Chocolate Chip Cookie Dough Pumpkin Muffins
When it comes to fall baking, pumpkin muffins are always a classic, but this recipe takes them to the next level. These Chocolate Chip Cookie Dough Pumpkin Muffins are the ultimate mash-up of cozy autumn flavors and decadent indulgence. Each muffin is layered with soft, spiced pumpkin batter, a swirl of creamy cheesecake filling, and a gooey bite of Chocolate Chip Cookie Dough baked right inside. To top it all off, a buttery cinnamon crumb topping adds just the right amount of crunch. Perfect for bake sales, brunch spreads, or simply enjoying with your favorite fall latte, these muffins are guaranteed to be the star of pumpkin season.
Servings: 12-14 Chocolate Chip Cookie Dough Pumpkin Muffins
Ingredients
Crumb Topping:
- 1/3 c. light or dark brown sugar, packed
- 1 tsp. ground cinnamon
- 1/4 c. unsalted butter, melted
- 2/3 c. all-purpose flour
Pumpkin Muffins:
- 1 3/4 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 c. light or dark brown sugar, packed
- 1/2 c. granulated sugar
- 2 large eggs, room temperature
- 1 c. canned pumpkin puree
- 1/2 c. vegetable oil
- 1/3 c. milk
- 1 tsp. pure vanilla extract
Cream Cheese & Chocolate Chip Cookie Dough Filling:
- 6 oz. full-fat cream cheese, softened
- 1 egg yolk, room temperature
- 1/2 tsp. pure vanilla extract
- 3 tbsp. granulated sugar
- 6-7 cubes of Wooden Spoon® Chocolate Chip Cookie Dough
Featured Flavor
Make It Happen
Step 1
Preheat the oven to 425°F. Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or you can bake the recipe in batches.
Step 2
Make the crumb topping first. Start by mixing the brown sugar, cinnamon, and melted butter together in a small bowl. Stir until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over mix or it will become a paste. Set aside.
Step 3
Next, make the pumpkin muffin batter. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
In a medium bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over mixing.
Step 4
Now, it’s time for the cheesecake cookie dough filling. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium-sized bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.
Step 5
Spoon a heaping tablespoon of the pumpkin muffin batter into each of the muffin cups. Layer with about one spoonful of cheesecake filling, 1/2 cube of Wooden Spoon® Chocolate Chip Cookie Dough, and another heaping tablespoon of muffin batter or however much you need to fill the muffin cups all the way to the top.
Step 6
Sprinkle crumb topping onto each muffin. Press the crumb topping down slightly to help prevent it from falling off as the muffins bake.
Step 7
Bake for 5 minutes at 425°F. Then, keeping the muffins in the oven, reduce the heat to 350°F and continue baking for another 15-17 minutes. Allow to cool for at least 10 minutes in the pan before serving at all your favorite fall events.
Storage Information
Cover leftover muffins tightly with plastic wrap or in an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
