Cream Cheese Stuffed Pumpkin Cupcakes

Warm spiced pumpkin cupcake stuffed with gooey chocolate chip cheesecake filling…

Variety is the spice of life, so cream cheese stuffed pumpkin cupcakes or cream cheese stuffed chocolate cupcakes – What are you in the mood for?

I set out to make a pumpkin version of the chocolate stuffed cupcakes I posted yesterday.  I thought the gooey chocolate chip filling would be amazing nestled down in a moist spiced pumpkin cupcake.  On my first try, I assembled them just like the chocolate version; dolloping the filling on top of the pumpkin batter.  I discovered that because the pumpkin cake batter is denser than the chocolate, the filling never sank into the middle of the cake.  It just lay on top – mocking me.  On my second try, I layered a little batter in the bottom, a dollop of filling next and topped it with a little more batter.  That technique worked!  Moist pumpkin cupcake concealing a cream cheesy chocolatey surprise!  WooHoo!

Cream cheese, sugar, egg salt…

Beat until smooth

Stir in chocolate chips

I like to make the filling before the cake batter

Measure your dry ingredients

Whisk to combine

Measure your wet ingredients

Whisk or mix them together

Combine the wet and dry ingredients

Ready to assemble

Start with about 2 tablespoons cake batter in bottom of each cup

Add a dollop of filling

Spoon on some more cake batter

YUM!

PERFECT FOR PINNING ⬇

Thank you for spending some time in the cloud with me!  I hope you enjoy the recipe!  Tina ( :

Cream Cheese Stuffed Pumpkin Cupcakes

Moist pumpkin cupcakes filled with chocolate chip cream cheese filling. They don't even need frosting!

Tina Verrelli - epicuricloud.com

Print Pin Rate

Servings: 12 cupcakes

Ingredients

Filling:

• 1 (8-ounce) package cream cheese softened
• 1 egg
• 1/3 cup sugar
• 1/8 teaspoon salt
• 6 ounces mini-chocolate chips

Cake Batter:

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar lightly packed
• 2 large eggs
• 1 cup canned pumpkin
• 1/2 cup oil (I used safflower)
• 1 teaspoon vanilla

Instructions 

• Preheat oven to 350 degrees.  Line cupcake pan with liners.

Filling:

• In medium bowl, mix well, cream cheese, egg, sugar and salt.  Stir in chocolate chips.

Cake Batter:

• In large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and sugars.
• In medium bowl or large liquid measuring cup, whisk together, eggs, pumpkin, oil and vanilla.
• Add wet ingredients to dry and stir until just combined.
• Fill the bottom of the 12 cups with about 2 tablespoons of the cake batter.
• Add a generous dollop of the filling on top of the batter. (about 2 tablespoons each.)
• Using the rest of the cake batter, evenly spoon a final layer of cake batter over the filling (about 2 tablespoons each.)
• Bake for 20-25 minutes or until a toothpick inserted into the cake part comes out clean.
• Allow to cool in pan for 5 minutes.

Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!