Chocolate Chip Pumpkin Cream Cheese Muffins

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 8 oz Pumpkin, canned pure

• Refrigerated

  • 1 Egg
  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, dark
  • 1 cup Chocolate chips, mini
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 3/4 cups Flour
  • 1/4 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 8 oz Cream cheese
  • 1 tbsp Milk

Found on dinnerthendessert.com

Description

Ingredients

• 1¾ cups flour
• 1 teaspoons baking soda
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 8 ounces canned pure pumpkin
• ½ cup dark brown sugar
• ¼ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup Mini Chocolate Chips (divided)
• 8 oz. cream cheese, room temperature (2 packages of cream cheese)
• ¼ cup sugar
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla

Directions

• Preheat the oven to 350 degrees.
• In a large bowl add the pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, vanilla and ½ cup of the chocolate chips to the bowl and whisk until completely combined.
• Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg into the bowl and whisk until just combined.
• To make the cream cheese layers, add the cream cheese, sugar, egg, milk
• Add the cream cheese layer to the bowl of pumpkin batter in spoonfuls and mix just a tiny bit, just enough so the clumps are slightly connected.
• With an ice cream scoop add the batter to your muffin liners
• Sprinkle the tops of the muffins with the remaining chocolate chips.
• Bake for 18-20 minutes or until a toothpick or knife comes out clean