CHOCOLATE PUMPKIN CHEESECAKE
MUFFINS
A
rich chocolate muffin with a surprise pumpkin chocolate chip cheesecake
filling.
Course Dessert,
Snack
Cuisine American
Keyword pumpkin
chocolate muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total
Time 45 minutes
Calories 340 kcal
Author Dinner
at the Zoo
Ingredients
·
For
the filling:
·
1 package
cream cheese 8 ounce, softened
·
1 egg
·
1/3 cup white
sugar
·
1/3 cup pumpkin
puree
·
2 tablespoons all-purpose
flour
·
1/2 cup miniature
semisweet chocolate chips
·
For
the muffin:
·
1
1/2 cups all-purpose flour
·
1 cup white
sugar
·
1/3 cup unsweetened
cocoa powder
·
1 teaspoon baking
soda
·
1/2 teaspoon salt
·
1 cup milk
·
1/3 cup vegetable
oil
·
1 tablespoon cider
vinegar
·
1 teaspoon vanilla
extract
·
1/2 cup miniature
semisweet chocolate chips
·
cooking
spray
Instructions
1.
Preheat
oven to 350 degrees. Line muffin tins with paper cups or coat with cooking
spray.
2.
Place
the cream cheese, egg, 1/3 cup sugar, pumpkin puree and flour in the bowl of a
stand mixer that has been fitted with the paddle attachment.
3.
Beat
until light and fluffy - the mixture may curdle at first but it will come
together if you continue beating.
4.
Stir
in the chocolate chips and set aside.
5.
In
a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and salt.
Make a well in the center and add the milk, oil, vinegar and vanilla. Stir
together until well blended. Fill muffin tins 2/3 full with the batter and top
with 2 tablespoons of the cream cheese mixture. Sprinkle the chocolate chips
over the tops of the muffins. You may end up with extra cream cheese mixture,
you can put it in an oven safe dish and bake it alongside the muffins for a
cheesecake snack!
6.
Bake
in preheated oven for 25 to 30 minutes, until a toothpick inserted into the
center comes out clean.
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