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Pumpkin Muffins with Maple Cream Cheese Filling

Pumpkin Muffins with Maple Cream Cheese Filling

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Indulge in the cozy flavors of fall with these delightful Pumpkin Muffins filled with a creamy Maple Cream Cheese Filling. These muffins feature a soft texture complemented by a crunchy cinnamon sugar topping, with a luscious surprise inside that will have everyone coming back for seconds. Perfect for busy weeknights or as a sweet addition to your brunch spread, they are simple to make and packed with seasonal flavors. With easy preparation and family-friendly appeal, these muffins are bound to become a cherished recipe in your home.

Ingredients

Scale
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 cups pumpkin puree
  • 2 eggs
  • 1/4 cup milk
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 3/4 cup heavy cream
  • 8 ounces cream cheese, softened
  • 1/4 cup maple syrup (to taste)
  • 1/2 cup granulated sugar (for topping)
  • 1 teaspoon cinnamon (for topping)
  • 1 tablespoon unsalted butter, melted (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until combined. Add pumpkin puree, eggs, milk, and mix until just combined.
  2. In another bowl, whisk together flour, baking soda, ground cinnamon, ground cloves, and salt. Gently fold dry ingredients into the wet mixture until just mixed.
  3. Prepare muffin tin with nonstick spray and fill each cup about three-quarters full with batter.
  4. Mix granulated sugar and cinnamon for topping; sprinkle over muffins before baking.
  5. Bake for 20-24 minutes until muffins spring back when pressed.
  6. For the filling, whip heavy cream to stiff peaks and fold into beaten cream cheese with maple syrup until smooth.
  7. Once cooled, fill muffins by cutting out cones from the centers and piping in the cream cheese filling.

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