Pumpkin muffins with a delightful surprise inside! These moist and flavorful treats are filled with a creamy maple-infused cream cheese center, making them perfect for fall mornings or as a sweet treat any time of day.
Ingredients:
For the muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease them lightly with butter or non-stick spray.
- Make the muffin batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- In a large bowl, whisk together the pumpkin puree, vegetable oil or melted butter, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
- Prepare the cream cheese filling:
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, maple syrup, and vanilla extract. Beat until smooth and creamy. Set aside.
- Assemble the muffins:
- Fill each muffin cup with a small amount of batter, just enough to cover the bottom (about 1-2 tablespoons).
- Add a spoonful of the cream cheese filling (about 1 tablespoon) into the center of each muffin cup.
- Top with more pumpkin batter, filling each cup about 3/4 full.
- Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve:
- Allow the muffins to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
Tips:
- Pumpkin Puree: Use canned pumpkin puree for convenience, but make sure it’s 100% pure pumpkin, not pumpkin pie filling.
- Cream Cheese Filling: Make sure the cream cheese is softened to room temperature for smooth mixing. Adjust the sweetness by adding more or less powdered sugar, depending on your taste.
- Storage: Store leftover muffins in an airtight container in the refrigerator for up to 5 days. Warm them slightly before serving.
These Pumpkin Muffins with Maple Cream Cheese Filling are perfect for breakfast, brunch, or dessert, offering a delightful taste of fall with every bite!