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CHIPS AHOY!-Pumpkin Cheesecake Swirl Muffins

CHIPS AHOY!-Pumpkin Cheesecake Swirl Muffins

These pumpkin and cheesecake swirled muffins are a real morning treat with a chocolate chip cookie crust and crumbled cookie topping.

Prep time20 min
Total time45min
ServingsMakes 24 servings.
  • 30 CHIPS AHOY! Cookies, divided
  • 1¾ cups flour
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 can (15 oz.) pumpkin
  • ½ cup packed brown sugar
  • ¾ cup granulated sugar, divided
  • 2 eggs
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • ½ tsp. vanilla
  • Heat oven to 350°F.
  • Place 1 cookie in each of 24 paper-lined muffin pan cups. Coarsely chop remaining cookies; reserve for later use.
  • Combine flour, pumpkin pie spice and baking soda; set aside.
  • Beat pumpkin, brown sugar and 1/2 cup granulated sugar in large bowl with mixer until blended. Add eggs; mix well. Stir in dry ingredients; spoon over cookies in muffin cups.
  • Beat cream cheese, vanilla and remaining granulated sugar until blended. Spoon over batter in muffin cups; swirl gently with knife. Top with reserved chopped cookies.
  • Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool completely.
Recipe Tips
  • Special Extra
    After removing muffins from pan to cool, top with Halloween sprinkles.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 7g 
   Saturated fat 3g 
   Trans fat 0g 
Cholesterol 25mg 
Sodium 135mg 
Carbohydrate 29g 
   Dietary fiber 1g 
   Total sugars 16g 
   Added sugars 15g 
Protein 3g 
Vitamin A20 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron8 %DV
Potassium2 %DV
Vitamin D0 %DV

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