Ingredients
- 1¾ cups (220 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp fine salt
- 1 cup (240 g) pumpkin purée
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ½ cup (120 ml) neutral oil or melted butter
- 2 large eggs, room temperature
- ⅓ cup (80 ml) milk (dairy or almond)
- 2 tsp vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips, divided
- 6 oz (170 g) cream cheese, soft (for swirl)
- 2 Tbsp sugar (for swirl)
- ½ tsp vanilla (for swirl)
Equipment
- 12-cup muffin tin
- parchment muffin liners
- mixing bowls
- whisk
- wire cooling rack
Method
- Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with parchment liners.
- Whisk flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
- Whisk pumpkin, brown sugar, granulated sugar, oil/butter, eggs, milk, and vanilla until smooth.
- Fold dry into wet until just combined. Stir in ¾ cup chocolate chips.
- Portion batter into liners. Top with remaining chocolate chips. For cream-cheese swirl, dollop 1 tsp mixture per muffin and marble with a skewer.
- Bake 5 minutes at 400°F, then reduce to 350°F (175°C) and bake 12–14 minutes until domed and set. Cool 5 minutes in pan, then transfer to rack.
Nutrition
Calories: 235kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 190mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 3000IUVitamin C: 2mgCalcium: 60mgIron: 1.5mg
Notes
Tips & Variations:
Gluten-free: Use a 1:1 GF flour blend with xanthan.
Protein option: Add ¼ cup unflavored whey or egg-white protein to dry ingredients + 1–2 Tbsp extra milk.
For minis: Bake 10–12 minutes at 350°F.
For jumbo: Bake 22–25 minutes at 375°F. Equipment: 12-cup muffin tin, parchment liners, cooling rack.
Gluten-free: Use a 1:1 GF flour blend with xanthan.
Protein option: Add ¼ cup unflavored whey or egg-white protein to dry ingredients + 1–2 Tbsp extra milk.
For minis: Bake 10–12 minutes at 350°F.
For jumbo: Bake 22–25 minutes at 375°F. Equipment: 12-cup muffin tin, parchment liners, cooling rack.
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