Moist Pumpkin and Chocolate Chip Muffins

    40 min

    These super-delicious muffins are quick and easy to make. They are also a great way of using up any leftover pumpkin from Halloween. Enjoy as a snack, for afternoon tea or pop into packed lunches.

    1 person made this

    Makes: 12 muffins

    • 250g cream cheese, softened
    • 115g butter, softened
    • 250g cooked pumpkin, mashed
    • 1 egg, at room temperature
    • 125ml double or whipping cream
    • 125ml milk
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 100g caster sugar
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 85g plain chocolate chips

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease or line a 12-hole muffin tin with paper cases.
    2. Beat cream cheese and butter together until fluffy. Beat in egg, cream, milk, vanilla and pumpkin puree.
    3. In a separate bowl, combine the flour, sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.
    4. Stir flour mixture into cream cheese mixture until flour is moistened. Fold in chocolate chips. Spoon batter into prepared muffin tin.
    5. Bake in preheated oven until tops are golden, about 20 minutes.

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    i made this recipe twice. the muffins are delicious but as soon as they came out of the oven, they flopped. i've never made muffins before but maybe the ingredients were too heavy, not sure what the problem was, i followed the recipe exactly.  -  26 Oct 2010