Pumpkin Chocolate Cheesecake Muffins

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These Pumpkin Chocolate Cheesecake Muffins are the first sign of the season here in South Florida. The temperature changed a bit and pumpkin recipes are popping up everywhere. From Pumpkin Spice Lattes to pumpkin desserts, my palette is ready for fall. I decided to bring my home into the fall season even if everything is green and boring colored outside. The house now is decorated with fall leaves and smells like sweet pumpkin.

After trying several versions of these muffins with the help of my toddler, I have the perfect combination of chocolate pumpkin and cheesecake. We have eaten a whole lot of pumpkin cheesecake muffins this week.

I am excited to have partnered with a sweet brand this week to bring you this yummy recipe. Dixie Crystals has been a trusted Southern brand since 1917. The Dixie Crystals inspired me to make these Pumpkin Chocolate Cheesecake Muffins with my daughter. She has been helping me every time that I cook lately. We start by getting on our aprons and chef hats.  

Pumpkin Chocolate Cheesecake Muffins

Cheesecake Filling

1 (8 ounce) package cream cheese, softened
1 egg
⅓ cup Dixie Crystals Sugar
1/3 cup Dixie Crystals brown sugar
⅓ cup pumpkin puree
½ cup all-purpose flour
½ cup miniature semisweet chocolate chips

Cheesecake Muffin 

1½ cups all-purpose flour
1 cup Dixie Crystals sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
3/4 cup Almond Milk
⅓ cup vegetable oil
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips 
cooking spray

How to Make Chocolate Cheesecake Muffins? 

Preheat oven to 350 degrees.

Line muffin tins with paper cups or coat with cooking spray.

Place the 1 package of softened cream cheese, 1 egg, ⅓ cup Dixie Crystals sugar, ⅓ cup Dixie Crystals brown sugar, ⅓ cup pumpkin puree and ½ cup flour in the bowl of a stand mixer using the paddle attachment OR use a hand mixer.  

Beat the mixture until it is  light and fluffy Note: The mixture may curdle at first, but it will come together if you continue beating.

Stir in the miniature semisweet chocolate chips and set aside.

Chocolate Instructions

In a large bowl, mix together the 1 ½ cups flour, 1 cup Dixie Crystals sugar, ⅓ cup unsweetened cocoa powder, baking soda and salt.

Make a well in the center and add the almond milk, oil, and vanilla. Stir together until well blended.

Fill muffin tins ⅔ full with the batter and top with 2 tablespoons of the cream cheese mixture.

Sprinkle the chocolate chips over the tops of the muffins.

Bake in preheated oven for 25 to 30 minutes.

Finally, check that the muffins are done by inserting a toothpick into the center. The muffins are done when the toothpick comes out clean.

Serve warm (not hot), room temperature, or cold. 

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Pumpkin Chocolate Cheesecake Muffins

Course Desserts

Cuisine American

Keyword Pumpkin

Servings 8 people

Calories 549kcal

Ingredients

For the Filling

• 8 oz cream cheese softened
• 1 egg large
• 1/3 cup Sugar
• 1/3 cup brown sugar
• 1/3 cup pumpkin puree
• ½ cup flour all-purpose
• ½ cup semisweet chocolate chips

Muffin

• 1½ cups flour all-purpose
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3/4 cup Almond Milk
• 1/3 vegetable oil
• 1 teaspoon vanilla extract
• ½ cup miniature semisweet chocolate chips
• cooking spray

Instructions

• Preheat oven to 350 degrees.
• Line muffin tins with paper cups or coat with cooking spray.
• Place the 1 package of softened cream cheese, 1 egg, Dixie Crystals sugar, brown sugar, pumpkin puree and ½ cup flour in the bowl of a stand mixer using the paddle attachment OR use a hand mixer.
• Beat the mixture until it is light and fluffy Note: The mixture may curdle at first, but it will come together if you continue beating.
• Stir in the miniature semisweet chocolate chips and set aside.
• In a large bowl, mix together the 1 ½ cups flour, 1 cup sugar, unsweetened cocoa powder, baking soda and salt.
• Make a well in the center and add the almond milk, oil, and vanilla. Stir together until well blended.
• Fill muffin tins 3/4 full with the batter and top with 2 tablespoons of the cream cheese mixture.
• Sprinkle the chocolate chips over the tops of the muffins.
• Bake in preheated oven for 25 to 30 minutes.
• Check that the muffins are done by inserting a toothpick into the center. The muffins are done when the toothpick comes out clean.
• Serve warm (not hot), room temperature, or cold.

Nutrition Facts

Pumpkin Chocolate Cheesecake Muffins

Amount Per Serving

Calories 549 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 11g55%

Cholesterol 53mg18%

Sodium 418mg17%

Potassium 315mg9%

Carbohydrates 84g28%

Fiber 4g16%

Sugar 53g59%

Protein 8g16%

Calcium 93mg9%

Vitamin C 0.4mg0%

Vitamin A 2005IU40%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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More Pumpkin Recipes

• Try this tasty Pumpkin Spice Fizz for a fun fall treat.
• Take breakfast up a notch with these Pumpkin Spice Pancakes.
• Pumpkin Spice Cookies – Your New Favorite Fall Cookies #PumpkinWeek
• Take the healthy route and try this Pumpking Chia Pudding.
• The Pumpkin Whoopie Pie Dessert Recipe is a great way to start the season.
• Also, the Pumpkin Spice Cookies are perfect companion for a nice coffee or tea. 

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