Dreamy Cream Cheese Pumpkin Muffins with Chocolate Chips
These gluten-free pumpkin cream cheese pumpkin muffins are absolutely irresistible! When baked in a cast iron muffin pan, they get a beautifully crisp outside while staying soft and tender on the inside. Each bite is filled with a creamy pumpkin filling that just melts in your mouth. The rich chocolate chunks add a delicious contrast, making these chocolate and cream cheese muffins a perfect treat. Enjoy them for breakfast or as a sweet snack, the texture and flavor will keep you coming back for more!
Servings 6 People
Calories 210kcal
Equipment
- 1 muffin pan
- 3 mixing bowls
Ingredients
- 1 cup pumpkin puree
- 2 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 stick butter
- 1 tsp vanilla extract
- 4 oz cream cheese
Instructions
- Preheat oven to 350℉
- In a medium bowl, beat the softened cream cheese, sugar and vanilla until smooth.
- In a large bowl, whisk together oats flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk together pumpkin puree, eggs, sugar, butter and vanilla.
- Add the wet ingredients to the dry, mix until just combined.
- Fill each muffin cup halfway with batter, adding in cream cheese filling. Add additional batter over cream cheese.
- Bake for 20-25 minutes.
- Serve.
Notes
Start at a higher temperature ~ 390°F. After 5 minutes, lower temperature ~350°F