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. 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? 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.
For the perfect muffins you’ll need: Ice Cream Scoop: Perfect for portioning the muffins and quickly scooping without blending the batter too much.
Mini Chocolate Chips: The mini chips are the perfect size for these cupcakes, they don’t overwhelm the top and perfectly dot throughout the middle.
Canned Pumpkin: Different than your pumpkin pie filling, this is pure pumpkin.
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