These chocolate pumpkin cheesecake muffins are a rich chocolate muffin with a surprise chocolate chip pumpkin cheesecake center. A pumpkin lover and chocoholic’s delight!
Pumpkin cheesecake is great on its own, but when you stuff it inside a chocolate muffin it’s even more delicious!
There’s just something magical about the combination of chocolate and pumpkin, and these muffins are the best of all worlds. The tender muffins are filled with pumpkin cheesecake and chocolate chips for a super unique dessert option.
How do you make pumpkin cheesecake muffins?
These muffins are verging on cupcake, but I decided to declare them as muffins because there’s no frosting involved. But who needs frosting when you can have a chocolate chip pumpkin cheesecake filling instead? First I whipped up a basic chocolate batter. I filled the muffin tins half full, added a dollop of cheesecake filling, then covered the top with more batter. A sprinkling of mini chocolate chips on top really amp up the chocolate flavor.
When you first see these muffins they look unassuming, like your basic chocolate muffin. When you bite into them and encounter the creamy pumpkin cheesecake filling, you know you’ve found yourself a special treat.
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More pumpkin recipes you’ll love
- Pumpkin Spice Cake
- No Bake Pumpkin Cheesecake
- Pumpkin Gooey Butter Cake
- Pumpkin Meringue Pie
- Pumpkin French Toast Sticks
Chocolate Pumpkin Cheesecake Muffins
Ingredients
- For the filling:
- 1 package cream cheese 8 ounce, softened
- 1 egg
- 1/3 cup white sugar
- 1/3 cup pumpkin puree
- 2 tablespoons all-purpose flour
- 1/2 cup miniature semisweet chocolate chips
- For the muffin:
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 tablespoon cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup miniature semisweet chocolate chips
- cooking spray
Instructions
- Preheat oven to 350 degrees. Line muffin tins with paper cups or coat with cooking spray.
- Place the cream cheese, egg, 1/3 cup sugar, pumpkin puree and flour in the bowl of a stand mixer that has been fitted with the paddle attachment.
- Beat until light and fluffy - the mixture may curdle at first but it will come together if you continue beating.
- Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and salt. Make a well in the center and add the milk, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 2/3 full with the batter and top with 2 tablespoons of the cream cheese mixture. Sprinkle the chocolate chips over the tops of the muffins. You may end up with extra cream cheese mixture, you can put it in an oven safe dish and bake it alongside the muffins for a cheesecake snack!
- Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
Dylan says
July 2, 2018 at 1:01 amThese are delicious and a great way to use leftover pumpkin. Will make again.
Amber says
July 1, 2018 at 7:44 pmI made these for some friends and they loved them. One of my friends suggested adding a little peanut butter. I might try that next time.
Lou Lou Girls says
September 28, 2015 at 7:50 amOh yum! This looks so incredible! Pinned and tweeted. We love partying with you and we appreciate you stopping by! Please take a minute to stop by next week, so we can pin and tweet your new creation. The party starts on Monday at 7 pm! Have a great Monday! Lou Lou Girls
Joy @ Joy Love Food says
September 27, 2015 at 2:24 pmThese are gorgeous and I bet they taste amazing, perfect for fall! Thanks for sharing at What’d You Do This Weekend? I hope you will join us again next Monday!
Yum Girl says
September 22, 2015 at 10:27 amWelcome to Yum Goggle! We are following you on all your social media and we hope you will do the same – so we can tag you as we promote your posts across up to 15 platforms available to us. Kelli at YG
Trish - Mom On Timeout says
September 22, 2015 at 7:21 amThese muffins are fantastic! I’m good with cheesecake AND muffins 🙂
Brittany says
September 21, 2015 at 8:54 amThese look like heaven! Perfect for a fall treat!
Florian @ContentednessCooking says
September 21, 2015 at 8:36 amWow just in time for fall! They look amazing!
Alisa Fleming says
September 21, 2015 at 8:29 amWOW! These look and sound so amazing – what an incredible idea!
Marye says
September 21, 2015 at 7:49 amOh wow! These muffins both look and sound so good!
Katerina @ Diethood says
September 21, 2015 at 7:44 amYES! No one understands how much it takes to produce what they see on their screen… it’s A LOT of work.
Enjoying a few of these muffins afterwards?? PRICELESS!!
Thalia @ butter and brioche says
September 19, 2015 at 11:23 pmI love that delicious pumpkin cheesecake center.. I bet these are so addictive too!
Claudia | Breakfast Drama Queen says
September 19, 2015 at 6:56 pmAs a pumpkin lover and chocoholic, I know I’d love these! What a fun addition to the virtual baby shower 🙂
Liz @ Floating Kitchen says
September 19, 2015 at 11:07 amThese look great! And I totally prefer when my breakfast foods are almost like desserts. It’s the way to go! So glad we can celebrate Megan together with a virtual shower!
Olivia @ livforcake says
September 19, 2015 at 10:52 amThese look amazing Sara! I love the pumpkin cheesecake surprise in the middle :). And I sympathize with the failed recipes (and sometimes photos), grocery bills, and late nights. But I love it nonetheless (most of the time :)). xo
Mariah @ Mariah's Pleasing Plates says
September 19, 2015 at 8:06 amYay for virtual baby showers!! I love these pumpkin cheesecake muffins! Such a perfect fall treat!