As the autumn breeze begins to sweep through, there’s nothing more comforting than the smell of pumpkin spice wafting through your kitchen. These Pumpkin Muffins with Maple Cream Cheese Filling are the perfect way to welcome the season. Moist, flavorful, and stuffed with a luscious maple cream cheese filling, they bring together the warm spices of fall with the sweetness of maple. Whether you’re enjoying them with your morning coffee or serving them at a family gathering, these muffins are sure to become a fall favorite.
Why You’ll Love This Recipe:
- Moist and Fluffy: The pumpkin puree keeps the muffins perfectly moist, while the spices create a warm, inviting flavor.
- Creamy Filling: A rich maple cream cheese filling takes these muffins to the next level, offering a delightful surprise in every bite.
- Easy to Make: With simple ingredients and clear step-by-step instructions, even beginners can whip up a batch of these muffins in no time.
- Perfect for Any Occasion: These muffins make a great breakfast, snack, or dessert for any fall occasion.
Now, let’s dive into the recipe and see how you can make these delectable treats at home.
Ingredients:
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 maple syrup (adjust to taste)
Directions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with oil or nonstick spray.
Step 2: Make the Muffin Batter
- In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and light brown sugar until smooth and well combined.
- Add the pumpkin puree, vanilla extract, eggs, and milk. Continue whisking until the mixture is smooth and fully incorporated.
- In a separate bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
Step 3: Prepare the Cinnamon Sugar Topping
- In a small bowl, mix together the granulated sugar and ground cinnamon.
- Drizzle in the melted butter and stir until the mixture resembles wet sand. Set aside.
Step 4: Assemble the Muffins
- Fill each muffin cup about 3/4 full with the pumpkin batter.
- Generously sprinkle the cinnamon sugar topping over each muffin, ensuring they are evenly coated.
Step 5: Bake
- Bake the muffins in the preheated oven for 20-24 minutes, or until the tops spring back when gently pressed and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool completely on a wire rack.
Step 6: Make the Maple Cream Cheese Filling
- In a small bowl, whip the heavy cream until light and fluffy, forming stiff peaks.
- In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Gently fold the whipped cream into the cream cheese, then stir in the maple syrup. Adjust the sweetness to taste if needed.
Step 7: Fill the Muffins
- Once the muffins are completely cooled, use a small paring knife to cut out a cone-shaped piece from the center of each muffin.
- Using a piping bag (or a plastic bag with the corner snipped off), pipe the maple cream cheese filling into the center of each muffin, filling it all the way to the top.
Serving and Storage Tips
- Serving: These muffins are best served slightly chilled or at room temperature. The maple cream cheese filling adds a delightful richness that pairs perfectly with the warm spices in the muffins.
- Storage: Store the muffins in an airtight container in the refrigerator for up to 5 days. They can be served cold or brought to room temperature before enjoying.
- Freezing: If you want to make them ahead of time, you can freeze the muffins without the filling for up to 3 months. Thaw them in the refrigerator overnight, then fill with the cream cheese mixture before serving.
Helpful Notes
- Don’t Overmix: When combining the dry and wet ingredients, be careful not to overmix the batter. Overmixing can cause the muffins to become tough.
- Room Temperature Cream Cheese: Make sure your cream cheese is fully softened before mixing. This ensures a smooth and creamy filling.
- Maple Syrup Substitution: If you prefer a different flavor or don’t have maple syrup on hand, honey or agave syrup can be used as a substitute.
Tips from Well-Known Chefs
- Chef’s Tip 1: Ina Garten recommends adding a pinch of nutmeg to enhance the flavor of the cinnamon and cloves, giving the muffins an even warmer, more complex taste.
- Chef’s Tip 2: Gordon Ramsay suggests using high-quality maple syrup to bring out the rich, natural sweetness in the cream cheese filling, creating a perfect balance of flavors.
- Chef’s Tip 3: Mary Berry advises letting the muffins cool completely before filling them, as filling warm muffins may cause the cream cheese to melt and become too runny.
Frequently Asked Questions (FAQs)
- Can I make these muffins without the cream cheese filling?
- Yes, the muffins taste fantastic on their own! Simply skip the filling step for a simpler version.
- Can I use canned pumpkin puree?
- Absolutely! Canned pumpkin puree works perfectly in this recipe, just make sure it’s not pumpkin pie filling, which contains added sugars and spices.
- Can I freeze the filled muffins?
- It’s best to freeze the muffins without the filling. Once thawed, you can fill them with the maple cream cheese before serving.
- How can I make these muffins gluten-free?
- You can substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these muffins gluten-free.
- What can I use instead of vegetable oil?
- You can replace the vegetable oil with melted coconut oil or unsalted butter for a slightly different flavor.
- Can I use a sugar substitute in this recipe?
- Yes, you can use a sugar substitute like Stevia or monk fruit sweetener, but be sure to adjust the measurements according to the product’s instructions.
- How can I make the muffins dairy-free?
- For a dairy-free version, you can use a plant-based milk (such as almond or oat milk) and a dairy-free cream cheese alternative for the filling.
- Can I add nuts or chocolate chips to the batter?
- Definitely! Feel free to mix in some chopped walnuts, pecans, or chocolate chips for added texture and flavor.
- How long should I let the muffins cool before filling them?
- Make sure the muffins are completely cooled, which should take about 30 minutes, to prevent the cream cheese filling from melting.
- Can I make mini muffins with this recipe?
- Yes! Just reduce the baking time to around 12-15 minutes, and you’ll have adorable mini muffins perfect for snacking.