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Pumpkin Muffins with Maple Cream Cheese Filling

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Pumpkin Muffins with Maple Cream Cheese Filling are soft, spiced pumpkin muffins filled with a rich maple cream cheese filling and topped with a cinnamon sugar crumble. A perfect fall treat for any occasion.

Ingredients

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 1/2 cups pumpkin puree

1 teaspoon vanilla

2 eggs

1/4 cup milk

1 3/4 cup all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

3/4 teaspoon salt

1/2 cup granulated sugar (for topping)

1 teaspoon cinnamon (for topping)

1 tablespoon unsalted butter, melted (for topping)

3/4 cup heavy cream (for filling)

8 ounces cream cheese, softened

1/4 cup maple syrup (for filling)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups.
  2. In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, vanilla, eggs, and milk, mixing until fully combined.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  4. Spoon the batter into the muffin cups, filling each about halfway.
  5. For the maple cream cheese filling, whisk together the heavy cream, cream cheese, and maple syrup in a medium bowl until smooth and creamy. Adjust sweetness with more maple syrup if desired.
  6. Place a small dollop of the maple cream cheese filling in the center of each muffin, pressing it gently into the batter.
  7. In a small bowl, combine the cinnamon and granulated sugar for the topping. Drizzle the melted butter over the mixture and stir to combine. Sprinkle generously over each muffin.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the muffin (not the filling) comes out clean. The tops should be golden brown.
  9. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve the muffins as a delicious breakfast, snack, or dessert. Enjoy the sweet, spiced flavor and creamy filling!

Notes

For added flavor, you can stir in some chopped nuts, like pecans or walnuts, into the muffin batter.

For a dairy-free version, substitute non-dairy cream cheese and use coconut cream for the filling.

Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

To make the muffins gluten-free, substitute a gluten-free flour blend for the all-purpose flour.

For a deeper flavor, add a pinch of ground ginger or nutmeg to the batter.

These muffins can be frozen for up to 2 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container.

Nutrition

Find it online: https://familydinnercooking.com/pumpkin-muffins-with-maple-cream-cheese-filling/