Pumpkin Cheesecake Chocolate Chip Cupcakes

Pumpkin Cheesecake Chocolate Chip Cupcakes

It's fall ya'll! My favorite thing about fall is experimenting with pumpkin EVERYTHING. Call me basic, but just wait until you try these cupcakes. When you bite into them you get a surprise cheese cake filling with pumpkin, cinnamon, and chocolate flavors. Is your mouth watering yet? You definitely need a fork while biting into these warm, creamy, smooth cupcakes. I can bet this will be your new favorite fall treat! 

Pumpkin Cheesecake Chocolate Chip Cupcakes
Prep Time: 17 mins
Bake Time: 18 mins
Total Time: 35 mins
Serves: 12

Ingredients:
Muffin Pan:
Pam Cooking Spray
Cupcakes:
Dry Ingredients
1 cup all purpose flour (sifted)
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon ground ginger
Wet Ingredients
1 cup pumpkin puree
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1/2 cup vegetable oil
2 large eggs (room temperature) 
Etc:
1 cup Mini Chocolate Chips
Cheesecake Filling:
4oz cream cheese (room temperature)
1/3 cup granulated sugar
1/2 teaspoon pumpkin pie spice
Cream Cheese Frosting:
1 (8oz) package cream cheese (room temperature) 
1/2 cup unsalted butter (room temperature)
1 1/2 teaspoon vanilla
2 1/2 cups powdered sugar (sifted--put in 1/2 cup at a time and taste as you go)
3/4 teaspoon pumpkin pie spice
3/4 cup mini chocolate chips

Directions:
1. Preheat oven to 350 degrees F. Quickly spray a 12-cup muffin tin with cooking spray. Fill in with your favorite paper liners; set aside
2. Cheesecake filling: In a bowl with a hand held or electric mixer, beat cream cheese, sugar, and pumpkin pie spice on medium speed until combined and creamy; set aside.

3.Cupcakes: In a larger bowl, combine sifted flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg, salt, and ground ginger. 
4. In a separate large bowl, stir/whisk together pumpkin puree, sugars (brown & granulated), vegetable oil, and eggs. Pour wet mixture over dry ingredients and fold together until combined. You want your mixture smooth with a few lumps. Don't over stir. Finally lightly fold in mini chocolate chips.
5. Scoop a little less than 1/4 cup of the batter into each muffin liner (don't fill too much since you still have to put cheesecake filling and top with more batter). Drop 2 teaspoons of cream cheese filling into the center of each cup. Top with the remaining batter to completely fill the cheesecake filling, but leave room for the cupcake to expand in the oven.
6. Place cupcakes into oven and bake for about 15-18 mins, or until a toothpick comes out clean. Remove from oven and place on cooling rack until completely cool (I put mine in the refrigerator for about 10-15 mins, you will need to wait 30 mins total)
7. Cream Cheese Frosting: In a new large bowl, add cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until creamy and combined. Blend in powdered sugar 1/2 cup at a time. Lastly, add pumpkin pie spice based on your liking (I used 3/4 teaspoon). 
8. Frost your cooled cupcakes and sprinkle with mini chocolate chips. Enjoy!

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xoxo💓
It's me Margaret Marie