Chocolate Chip, Cream Cheese Pumpkin Muffins

These muffins are a taste of fall! Chocolate chip pumpkin muffins with a cheesecake-like creamcheese filling...what could be better??

CHOCOLATE CHIP, CREAM CHEESE, PUMPKIN MUFFINS

INGREDIENTS:

Muffins:

3 c canned pumpkin puree

1.5 c vegetable oil

3 c white sugar

1 c brown sugar

6 eggs

4 3/4 c all-purpose flour

1.5 tsp baking powder

1.5 tsp baking soda

1.5 tsp salt

1.5 tsp ground cinnamon

1.5 tsp ground nutmeg

1.5 tsp ground cloves

1 x 12 oz bag mini, semi-sweet chocolate chips

Cream Cheese Filling:

8 oz cream cheese, softened

1/2 tsp vanilla

1 egg

3 tbls brown sugar

DIRECTIONS:

1.Combine pumpkin puree, vegetable oil, white and brown sugar, and eggs.

2. In a separate bowl combine flour, baking powder, baking soda, salt, and spices

3. Combine wet and dry ingredients and stir until incorporated. Do not over mix.

4. Fold in chocolate chips

5. To make the filling: Beat cream cheese, egg, brown sugar, and vanilla.

6. Spoon pumpkin batter into muffin tins, filling each cup 1/3 of the way. Place 1 heaping tablespoon of cream cheese mixture in the center of each cup.

7. Spoon pumpkin batter on top of cream cheese, filling the cup about 2/3 of the way.

8. Bake 20 minutes or until inserted toothpick comes out clean.

9. Allow to cool. (These freeze well and are best eaten after they have completely cooled or allowed to set overnight!) Eat and ENJOY!