Description
Delight your taste buds with these Pumpkin Muffins filled with a luscious Maple Cream Cheese Filling. These moist and flavorful muffins are perfect for a fall dessert or snack.
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 ½ cups pumpkin puree
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Maple Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup maple syrup
- ¾ cup heavy cream
For the Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, and salt.
- Combine wet ingredients: In a large bowl, whisk oil, sugars, pumpkin, eggs, milk, and vanilla until smooth.
- Combine wet and dry: Gradually add dry ingredients to wet, mixing until just combined.
- Fill muffin cups: Spoon batter into muffin cups, filling each about 3/4 full.
- Cinnamon sugar topping: Stir together cinnamon and sugar. Brush each muffin top with butter and sprinkle with cinnamon sugar.
- Bake: Bake for 20–24 minutes until muffins spring back when touched. Cool on a wire rack.
- Make the filling: Beat cream cheese until smooth. Whip heavy cream to stiff peaks. Fold whipped cream into cream cheese with maple syrup. Chill slightly.
- Fill muffins: Cut a small section from each muffin. Spoon or pipe filling into the hole.
- Serve: Enjoy immediately or refrigerate until ready to serve.
Notes
- Muffins can be made a day ahead. Fill before serving for best texture.
- For a lighter version, use low-fat cream cheese and whipped topping.
