Description
Indulge in the warm flavors of fall with these delicious Pumpkin Muffins filled with a sweet Maple Cream Cheese center. Perfect for breakfast or a snack, these muffins are sure to be a hit!
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Pumpkin Batter:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
Maple Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 2 tablespoons pure maple syrup
- 2 tablespoons powdered sugar
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Prepare Pumpkin Batter: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Combine with dry ingredients, mixing just until combined.
- Make Cream Cheese Filling: In a separate bowl, beat cream cheese with maple syrup and powdered sugar until smooth.
- Assemble Muffins: Fill muffin liners halfway with pumpkin batter, add a dollop of cream cheese mixture, then top with more batter.
- Bake: Bake for 18-20 minutes until a toothpick comes out clean. Cool before serving.
Notes
- Store leftover muffins in the fridge for up to 5 days.
- For extra maple flavor, drizzle warm maple syrup on top before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 18g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
