Directions

1. 1

   In a medium bowl, combine the softened cream cheese, 1/3 cup sugar, and 1 large egg. Beat until smooth and well combined. Fold in the mini chocolate chips until evenly distributed. Place the bowl in the freezer for 5–10 minutes while you prepare the baking pans.

2. 2

   Preheat the oven to 350°F. Line two 24-cup mini-muffin tins with paper liners (you may have a few extra liners; remove and save them for later use).

3. 3

   Line a baking sheet with waxed paper. Remove the cream cheese mixture from the freezer and scoop into small balls (about the size of a marble). Place the balls on the prepared baking sheet and freeze for 30 minutes or until firm.

4. 4

   In a medium bowl, whisk together the pumpkin purée, 3 large eggs, melted coconut oil, milk or cream, and vanilla extract until thoroughly blended.

5. 5

   In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.

6. 6

   Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. The batter should be lumpy.

7. 7

   Scoop the batter into the prepared mini-muffin cups, filling each about two-thirds full.

8. 8

   Remove the frozen cream cheese balls from the freezer and gently press one into the center of each muffin cup, allowing the batter to rise around the sides.

9. 9

   Bake for 15–18 minutes, until a toothpick inserted into the pumpkin batter (not through the cream cheese) comes out almost clean with just a few moist crumbs.

10. 10

    Allow the muffins to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

11. 11

    To store, place cooled muffins in an airtight container or freezer bag and freeze for up to 3 months. Thaw on the counter overnight before serving.