Pumpkin Chocolate Chip Muffins with Cream Cheese Filling and Streusel
Moist pumpkin muffins made with Greek yogurt and a homemade pumpkin spice blend, layered with a thick cream cheese filling and bittersweet chocolate chips, then baked under a crisp egg-white cinnamon streusel.
Servings: 24 muffins
Calories: 375kcal
Equipment
Ingredients
Wet Ingredients
- 4 large eggs
- 1 can pumpkin puree 15oz, 425g
- 1 cup Greek yogurt plain, full fat
- ¼ cup avocado oil substitute any vegetable oil
- 1 Tablespoon vanilla bean paste
- 1¾ cup brown sugar
Dry Ingredients
- 2⅓ cup all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 cups bittersweet chocolate baking chips
Pumpkin Spice Mix (or substitute with 2½ Tablespoons of store bought pumpkin spice mix)
- 1½ Tablespoon ground cinnamon
- 1 teaspoon ginger powder
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
Cream Cheese Filling
- 16 oz cream cheese softened
- ¼ cup sugar
- 1 Tablespoon all purpose flour
- 1 large egg
- 1 Tablespoon milk can substitute water
Crunchy Cinnamon Streusel
- 1¼ cup all purpose flour
- ½ cup unsalted butter melted
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 large egg white
- pinch of salt
Instructions
Prep
- Preheat the oven to 425°F. Set the cream cheese out to soften. Grease the muffin pans with butter.
Pumpkin Batter
- In a large mixing bowl, whisk the wet ingredients, including the brown sugar, until the sugar dissolves.
- In a medium bowl, mix the flour, baking soda, salt, and pumpkin spice mix. Leave out the chocolate chips. Add the dry mixture to the wet ingredients and mix until well combined. The batter should be thick; add up to 1 tablespoon more flour if your puree was very wet.
Cream Cheese Filling
- In a small bowl, beat all the filling ingredients with an electric mixer or whisk until smooth and lump-free.
Crunchy Cinnamon Streusel Topping
- In another small bowl, mix all the streusel ingredients. Don't leave out the egg white; it makes the streusel crunchy and keeps it from melting into the muffin.
Assemble and Bake
- Set aside about ⅔ cup of chocolate chips. Fill the muffin cups with alternating layers of pumpkin batter, chocolate chips, and cream cheese filling.
- Break the streusel into pieces of different sizes and pile them on top of each muffin. Press the reserved chocolate chips into the streusel.
- Bake at 425°F for 6 to 7 minutes. Lower the oven to 350°F and bake 13 to 14 minutes more, until a toothpick comes out free of wet batter and the streusel is golden brown.
- Cool in the pan until the muffins can be lifted out, then cool completely on a rack. Refrigerate within 2 hours.
Video
Notes
- Yield: Makes 2 dozen muffins.
- Why two temperatures: The hot start creates oven spring, the quick rise bakers rely on in the first minutes of baking. It gives you taller muffin tops.
- Pumpkin: Use plain pumpkin puree, not pie filling.
- Doneness: A little cream cheese on the toothpick is normal. Check for wet pumpkin batter.
- Storage: Refrigerate up to 5 days or freeze up to 1 month.
- Reheating: Warm at 325°F for 8 to 10 minutes from the fridge or 15 to 20 minutes from frozen, or microwave in 15 to 20-second bursts.
- Chip swaps: Dark, milk, white, cinnamon, or butterscotch chips all work.
- Streusel add-ins: Chopped nuts, old-fashioned oats (not quick oats), cocoa nibs, cocoa powder, or extra pumpkin spice.
Nutrition
Calories: 375kcal | Carbohydrates: 47g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 306mg | Potassium: 222mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3192IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg