Pumpkin Spice Cream Cheese Muffins

These Pumpkin Spice Cream Cheese Muffins are a variation of my Mom’s Black Bottom Cupcakes. They are so good, and adding chocolate chips to the cream cheese mixture takes them to the next level.

Pumpkin Spice Cream cheese muffins being displayed on the counter

I just showed my YouTube audience how to make them at the very end of this video below and gave the four tips I learned from an amazing baker on Instagram, her name is Beth and her IG handle is beth_thefirstyear, check out her account for her muffin expertise.

Four Tips for Making BakeryStyle Muffins

Tip #1 – Let the muffin batter rest after mixing it up for fifteen minutes. This allows for the batter to hydrate and make a thicker batter.

Tip #2 – Fill the muffin cups FULL, she adds about half a cup to each one. ( when making the pumpkin spice muffins, I only filled the batter to about 3/4 full, because I still had to add the cream cheese mixture )

Tip #3 – Fill every other muffin cup with batter this allows the batter to dome and not run into each other.

Tip #4 – Bake at 425 degrees for the first 7 minutes and finish the rest of the baking time at 350 degrees

I tried these tips and they worked out great, the only thing I would add is the cream cheese topping is a little on the heavy side and this batter would dome even more without the cream cheese filling (however, I don’t mind a little less muffin doming and the delicious cream cheese topping) I am going to make my next batch of blueberry muffins with these great tips!

Pumpkin Spice Cream Cheese Muffins

Servings 24

Ingredients

2/3 cup olive oil
1- 1/2 cups granulated sugar
2 tsp vanilla extract
2 cups pumpkin puree
4 eggs
1 cup milk
3 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 Tbsp Pumpkin Pie Spice
For the Cream cheese Filling add
8 oz cream cheese
1/3 cup granulated sugar
1 large egg
1/4 tsp salt
1 cup Semisweet Chocolate Chips

Instructions

Preheat oven to 425 degrees Fahrenheit
In a large bowl, whisk the oil, sugar, and vanilla together. Add pumpkin Puree, eggs, and milk. Whisk well until combined.
In a separate bowl mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly mix into the wet mixture. Set aside.
In another bowl beat the cream cheese and sugar together with an electric hand mixer. Add eggs, chocolate chips and vanilla. Mix well until creamy.
Line muffin pans with paper cups. Ladle pumpkin batter into cups about three-quarters full, and spoon in about one tablespoon of cream cheese filling over the top of the muffin batter.
Bake at 425 degrees for 7 minutes and then lower the temperature to 350 degrees for another 7-8 minutes or until a toothpick inserted in the center comes out clean. Cool and enjoy