Pumpkin Muffins with Maple Cream Cheese Filling are the perfect treat for fall, combining the warm, spiced flavors of pumpkin with a luscious, sweet cream cheese filling. These muffins are moist and tender, with just the right amount of pumpkin spice to make them irresistibly cozy. The creamy, maple-flavored filling adds a delightful surprise in every bite, making these muffins a standout for breakfast, dessert, or an afternoon snack. Whether you’re serving them at a fall gathering or enjoying them with a cup of coffee, these muffins capture the essence of the season in a delicious, indulgent way.
Ingredients:
For the Pumpkin Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Maple Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup maple syrup
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven: to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
- Prepare the filling: In a medium bowl, beat the softened cream cheese, maple syrup, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix the wet ingredients: In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fill the muffin cups: Spoon about 2 tablespoons of the muffin batter into each muffin cup. Add a small dollop (about 1 teaspoon) of the cream cheese filling to the center of each. Top with more muffin batter, filling each cup about 3/4 full.
- Bake the muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of the muffins (avoiding the cream cheese filling) comes out clean.
- Cool and enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy the delicious combination of pumpkin and maple cream cheese in every bite!
