Name: Pumpkin Muffins with Maple Cream Cheese Filling
Prep time: 15 min
Cook time: PT-487884H42M1S
Total time: 40 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 1/2 cups canned pumpkin puree; 1 teaspoon vanilla extract; 1/2 cup buttermilk (or regular milk with 1 teaspoon lemon juice); 8 oz cream cheese, softened; 1/4 cup maple syrup; 1/2 teaspoon vanilla extract; 1/4 cup powdered sugar

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Pumpkin Muffins with Maple Cream Cheese Filling

Pumpkin Muffins with Maple Cream Cheese Filling are a warm, spiced treat that brings the best of fall together in one perfect muffin. The pumpkin muffins are soft and flavorful, and the maple cream cheese filling adds a rich, sweet surprise in the center. They’re perfect for breakfast, a snack, or dessert, and are sure to become a favorite fall treat.

Why You’ll Love This Recipe
These pumpkin muffins are soft, moist, and perfectly spiced with cinnamon, nutmeg, and cloves. The maple cream cheese filling gives a creamy, sweet contrast to the warm pumpkin flavor. They’re easy to make, and the combination of pumpkin and maple is simply irresistible!

Ingredients

For the Muffins:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups canned pumpkin puree
1 teaspoon vanilla extract
1/2 cup buttermilk (or regular milk with 1 teaspoon lemon juice)

For the Maple Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/4 cup powdered sugar

Directions

Make the Muffins:

Preheat your oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, followed by the pumpkin puree and vanilla extract.
Add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
Spoon the muffin batter into the muffin liners, filling each about 2/3 full.

Make the Maple Cream Cheese Filling:

In a medium bowl, beat the softened cream cheese until smooth.
Add the maple syrup, vanilla extract, and powdered sugar, and beat until fully combined and creamy.
Using a spoon or piping bag, place a small dollop of the maple cream cheese filling into the center of each muffin. Be careful not to overfill, as the cream cheese filling should stay in the center of the muffin.
Use a spoon to cover the filling with a little more muffin batter to make sure the cream cheese is hidden inside.

Bake the Muffins:

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (except for the creamy filling).
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing
This recipe makes 12 muffins. Prep time is about 15 minutes, bake time is 18-22 minutes, so they’re ready in about 40 minutes.

Pumpkin Muffins with Maple Cream Cheese Filling

Variations
I like to:

Add chopped walnuts or pecans to the batter for a little crunch.
Swap the maple syrup for honey if you prefer a different flavor.
Drizzle a little more maple syrup over the muffins once they cool for extra sweetness.
Sprinkle a touch of cinnamon sugar on top before baking for a sweet, crunchy topping.

Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. They also freeze well for up to 1 month. To reheat, simply microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) for 5 minutes.

FAQs

Can I make these muffins without the cream cheese filling?
Yes! You can skip the cream cheese filling and bake the muffins as plain pumpkin muffins. They’ll still be delicious!

Can I make these muffins gluten-free?
Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour, and the muffins will still turn out great.

Can I add chocolate chips to these muffins?
Absolutely! Adding chocolate chips would complement the pumpkin flavor beautifully. Just fold in 1/2 cup of chocolate chips to the batter before filling the muffin cups.

Conclusion
Pumpkin Muffins with Maple Cream Cheese Filling are the perfect fall treat, combining the warm flavors of pumpkin with the sweetness of maple and the creaminess of cream cheese. These muffins are easy to make, wonderfully spiced, and sure to be a hit at any gathering or as a cozy snack. With their sweet surprise filling, they’re the ultimate fall indulgence!

Pumpkin Muffins with Maple Cream Cheese Filling

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Author: Sophia
Total Time: 40 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

Instructions

Make the Muffins: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 muffin liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, followed by the pumpkin puree and vanilla extract. Add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Spoon the muffin batter into the muffin liners, filling each about 2/3 full.
Make the Maple Cream Cheese Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the maple syrup, vanilla extract, and powdered sugar, and beat until fully combined and creamy. Using a spoon or piping bag, place a small dollop of the maple cream cheese filling into the center of each muffin. Be careful not to overfill, as the cream cheese filling should stay in the center of the muffin. Use a spoon to cover the filling with a little more muffin batter to make sure the cream cheese is hidden inside.
Bake the Muffins: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (except for the creamy filling). Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.