Pumpkin, Cream Cheese and Chocolate Chip Muffins

    30 minutes

    A nice moist muffin that uses left over pumpkin puree!


    Wellington, New Zealand
    1 person made this

    Makes: 12 Texas or 15 regular sized muffins

    • 1 pkg (250 g) cream cheese, softened
    • 1/2 cup butter, softened
    • 1 cup mashed pumpkin
    • 1 egg (room temperature)
    • 1/2 cup heavy/whipping cream
    • 1/2 cup milk
    • 1 tsp vanilla extract
    • 2 cup all purpose flour
    • 1/2 cup white sugar
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 1 tsp cinnamon
    • 1 tsp nutmeg
    • 1/2 cup semi-sweet, chocolate chips

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use paper liners. Beat cream cheese and butter together until fluffy. Beat in egg, cream, milk, vanilla and pumpkin puree. Combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt Stir flour mixture into cream cheese mixture until flour is moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups. Bake in preheated oven until tops are golden, about 20 minutes.

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    i made this recipe twice. the muffins are delicious but as soon as they came out of the oven, they flopped. i've never made muffins before but maybe the ingredients were too heavy, not sure what the problem was, i followed the recipe exactly.  -  26 Oct 2010  (Review from Allrecipes UK & Ireland)