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5 from 1 vote

Pumpkin Chocolate Cheesecake Muffins

Course: Desserts
Cuisine: American
Keyword: Pumpkin
Servings: 8 people
Calories: 549kcal


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



  • 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.


Sodium: 418mg | Calcium: 93mg | Vitamin C: 0.4mg | Vitamin A: 2005IU | Sugar: 53g | Fiber: 4g | Potassium: 315mg | Cholesterol: 53mg | Calories: 549kcal | Saturated Fat: 11g | Fat: 21g | Protein: 8g | Carbohydrates: 84g | Iron: 4mg