Pumpkin Chocolate Chip Cream Cheese Cupcakes

These cupcakes have a decadent addition. Cinnamon and nutmeg pumpkin spiced with chocolate chips and a cream cheese filling.

Overview

Ready to take your pumpkin cupcakes to the next level? Look no further than these seasonal beauties.

The vegan cream cheese used in this recipe was Kite Hill Plain cream cheese. They specialize in making almond milk based spreads. If you can’t find this brand in your local supermarket, fear not. Here are a few other brands that make exceptional vegan cream cheeses to keep an eye out for:

• Miyokos
• Oatly
• Tofutti

As you can see there are several high quality options available. Next, we will walk through the baking process.

Baking Notes

Cream Cheese Filling

Start by adding the silken tofu and sugar to a food processor. Pulse until the mixture is smooth and no sugar crystals remain. The resulting tofu mixture will be used in the cream cheese filling.

In regards to the cream cheese filling it helps to set the vegan cream cheese out on the counter to soften before use in this recipe. To make the filling add the tofu mixture, salt, and cream cheese to a stand mixing bowl. Mix on a low setting until the ingredients are combined.

After the cream cheese filling is made it helps to place it in the refrigerator until it is needed. This helps the filling keep some of its structure.

Cupcake Batter

In a large bowl add the pumpkin puree followed by the other wet ingredients. Give everything a quick stir to combine.

Then, add the dry ingredients to the same bowl. Stir until the batter is formed. The batter should be fairly smooth but a few lumps are also acceptable.

Add the chocolate chips to the bowl and use a silicone spatula to fold them into the batter. Once the chocolate chips are incorporated it is time to preheat the oven to 350ºF and place the liners in the baking pan.

I mainly use silicone cupcake liners because they are reusable. For family gatherings or potlucks I generally will reach for unbleached paper liners. Either one will work for this recipe.

Baking the cupcakes

Fill each liner 3/4 of the way with cupcake batter. Use a spoon to add cream cheese filling. When placing the filling, stick the spoon down into the cupcake batter and use your other hand to remove the filling from the spoon. Repeat for all the cupcakes in the baking pan.

Bake the cupcakes at 350ºF for 25 – 30 minutes. When the time has almost elapsed use a toothpick and insert it into a few of the cupcakes. If it pulls out clean then the cupcakes are done. If not, then add time and repeat until it does come out clean.

When the cupcakes are done in the oven place them on a wire rack. Allow them to cool completely before removing from the baking pan. It is also recommended to allow them to cool sufficiently before placing them in a storage container.

Storage

Once the cupcakes have cooled they can be placed in your storage container of choice. They should keep nicely for several days at room temperature before the freshness starts to taper off. These cupcakes usually disappear long before that timestamp but your mileage may vary.

If you like this recipe be sure to check out our other recipes below:

• Pumpkin Bread with Chocolate Chips and Walnuts
• Pumpkin Pie
• Pumpkin Chocolate Chip Muffins with Walnuts
• Lemon Bars
• Blueberry Muffins