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Pumpkin Muffins with Maple Cream Cheese Filling

Irresistibly Fluffy Pumpkin Muffins with Maple Cream Cheese Filling

Delightful Pumpkin Muffins with Maple Cream Cheese Filling, capturing the essence of fall.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree Can substitute with butternut squash puree.
  • 2 cups All-Purpose Flour Gluten-free flour can be used.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda Omit if using only baking powder.
  • 1 tsp Cinnamon Adjust according to personal preference.
  • 0.5 tsp Nutmeg Feel free to add a pinch.
  • 0.25 tsp Cloves Use sparingly.
  • 1 cup Sugar Brown sugar can deepen flavor.
  • 2 large Eggs Flax eggs can be used for vegan option.
  • 0.5 cup Vegetable Oil Can substitute with melted coconut oil.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Can use vegan cream cheese.
  • 0.25 cup Maple Syrup Can replace with honey or agave syrup.
  • 1 cup Whipped Cream Non-dairy topping can substitute.

Equipment

  • Oven
  • Muffin pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your muffin pan.
  2. Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, combine the wet ingredients: pumpkin puree, sugar, eggs, and vegetable oil until smooth.
  4. Gradually add the dry mixture to the wet ingredients, mixing gently.
  5. Beat the cream cheese until smooth, then mix in the maple syrup and whipped cream.
  6. Fill muffin cups halfway with batter, add cream cheese filling, then top with more batter.
  7. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  8. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for easy mixing. Avoid overmixing and let muffins cool completely before storing.

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