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.