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–+ servings

Pumpkin Muffins with Maple Cream Cheese Filling

Deliciously moist pumpkin muffins filled with a sweet maple cream cheese filling, perfect for fall.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 1 cup all-purpose flour
  • 1 cup pumpkin puree canned or homemade
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Maple Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract

Method
 

Prepare the Filling
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add maple syrup and vanilla extract, and mix until well combined.
Make the Muffin Batter
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, vegetable oil, and eggs until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Assemble and Bake
  1. Fill each muffin cup halfway with the batter.
  2. Add a spoonful of the maple cream cheese filling on top of the batter in each cup.
  3. Top with remaining batter until cups are about 3/4 full.
  4. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
  5. Let cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gFiber: 1gSugar: 10g

Notes

These muffins can be stored in an airtight container for up to 3 days.

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