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Pumpkin Muffins with Maple Cream Cheese Filling

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Indulge in the cozy flavors of fall with these Pumpkin Muffins filled with Maple Cream Cheese. Soft and spiced, each muffin is topped with a delightful cinnamon sugar crust and brimming with creamy maple goodness. Perfect for breakfast or a sweet treat at gatherings, these muffins are not only simple to make but also a crowd-pleaser that will impress family and friends alike. Enjoy them warm from the oven or as a grab-and-go snack throughout the week.

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 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 (for filling)
  • 1/4 cup maple syrup (to taste, for filling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, vanilla extract, and milk until well combined.
  3. In another bowl, mix together all-purpose flour, baking soda, cinnamon, cloves, and salt. Gradually add to wet ingredients, stirring until just combined.
  4. Prepare cinnamon sugar topping by mixing granulated sugar and cinnamon in a small bowl.
  5. Fill muffin tins three-quarters full with batter and sprinkle with cinnamon sugar.
  6. Bake for 20-24 minutes or until muffins spring back when pressed.
  7. For the filling: whip heavy cream until stiff peaks form. Beat softened cream cheese until smooth and fold in whipped cream and maple syrup.
  8. Once cooled slightly, cut out a cone from the center of each muffin and fill generously with maple cream cheese mixture.

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