Description
Delicious pumpkin muffins filled with a creamy maple cream cheese filling.
Ingredients
Scale
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1½ cups pumpkin puree
- 1 teaspoon vanilla extract
- 2 eggs
- ¼ cup milk
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- ½ cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1 tablespoon unsalted butter, melted (for topping)
- ¾ cup heavy cream (for filling)
- 8 ounces cream cheese, softened (for filling)
- ¼ cup maple syrup (or to taste, for filling)
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, whisk together oil, granulated sugar, and brown sugar. Add pumpkin puree, vanilla, eggs, and milk; whisk until just combined. Add flour, baking soda, cinnamon, cloves, and salt; stir until just combined.
- Grease or line a muffin tin. Pour batter into muffin cups, filling about ¾ full.
- In a small bowl, mix sugar, cinnamon, and melted butter. Spoon or sprinkle evenly over each muffin.
- Bake 20–24 minutes, until tops spring back when gently pressed. Let muffins cool completely before filling.
- Whip heavy cream until stiff peaks form. In a separate bowl, beat cream cheese until smooth. Gently fold whipped cream into the cream cheese until smooth. Add maple syrup and mix until fully incorporated.
- Using a small paring knife, cut a cone-shaped hole from the center of each cooled muffin. Fill with maple cream cheese using a piping bag or a plastic bag with a corner snipped off. Fill to the top — the filling will peek out for a cute presentation.
- Ready to eat immediately! Store in the fridge if making ahead. Can be enjoyed at room temperature or chilled.
Notes
- The little cone pieces you cut out make great mini snacks.
- Extra filling is perfect for pancakes, waffles, shortcakes, pies, or just eating with a spoon!
- Muffins can be stored in an airtight container in the fridge for several days.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Muffins, Maple Cream Cheese Filling