Chocolate Chip Pumpkin Cream Cheese Muffins
Chocolate Chip Pumpkin Cream Cheese Muffins are the perfect coffee shop or bakery style treat you’ll love all year round, full of tangy, sweet and warm flavors. Chocolate Chip Pumpkin Cream Cheese Muffins are kid sister to the Chocolate Chip Pumpkin Cream Cheese Bread I posted on Saturday. Why am I making this a separate post you ask?
A: Different quantity of ingredients unless you want 48 cupcakes! B: Different method of assembly and mixing of batters. C: Different baking times.
Basically hey these muffins are a different animal to the bread. These beauties are quicker, more portable, able to be served to large crowds easily and oh, by the way they freeze amazingly. Plus can you really tell me if you were offered one of these delicious muffins you would turn them down?
Ingredients:
- 1 3/4 cups flour
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 8 ounces canned pure pumpkin
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup Mini Chocolate Chips (divided)
- 8 oz cream cheese , room temperature
- 1/4 cup sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract