Pumpkin Chocolate Chip Cream Cheese Muffins

If you love the cozy flavors of autumn, these Pumpkin Cream Cheese Muffins with Chocolate Chips are sure to win you over. They smell like your favorite coffee shop and bring the comfort of fall to your kitchen.

Inspired by the well-loved Starbucks pumpkin cream cheese muffins, this version adds a special twist: mini chocolate chips for extra sweetness and a pleasant melty texture in every bite.

Soft, moist, and warmly spiced with pumpkin pie seasonings, these muffins have a tender crumb that pairs beautifully with a luscious cream cheese center. The chocolate chips add small pockets of sweetness that make each bite a little more indulgent.

Baking these has become a favorite autumn ritual in our home. My daughter Anna and I enjoy making them together on weekend mornings. She helps with mixing and filling the centers, while the rest of the family crowds the counter impatiently—these muffins disappear fast once they come out of the oven.

We’re a pumpkin-and-chocolate family, and this recipe captures everything we love about fall: warm spices, comforting textures, and just the right amount of sweetness. They’re perfect for breakfast, brunch, or an afternoon treat with a hot latte.

These muffins are easy to make and great for sharing. The key is the cream cheese filling, which stays creamy after baking and provides a delightful contrast to the pumpkin-spiced cake. Bake a batch, share with friends or family, and enjoy a homemade taste of fall without a trip to the coffee shop.

Pro Tips for Perfect Pumpkin Cream Cheese Muffins

• Don’t overmix the batter. Once you add the dry ingredients, stir gently until just combined. Overmixing produces dense muffins instead of light, fluffy ones.
• Use room-temperature ingredients. Let eggs and cream cheese come to room temperature before mixing so everything blends smoothly and bakes evenly.
• Chill the cream cheese filling slightly. Refrigerate the filling for 10–15 minutes to thicken it; this makes it easier to spoon or pipe into the batter.
• Don’t overfill muffin cups. Fill each cup about three-quarters full. Too much batter can cause the filling to sink or overflow.
• Bake until just set. Pumpkin muffins can dry out quickly. Check around 18 minutes—the tops should spring back lightly when touched.
• Add chocolate chips smartly. Toss chips with 1 teaspoon of flour before folding them into the batter to help prevent sinking to the bottom.
• Cool before removing. Let muffins rest in the pan for 5–10 minutes before transferring to a rack. This helps the centers set and preserves moist texture.
• Store properly. Once completely cool, keep muffins in an airtight container in the refrigerator for up to five days. Warm briefly in the microwave (about 10 seconds) before serving for a fresh-from-the-oven feel.
• Optional: Freeze individually wrapped muffins for up to two months—handy for quick breakfasts or a cozy treat anytime.

BAKING PAN I USED:

Silicone Muffin Pans for Baking with Metal Frame

Recipes you might like:

BANANA PUMPKIN CHOCOLATE CHIP MUFFINS

Yield: 12 muffins

Pumpkin Cream Cheese Muffins with Chocolate Chips

Prep Time:
10 minutes

Cook Time:
22 minutes

Total Time:
32 minutes

Inspired by the Starbucks pumpkin muffin, these easy pumpkin cream cheese muffins with chocolate chips are soft, moist, and ideal for autumn baking.

Ingredients

For the Muffins:

• 2½ cups all-purpose flour, 312 g
• 1 tsp baking powder, 5 g
• ½ tsp baking soda, 2 g
• ½ tsp salt, 3 g
• 1 tbsp pumpkin pie spice ≈ 8 g (or 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger)
• 1 cup canned pumpkin purée, 245 g
• ½ cup granulated sugar, 100 g
• ½ cup brown sugar, packed, 110 g
• ½ cup vegetable oil (or melted butter), 120 ml
• 2 large eggs, 100 g (about 50 g each)
• 1 tsp vanilla extract, 5 ml
• ¾ cup mini chocolate chips, 135 g

For the Cream Cheese Filling:

• 4 to 5 oz cream cheese, 115–142 g
• 2 tbsp powdered sugar, 25 g
• ½ tsp vanilla extract, 2.5 ml

Topping, optional:

• Toasted pumpkin seeds with a touch of brown sugar
• Sprinkle of cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or use a silicone pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir in the chocolate chips and set aside.
3. In a large bowl, whisk the eggs, pumpkin purée, both sugars, oil, and vanilla until smooth.
4. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
5. In a small bowl, beat cream cheese with powdered sugar, vanilla, and about 1 tablespoon of milk or cream until smooth and creamy.
6. Fill muffin cups about three-quarters full with batter. Drop roughly 1 heaping teaspoon of cream cheese filling into the center of each muffin; press down slightly or pipe it in.
7. Bake 22–24 minutes, or until the tops spring back when lightly touched. If using a toothpick, avoid the cream cheese center when testing doneness.
8. Cool in the pan for 5 minutes, then transfer muffins to a rack. Serve warm or at room temperature.

Notes

For extra-moist muffins, replace ¼ cup (≈60 ml) of oil with unsweetened applesauce or sour cream.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving
Calories 410
Total Fat 20g
Saturated Fat 7g
Trans Fat 0g
Unsaturated Fat 12g
Cholesterol 74mg
Sodium 255mg
Carbohydrates 53g
Fiber 3g
Sugar 27g
Protein 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest.