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step one: Preheat the oven to 350 degrees Fahrenheit and fill a muffin tin with
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ipe:
instructions:
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12 liners. step two: Beginning with the filling, cream together the cream cheese and sugar, then add in vanilla and egg and mix until smooth. Transfer filling to a piping bag or plastic bag and set aside until at room temperature. step three:
ingredients: batter: 1 cup of pumpkin purée 1/3 cup of vegetable oil 1 teaspoon of vanilla extract 1 egg ½ cup of granulated sugar ¼ cup of brown sugar (packed) ½ teaspoon of baking soda 1 teaspoon of cinnamon ¾ teaspoon of salt ¼ teaspoon of baking soda 1 ½ cups of flour chocolate chips (measure to your liking)
In a stand mixer, or using a handheld mixer, combine the pumpkin puree with the egg, vegetable oil, and vanilla. step four: Add in sugar ¼ cup at a time until mixed and smooth. step five: Add cinnamon, salt, baking soda, and baking powder. step six: Mix in flour ½ cup at a time and mix until smooth. step seven: Add in chocolate chips with your preferred ratio. step eight: Fill the muffin liners halfway with
cream cheese filling: 8 oz of cream cheese 1 egg ½ cup of granulated sugar 1 teaspoon of vanilla extract
batter, then pipe on a layer of cream cheese, and add the rest of the batter on top. With the remaining cream cheese, top off the muffins, and bake in the oven at 350 degrees for 30 minutes.
