Browse by
Browse by
Browse by
Browse by
Pumpkin Chocolate Cheesecake Muffins
Pumpkin Chocolate Cheesecake Muffins
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Pumpkin Chocolate Cheesecake Muffins make a great seasonal breakfast treat for fall and also are easy to pack in lunches for your kids.

Prep time
Bake/Cook time
0:25 to 0:30
12-14 muffins depending on size of muffin tin
Sign in to post a comment
Pumpkin Chocolate Cheesecake Muffins
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
0:25 to 0:30
Yield :
12-14 muffins depending on size of muffin tin




  • 1 1/2 cups all-purpose flour*
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup almond milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup miniature semisweet chocolate chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Line muffin tins with paper cups or coat with cooking spray. Set aside.
  3. Place softened cream cheese, egg, sugar, brown sugar, pumpkin puree and flour in the bowl of a stand mix. Using the paddle attachment OR use a hand mixer, beat mixture until light and fluffy. (NOTE: Mixture may curdle at first, but it will come together if you continue beating.) Stir in chocolate chips and set aside while making muffin batter.
  4. In a large bowl, mix together flour, sugar, unsweetened cocoa powder, baking soda and salt. Make a well in center and add almond milk, oil, and vanilla. Stir together until well blended.
  5. Fill muffin tins 3/4 full with batter and top with 2 tablespoons of cream cheese mixture.
  6. Sprinkle chocolate chips over tops of muffins.
  7. Bake for 25 to 30 minutes or until a inserted toothpick comes out clean.
  8. Let cool on wire rack. Can be served warm or at room temperature.


Recipe created by April Golightly Recipe shared with permission.  

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.