Dreamy Cream Cheese Pumpkin Muffins with Chocolate Chips (Edit recipe)

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These gluten-free pumpkin cream cheese pumpkin muffins are absolutely irresistible! When baked in a cast iron muffin pan, they get a beautifully crisp outside while staying soft and tender on the inside. Each bite is filled with a creamy pumpkin filling that just melts in your mouth. The rich chocolate chunks add a delicious contrast, making these chocolate and cream cheese muffins a perfect treat. Enjoy them for breakfast or as a sweet snack, the texture and flavor will keep you coming back for more!

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

10

Serves: 6

Ingredients

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350℉
In a medium bowl, beat the softened cream cheese, sugar and vanilla until smooth.
In a large bowl, whisk together oats flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In another bowl, whisk together pumpkin puree, eggs, sugar, butter and vanilla.
Add the wet ingredients to the dry, mix until just combined.
Fill each muffin cup halfway with batter, adding in cream cheese filling. Add additional batter over cream cheese.
Bake for 20-25 minutes.
Serve.

Notes

Start at a higher temperature ~ 390°F. After 5 minutes, lower temperature ~350°F to set the structure of the muffin, making the baking powder and baking soda activate quickly. This step also helps prevent dryness.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	81
Fat:	6 g
Carbohydrates:	5 g
Protein:	2 g
Cholesterol:	5 g
Sodium:	670 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.