Pumpkin Chocolate Cheesecake Muffins
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.