Pumpkin Muffins with Maple Cream Cheese Filling
Indulge in the warm, comforting flavors of fall with these delightful Pumpkin Muffins filled with a creamy maple cream cheese filling. Perfect for any occasion, these muffins are soft and fluffy, topped with a crunchy cinnamon sugar crust that adds an irresistible texture. Each bite reveals a sweet, velvety surprise inside that will have everyone coming back for more. Easy to prepare and great for meal prep, these muffins are a must-have during the autumn season!
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup 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
- maple syrup to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin.
- In a large bowl, whisk together vegetable oil and sugars until combined. Add pumpkin puree, eggs, and milk; mix gently.
- In another bowl, sift together flour, baking soda, cinnamon, cloves, and salt. Gradually fold into the wet mixture until just combined.
- Pour batter into muffin tins about three-quarters full. Sprinkle with cinnamon sugar topping.
- Bake for 20-24 minutes until tops spring back when pressed.
- Cool completely before cutting out centers to fill with whipped cream cheese mixture made from heavy cream and softened cream cheese blended with maple syrup.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 265
- Sugar: 18g
- Sodium: 205mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 33mg