Description

Indulge in the comforting flavors of fall with these delightful Pumpkin Muffins filled with creamy Maple Cream Cheese. Each bite offers a perfect balance of warm spices and sweet maple goodness, making them an irresistible treat for any occasion. These muffins are not only easy to whip up but also versatile enough to impress at family gatherings or cozy weekend brunches. With a moist texture and a hint of cinnamon sugar topping, they promise warmth and joy in every bite. Whether enjoyed fresh from the oven or chilled from the fridge, these muffins are sure to become a beloved staple in your home!

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 cups 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)

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Instructions

Preheat oven to 350°F (175°C). In a large mixing bowl, whisk together vegetable oil and sugars until combined.
Add pumpkin puree, eggs, vanilla extract, and milk; mix until just combined.
Gently fold in flour, baking soda, spices, and salt until no dry bits remain.
Fill muffin tin cups three-quarters full with batter and sprinkle cinnamon sugar topping on each.
Bake for 20-24 minutes or until muffins spring back lightly when pressed.
For the filling, whip heavy cream to stiff peaks in one bowl; beat softened cream cheese in another bowl until smooth, then fold in whipped cream and maple syrup.
Cool muffins slightly before cutting out centers and piping in the cream cheese filling.

Nutrition

Serving Size: 1 muffin (100g)
Calories: 280
Sugar: 18g
Sodium: 320mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg