Pumpkin Muffins with Maple Cream Cheese Filling

Pumpkin Muffins with Maple Cream Cheese Filling: A Fall Favorite

Nothing says fall quite like the comforting flavors of pumpkin and cinnamon. These Pumpkin Muffins with Maple Cream Cheese Filling take that cozy fall feeling to the next level! Each bite is a perfect balance of moist pumpkin muffin, a sweet cinnamon-sugar topping, and a rich, creamy maple-infused filling. These muffins are ideal for breakfast, a sweet snack, or dessert—perfect for any autumn occasion.

Ingredients:

For the Pumpkin Muffins:

• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 cups pumpkin puree
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 tsp salt

For the Cinnamon Sugar Topping:

• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 1 Tbsp unsalted butter, melted

For the Maple Cream Cheese Filling:

• 3/4 cup heavy cream
• 8 oz cream cheese, softened
• 1/4 cup maple syrup (adjust to taste)

Instructions:

1. Prepare the Muffin Batter:
   • Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
   • In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth.
   • Add the pumpkin puree, vanilla extract, eggs, and milk, whisking until just combined.
   • In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, and salt.
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as it can make the muffins dense.
   • Fill the muffin tin about 3/4 full with the batter.
2. Make the Cinnamon Sugar Topping:
   • In a small bowl, mix together the granulated sugar and cinnamon.
   • Stir in the melted butter until the mixture becomes crumbly.
   • Sprinkle the cinnamon sugar mixture evenly over the tops of the muffins.
3. Bake the Muffins:
   • Bake the muffins in the preheated oven for 20-24 minutes, or until the tops spring back when gently pressed.
   • Allow the muffins to cool completely on a wire rack before filling.
4. Make the Maple Cream Cheese Filling:
   • In a small bowl, whip the heavy cream until it forms stiff peaks.
   • In a separate bowl, beat the softened cream cheese until smooth.
   • Fold the whipped cream into the cream cheese and mix until smooth. Add the maple syrup and beat until fully combined.
5. Fill the Muffins:
   • Once the muffins have cooled, use a small paring knife to cut out a small cone from the center of each muffin.
   • Transfer the maple cream cheese filling to a piping bag (or use a plastic bag with the corner snipped off) and fill the center of each muffin. Let the filling reach the top, creating a delicious layer of cream cheese on top of each muffin.
6. Serve and Enjoy:
   • These muffins can be served right away or stored in the refrigerator if making ahead. They are delicious both at room temperature and chilled.

Tips:

• If you want an extra burst of flavor, drizzle some additional maple syrup over the muffins before serving.
• These muffins can also be made with different fillings such as a cinnamon cream cheese for added variety.

Quick Facts:

• Prep Time: 20 minutes
• Cook Time: 20-24 minutes
• Total Time: 45 minutes
• Servings: 12 muffins
• Calories: 310 kcal per muffin

These Pumpkin Muffins with Maple Cream Cheese Filling are the perfect fall treat. The combination of pumpkin spice, rich maple cream cheese, and a delightful cinnamon sugar topping creates a warm and comforting bite every time. Enjoy them with a hot cup of coffee or tea for the ultimate autumn experience!

Print