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Best Easy Chocolate Chip Pumpkin Muffins with Cream Cheese Swirl

chocolate chip pumpkin muffins with cream cheese swirl - featured image
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These incredibly moist pumpkin muffins are loaded with melty chocolate chips and feature a tangy, rich cream cheese swirl. They’re quick to make with simple ingredients and are perfect for fall gatherings, school lunches, or a cozy weekend breakfast.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  2. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract. Beat until combined and creamy, about 30 seconds. Set aside at room temperature.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt for about 20 seconds.
  4. Mix wet ingredients: In a separate medium bowl, whisk together sugar and vegetable oil until combined. Add eggs one at a time, whisking well after each. Whisk in pumpkin puree and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
  6. Fold in chocolate chips: Gently fold chocolate chips into the batter until evenly distributed. Reserve about 2 tablespoons for topping if desired.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full.
  8. Add cream cheese swirl: Spoon cream cheese mixture into a piping bag or zip-top bag with a small corner snipped off. Pipe a swirl on top of each muffin, starting in the center and spiraling outward. Alternatively, dollop about 1 tablespoon on each and swirl with a toothpick.
  9. Bake: Place muffin tin in preheated oven and bake for 18-22 minutes, until a toothpick inserted into the center (avoiding cream cheese swirl) comes out clean or with a few moist crumbs. Tops should be golden brown and spring back when lightly touched.
  10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. For a perfect swirl, use a toothpick to gently swirl the cream cheese into the batter. Let muffins cool properly so the cream cheese swirl sets. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, cream cheese swirl, fall baking, easy muffin recipe, pumpkin recipes

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