Print

Pumpkin Muffins with Maple Cream Cheese Filling Recipe

Print Recipe

★★★★★

4.6 from 96 reviews

Delight in the warm flavors of autumn with these Pumpkin Muffins featuring a luscious Maple Cream Cheese Filling. Moist and spiced perfectly with cinnamon and cloves, these muffins are topped with a cinnamon sugar crust and filled with a light, fluffy cream cheese and maple syrup mixture that brings a sweet, creamy surprise in every bite. Perfect for breakfast, snack, or dessert, these muffins capture the essence of fall in a delicious treat.

Ingredients

Scale

Muffin Batter

  • 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 extract
  • 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

Cinnamon Sugar Topping

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, melted

Maple Cream Cheese Filling

  • 3/4 cup heavy cream
  • 8 ounces cream cheese, softened
  • 1/4 cup maple syrup (adjust to taste)

Instructions

  1. Make Muffin Batter: In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the pumpkin puree, vanilla extract, eggs, and milk; whisk until just combined.
  2. Add Dry Ingredients: Gently fold in the all-purpose flour, baking soda, ground cinnamon, ground cloves, and salt. Mix until the batter is just combined without overmixing.
  3. Prepare Oven and Muffin Tin: Preheat the oven to 350°F (175°C). Lightly oil or spray a muffin tin to prevent sticking.
  4. Fill Muffin Tins: Pour the muffin batter into each muffin cup, filling about three-quarters of the way full.
  5. Make Cinnamon Sugar Topping: In a small bowl, combine the granulated sugar and cinnamon for the topping.
  6. Top Muffins: Sprinkle the cinnamon sugar evenly over the batter in each muffin cup. Drizzle or brush melted butter over the top to help the topping caramelize.
  7. Bake Muffins: Bake in the preheated oven for 20 to 24 minutes, or until the muffin tops spring back when gently pressed and a toothpick inserted comes out clean.
  8. Make Maple Cream Cheese Filling: In a chilled bowl, beat the heavy cream until stiff peaks form. In another bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese until well combined, then stir in the maple syrup until smooth.
  9. Cool Muffins: Allow the muffins to cool completely on a wire rack before filling.
  10. Fill Muffins: Using a small paring knife, cut a cone-shaped hole out of the center of each cooled muffin. Fill a piping bag or resealable plastic bag with the maple cream cheese filling and pipe it into the hole until the filling is flush with the muffin top.
  11. Serve and Store: Serve the muffins immediately or store in the refrigerator. These muffins are delicious served at room temperature or cold.

Notes

  • To soften cream cheese quickly, leave it out at room temperature for about 30 minutes before using.
  • For a dairy-free option, substitute cream cheese and heavy cream with coconut cream-based alternatives.
  • Maple syrup amount can be adjusted to taste depending on desired sweetness in the filling.
  • Muffins can be stored in the refrigerator for up to 3 days to keep the filling fresh.
  • Make sure not to overmix the batter to maintain tender muffins.

Keywords: Pumpkin muffins, maple cream cheese filling, fall recipes, spiced muffins, breakfast muffins, pumpkin dessert

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