muffins incredibly moist.
Ingredients
- 1 ¾ cups flour
- 1 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 8 ounces canned pure pumpkin
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips, divided
- 8 oz cream cheese, room temperature
- ¼ cup sugar
- 1 egg
- 1 tablespoon milk
Instructions
- 1
Preheat the oven to 350 degrees
- 2
In a large bowl add the pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, vanilla and half of the chocolate chips and whisk until completely combined
- 3
Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg into the bowl and whisk until just combined
- 4
Make the cream cheese layer by combining cream cheese, sugar, egg, milk and vanilla
- 5
Add the cream cheese mixture to the pumpkin batter in spoonfuls and mix just slightly so the clumps are slightly connected
- 6
Scoop the batter into muffin liners using an ice cream scoop
- 7
Sprinkle the tops with the remaining chocolate chips
- 8
Bake for 18-20 minutes or until a toothpick comes out clean
Tips
Don't overmix the cream cheese swirl - just fold it in gently to maintain distinct marbled patterns throughout the muffins.
Use room temperature cream cheese for easier mixing and smoother incorporation into the batter.
Fill muffin cups about 2/3 full to prevent overflow while allowing room for the muffins to rise properly.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days
Can be made 1 day ahead and stored covered
Serve at room temperature or slightly warmed
Common Mistakes
Don't overmix the batter to avoid tough, dense muffins
Use room temperature cream cheese to avoid lumps in the swirl
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these muffins?
Yes, wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave briefly.
What if I don't have all the spices?
You can use 2 teaspoons pumpkin pie spice instead of the individual spices for similar flavor.
Can I make mini muffins instead?
Yes, reduce baking time to 12-15 minutes and check with a toothpick for doneness.