Sometime last winter I found canned pumpkin on clearance at Walgreeens. It made the perfect “filler” item to complete my multiple transactions, so I stocked up and bought all the cans they had left. I’m so happy fall is finally here so I can start to use it! (I am incapable of eating pumpkin anything at any other time of the year. Is that just me?)
These muffins were a breeze to whip up and soooo yummy! If you’re not into coconut or chocolate, you could easily omit one or both and have them taste just as good.
Pumpkin Coconut Chocolate Chip Cream Cheese Muffins
Muffins 1 c. sugar 1 1/4 c. flour 1 tbsp. cinnamon 1 1/2 tsp. baking soda 1 tsp. salt 2 eggs 1/2 of a 15oz. can of pumpkin 1/2 cup coconut 1/3 c. chocolate chips Cream Cheese Filling 8oz cream cheese 1/4 c. sugar 1 egg1. In large bowl, mix together flour, 1 c. sugar, cinnamon, baking soda, salt, 2 eggs, pumpkin, coconut, & chocolate chips. Stir just until blended; do not over mix.
2. In separate bowl, beat cream cheese, 1/4 c. sugar, & 1 egg on high until fluffy and smooth, about 1 minute.
3. Fill muffin cups approximately 2/3 full with pumpkin batter. Carefully place a spoonful of cream cheese mixture in the center of pumpkin batter. Bake at 350 degrees for 20-22 minutes until cream cheese is set and lightly golden, and knife inserted into muffin comes out clean.
Yum! What are your favorite canned pumpkin recipes?
Pumpkin Coconut Chocolate Chip Cream Cheese Muffins
Ingredients
- 1 cup sugar
- 1 1/4 cups flour
- 1 tbsp cinnamon
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/2 15oz. can of pumpkin
- 1/2 cup coconut
- 1/3 cup chocolate chips
Instructions
In large bowl, mix together flour, 1 c. sugar, cinnamon, baking soda, salt, 2 eggs, pumpkin, coconut, & chocolate chips. Stir just until blended; do not over mix.
In separate bowl, beat cream cheese, 1/4 c. sugar, & 1 egg on high until fluffy and smooth, about 1 minute.
Fill muffin cups approximately 2/3 full with pumpkin batter. Carefully place a spoonful of cream cheese mixture in the center of pumpkin batter. Bake at 350 degrees for 20-22 minutes until cream cheese is set and lightly golden, and knife inserted into muffin comes out clean.
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I made these tonight for a family dinner .. and everyone was in love! Thanks so much for sharing this delish recipe!
Mmmm…these look delish! Thanks for sharing…will have to give them a try sometime! 🙂
I love pumpkin soup!! But these look really good, and Angela your recipe sounds too good to be true, will have to try that!!
This looks delish! I shared on my FB page http://www.facebook.com/burpeesbowsboutique and know my friends will definitely be making these! I am super excited to make them this week! Pumpkin cupcakes are my favorite and I am excited to try them with cream cheese! Thanks so much for sharing!
My fav fall recipe only has 3 ingredients: 1 can 15oz pumpkin, 1 box spice cake mix, and 1 cup chocolate chips. Mix all three ingredients together. Scoop coockies by spoon fulls onto cookie sheet, makes about 24 cookies, bake 350 for 23 min. Enjoy. Apparently it’s a weight watchers recipe and 1 weight watchers point. Make these pumpkin spice cake chocolate chip cookie every fall. Delicious!