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Pumpkin Muffins with Maple Cream Cheese Filling

Cozy Pumpkin Muffins with Maple Cream Cheese Filling Bliss

Delight in these Pumpkin Muffins with Maple Cream Cheese Filling, a perfect indulgent treat for autumn gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree substitute with mashed butternut squash if needed
  • 1.5 cups All-Purpose Flour can be swapped for a gluten-free flour blend
  • 1 cup Granulated Sugar brown sugar adds a deeper flavor if preferred
  • 1 tsp Baking Soda baking powder can replace it using double the amount
  • 1 tsp Cinnamon swap with pumpkin pie spice for a more complex flavor
  • 0.5 tsp Salt essential for balancing the sweetness
  • 2 large Eggs for a vegan option, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg)
  • 0.5 cup Vegetable Oil melted coconut oil can add a rich flavor
For the Maple Cream Cheese Filling
  • 0.5 cup Maple Syrup a must for the ultimate experience
  • 8 oz Cream Cheese use vegan cream cheese for a dairy-free option
  • 0.25 cup Heavy Cream substitute with a non-dairy cream for vegan alternative

Equipment

  • mixing bowl
  • whisk
  • Muffin Pan
  • Spoon or Scoop

Method
 

Muffin Preparation
  1. In a large mixing bowl, combine pumpkin puree, eggs, vegetable oil, and granulated sugar. Mix until smooth for 2-3 minutes.
  2. In a separate bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon. Gradually incorporate the dry mixture into the pumpkin mixture.
  3. Stir gently until just combined to ensure a tender texture.
Cream Cheese Filling
  1. Beat softened cream cheese until smooth for 1-2 minutes.
  2. Slowly add maple syrup while beating, followed by the heavy cream. Whip until light and fluffy for approximately 3-4 minutes.
Baking
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. Fill each muffin liner halfway with the pumpkin batter. Pipe or spoon a dollop of cream cheese filling into the center.
  3. Top with more pumpkin batter until the liners are about three-quarters full. Bake for 18-20 minutes.
Cooling and Finishing
  1. Remove muffins from the oven and let cool for about 5 minutes before transferring to a wire rack.
  2. Sprinkle with cinnamon sugar if desired before enjoying.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 700IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

For best results, avoid overmixing the batter and use room temperature cream cheese for a smooth filling.

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