Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Add the
Cream Cheese (225 g)
- softened to the bowl of an electric mixer fitted with the paddle attachment. Cream until smooth. Add the
Granulated Sugar (65 g)
,
Egg (1)
,
Vanilla Extract (2 mL)
,
Canned Pumpkin Purée (110 g)
, and cream until smooth. Fold in the
Mini Chocolate Chips (45 g)
.
Step 3
Sift together the
All-Purpose Flour (185 g)
,
Granulated Sugar (200 g)
,
Unsweetened Cocoa Powder (30 g)
,
Baking Soda (5 g)
, and
Salt (2 g)
.
Step 4
In a separate bowl, combine the
Water (240 mL)
,
Vegetable Oil (80 mL)
,
Distilled White Vinegar (15 mL)
, and
Vanilla Extract (5 mL)
. Make a well into the center of the dry ingredients and stir in the liquid. Mix until smooth.
Step 5
Line a 12-tin muffin pan with liners or spray with
Non-Stick Baking Spray (as needed)
. Evenly divide the batter among the muffin tins, filling about 3/4 way full, then spoon a heaping tablespoon of cream cheese in the center of each.
Step 6
Bake for 25-30 minutes until the cream cheese has set and a toothpick comes out clean from the chocolate part. Enjoy!
