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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

Place 1 cookie in each of 24 paper-lined muffin pan cups. Coarsely chop remaining cookies; reserve for later use.

3

Combine flour, pumpkin pie spice and baking soda; set aside.

4

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.

5

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.

6

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.