• 1 3/4 cups flour

  • 1 teaspoons baking soda

  • 1/4 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 8 ounces canned pure pumpkin

  • 1/2 cup dark brown sugar

  • 1/4 cup granulated sugar

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 cup Mini Chocolate Chips (divided)

  • 8 oz cream cheese , room temperature

  • 1/4 cup sugar

  • 1 egg

  • 1 tablespoon milk

  • 1 teaspoon pure vanilla extract



Preheat the oven to 350 degrees.
In a large bowl add the pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, vanilla and 1/2 cup of the chocolate chips to the bowl and whisk until completely combined.

Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg into the bowl and whisk until just combined.
To make the cream cheese layers, add the cream cheese, sugar, egg, milk and vanilla.

Add the cream cheese layer to the bowl of pumpkin batter in spoonfuls and mix just a tiny bit, just enough so the clumps are slightly connected.
With an ice cream scoop add the batter to your muffin liners
Sprinkle the tops of the muffins with the remaining chocolate chips.
Bake for 18-20 minutes or until a toothpick or knife comes out clean

Credit: Dinner, then Dessert