These wonderful whole wheat chocolate chip pumpkin muffins have a surprise cream cheese filling hiding inside! Yum!
I’m officially obsessed with pumpkin. It’s all I can think about. And I don’t mean pumpkin pie spice disguised as pumpkin, I mean good old pumpkin. In everything! This happens every year, I don’t know why I’m still surprised. Not even a month ago I was still thinking about corn and tomatoes and summer veggies, now I just cannot stop thinking about winter squash. I just love it all. Butternut squash is my favorite winter squash though. What’s your favorite winter squash?
I guess I’m surprised because one year I fell in love with sweet potato and then every year since I can take it or leave it… Although it might be making a come back this year! I have two big ones on my counter, so we’ll see where that goes 🙂 Anyways, bring on the squash!
So, just out of curiousity, would anyone be interested in a post about how to make your own pumpkin puree? It’s incredibly easy, but it’s important to get the proper consistency as homemade pumpkin can be considerably wetter than pumpkin puree from a can. I have a couple more pumpkin recipes coming up too so I hope you’re liking pumpkin as much as I am this year 🙂
For now, enjoy these muffins, maybe with a big cup of pumpkin hot chocolate!
Whole Wheat Pumpkin Chocolate Chip Surprise Muffins
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 3/4 teaspoon cloves
- 3/4 teaspoon nutmeg
- 1/2 teaspoon fine sea salt
- 1/2 cup salted butter softened
- 3/4 cup sucanat or brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup pumpkin puree
- 3/4 cup semi sweet chocolate chips
- 4 oz cream cheese cut into 12 pieces
- Preheat oven to 350 degrees. Prepare a standard, 12 cup muffin tin by lightly greasing or lining with paper liners.
- In a small bowl stir together the flour, baking powder, baking soda and all the spices and salt. Set aside.
- In a larger bowl beat together the soft butter and sugar until fluffy. Add in the eggs, one at a time until combined. Add the vanilla and pumpkin and mix well.
- Add the dry ingredients to the wet, mixing just until combined, then folding in the chocolate chips. Add one large spoonful to the bottom of each muffin cup. Add one piece of cream cheese to each cup and press down slightly. Top with the remaining batter and place in the oven. Bake at 350 degrees for 20-22 minutes until a toothpick inserted into the middle of a muffin comes out clean. Remove from the oven and let muffins cool in the tin for about 5 minutes before removing and placing on a cooling rack to finish cooling.
Comments & Reviews
I am just starting on my pumpkin obsession for the year, I like to go pumpkin strong October & November 🙂 These look so yummy – butternut is my fave too!
Hello, just want to ask if I can substitute the cream cheese for something else. Thanks!
Heidi @ Food Doodles says
Hi Cristina, I’m not really sure what you could sub for the cream cheese, but you could just leave it out if you want, these muffins are plenty delicious without it 🙂
I too seem to have caught the pumpkin bug! Pumpkin and cream cheese are a winning combo…and your muffins look super tasty!
I would love to see a post about making pumpkin puree! I’ve made a few pumpkin recipes so far this fall but used the canned variety, so count me in for learning to make my own 🙂
Ari @ Ari's Menu says
Heidi, I was totally into the muffins anyway, but then I saw the “surprise” inside and I about died!