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Pumpkin Muffins with Maple Cream Cheese Filling Recipe

Pumpkin Muffins with Maple Cream Cheese Filling Recipe
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★★★★★

4.7 from 26 reviews

These Pumpkin Muffins with Maple Cream Cheese Filling are moist, flavorful, and perfect for fall. Featuring a spiced pumpkin muffin base topped with cinnamon sugar and filled with a luscious whipped maple cream cheese filling, they are a delightful treat for breakfast or dessert.

Ingredients

Scale

Pumpkin Muffins:

  • 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 large 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 pure maple syrup (adjust to taste)

Instructions

  1. Make Muffin Batter: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the vegetable oil, granulated sugar, and light brown sugar until combined. Add the pumpkin puree, vanilla extract, eggs, and milk, whisking until just combined. In a separate bowl, whisk together the flour, baking soda, cinnamon, ground cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into a greased or nonstick muffin tin, filling each cup about 3/4 full.
  2. Make Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon. Brush the melted butter over the top of each muffin batter portion and then sprinkle the cinnamon sugar mixture evenly over the muffins.
  3. Assemble and Bake: Bake the muffins in the preheated oven for 20 to 24 minutes, or until the tops spring back when gently pressed and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
  4. Make Maple Cream Cheese Filling: In a small bowl, whip the heavy cream using an electric mixer until stiff peaks form. In another bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese until incorporated. Add the maple syrup and mix until smooth and creamy.
  5. Fill the Muffins: Once the muffins have cooled, use a small paring knife to cut a cone-shaped piece out of the center of each muffin. Fill a piping bag or a plastic bag with the maple cream cheese filling. Pipe the filling into the center hole of each muffin, filling it to the top so the filling is exposed.
  6. Serve: Serve the filled muffins immediately or store them in the refrigerator. They can be enjoyed at room temperature or chilled. The extra filling can be used as a dip for the cut-out muffin pieces or as a topping for other desserts.

Notes

  • The small cone-shaped muffin pieces you cut out make delicious bite-sized snacks perfect for dipping in the extra filling.
  • You’ll have leftover maple cream cheese filling, which is delicious on pancakes, waffles, shortcakes, or straight from the fridge with a spoon.
  • Store filled muffins in the refrigerator if making ahead; they keep well for up to 3 days.
  • Be careful not to overmix the muffin batter to keep muffins tender and moist.
  • Use pure maple syrup for the best flavor in the filling.

Nutrition

Keywords: pumpkin muffins, pumpkin cream cheese, whipped cream cheese, cream cheese maple filling, fall desserts, pumpkin recipes

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