pumpkin chocolate chip cream cheese mini muffins

Pumpkin chocolate chip cream cheese mini muffins might be just the hor d'oeuvre you are searching for. One serving contains 121 calories, 2g of protein, and 7g of fat. This recipe serves 44 and costs 28 cents per serving. This recipe is liked by 47 foodies and cooks. If you have egg, coconut oil, pumpkin pie spice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Sweet Annas. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is not so great. Users who liked this recipe also liked Mini Pumpkin Chocolate Chip Muffins, Skinny Mini Pumpkin Chocolate Chip Muffins, and Skinny Whole Wheat Raspberry Chocolate Chip Cream Cheese Muffins.

Servings: 44

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium bowl, mix together the cream cheese, 1/3 cup sugar and egg until smooth. Stir in the chocolate chips. Place the whole bowl into the freezer for a few minutes while you line a baking sheet with waxed paper. Scoop the cream cheese mixture into little balls on the baking sheet. Freeze for about 30 minutes, or until firm.Preheat the oven to 350F. Line two 24-ct mini-muffin tins with paper liners. (You may not fill every one, but you can remove those extra liners later and put them away to use another time!)In a medium bowl, mix together the wet ingredients (pumpkin, eggs, coconut oil, milk & vanilla) until well blended.In a large bowl, whisk together the dry ingredients (flour, sugar, spices, baking soda, baking powder & salt).Stir the wet ingredients into the dry ingredients until just blended and then scoop into the paper-lined muffin tins (about 2/3 full).Take the cream cheese balls out of the freezer and press one down into the center of each muffin. You want the muffin batter to come up around the sides!Bake for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out almost clean. Let cool for about 10 minutes before removing from the pan to cool completely.**If you are making these ahead, freeze them in an airtight container or freezer bag for up to 3 months. Thaw on the counter overnight to serve!**

 

Step by step:

1. In a medium bowl, mix together the cream cheese, 1/3 cup sugar and egg until smooth. Stir in the chocolate chips.

2. Place the whole bowl into the freezer for a few minutes while you line a baking sheet with waxed paper. Scoop the cream cheese mixture into little balls on the baking sheet. Freeze for about 30 minutes, or until firm.Preheat the oven to 350F. Line two 24-ct mini-muffin tins with paper liners. (You may not fill every one, but you can remove those extra liners later and put them away to use another time!)In a medium bowl, mix together the wet ingredients (pumpkin, eggs, coconut oil, milk & vanilla) until well blended.In a large bowl, whisk together the dry ingredients (flour, sugar, spices, baking soda, baking powder & salt).Stir the wet ingredients into the dry ingredients until just blended and then scoop into the paper-lined muffin tins (about 2/3 full).Take the cream cheese balls out of the freezer and press one down into the center of each muffin. You want the muffin batter to come up around the sides!

3. Bake for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out almost clean.

4. Let cool for about 10 minutes before removing from the pan to cool completely.**If you are making these ahead, freeze them in an airtight container or freezer bag for up to 3 months. Thaw on the counter overnight to serve!**

Nutrition Information:

covered percent of daily need