Preheat oven to 350 degrees F (175 degrees C).
Cream Cheese (1 cup)
- softened to the bowl of an electric mixer fitted with the paddle attachment. Cream until smooth. Add the
Granulated Sugar (1/3 cup)
Vanilla Extract (1/2 tsp)
Canned Pumpkin Purée (1/2 cup)
, and cream until smooth. Fold in the
Mini Chocolate Chips (1/4 cup)
Sift together the
All-Purpose Flour (1 1/2 cups)
Granulated Sugar (1 cup)
Unsweetened Cocoa Powder (1/3 cup)
Baking Soda (1 tsp)
Salt (1/4 tsp)
In a separate bowl, combine the
Water (1 cup)
Vegetable Oil (1/3 cup)
Distilled White Vinegar (1 Tbsp)
Vanilla Extract (1 tsp)
. Make a well into the center of the dry ingredients and stir in the liquid. Mix until smooth.
Line a 12-tin muffin pan with liners or spray with
Non-Stick Baking Spray (to taste)
. 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.
Bake for 25-30 minutes until the cream cheese has set and a toothpick comes out clean from the chocolate part. Enjoy!