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:

1 teaspoon baking powder

2 teaspoons baking soda

1 cup mini chocolate chips

2/3 cup melted coconut oil

1 (8oz) package cream cheese, softened

1 large egg, room temperature

3 large eggs

3 1/2 cups flour

3 tablespoons milk or cream

1 tablespoon pumpkin pie spice

2 cups pumpkin purée

1/2 teaspoon salt

1/3 cup sugar

1 teaspoon pure vanilla extract

Equipment:

bowl

baking sheet

muffin tray

whisk

oven

toothpicks

frying pan

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:

Quickview
120k Calories
2g Protein
6g Total Fat
13g Carbs
1% Health Score
Limit These
Calories
120k
6%

Fat
6g
10%

  Saturated Fat
4g
29%

Carbohydrates
13g
4%

  Sugar
4g
5%

Cholesterol
23mg
8%

Sodium
103mg
4%

Get Enough Of These
Protein
2g
5%

Vitamin A
1838IU
37%

Selenium
4µg
7%

Vitamin B1
0.08mg
6%

Folate
22µg
6%

Manganese
0.11mg
5%

Vitamin B2
0.08mg
5%

Iron
0.8mg
4%

Phosphorus
36mg
4%

Vitamin B3
0.64mg
3%

Fiber
0.72g
3%

Calcium
22mg
2%

Vitamin K
2µg
2%

Vitamin B5
0.19mg
2%

Potassium
58mg
2%

Copper
0.03mg
2%

Magnesium
6mg
2%

Vitamin E
0.19mg
1%

Zinc
0.18mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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