Pin it Moist, warmly spiced pumpkin muffins filled with a luscious maple cream center—perfect for cozy mornings or festive gatherings.
The first time I baked these pumpkin muffins, my kitchen filled with the comforting scent of cinnamon and maple. Each bite delivered a burst of creamy sweetness at the center, making every batch disappear quickly at family gatherings.
Ingredients
- Muffin Batter: 1 3/4 cups (220 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp ground ginger, 1 cup (200 g) light brown sugar, packed, 2 large eggs, 1 cup (240 g) canned pumpkin puree, 1/2 cup (120 ml) vegetable oil, 1/4 cup (60 ml) milk, 1 tsp pure vanilla extract
- Maple Cream Filling: 4 oz (115 g) cream cheese, softened, 2 tbsp unsalted butter, softened, 1/4 cup (60 ml) pure maple syrup, 1/2 cup (60 g) powdered sugar, 1/2 tsp vanilla extract
- Optional Topping: 2 tbsp turbinado sugar or chopped pecans
Instructions
- Prepare the Oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet Ingredients:
- In a large bowl, beat together brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla until smooth.
- Make Muffin Batter:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Prepare Maple Cream Filling:
- In a separate bowl, beat cream cheese and butter until creamy. Add maple syrup, powdered sugar, and vanilla extract. Mix until smooth.
- Fill Muffin Cups:
- Fill each muffin cup about halfway with pumpkin batter. Add 1 heaping teaspoon of maple cream filling in the center of each, then cover with remaining pumpkin batter, filling each cup about 3/4 full.
- Add Topping:
- Sprinkle turbinado sugar or chopped pecans on top if desired.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the edge of a muffin (not through the center filling) comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pin it My kids always rush to pick the muffin with the biggest sprinkle of pecans. These treats quickly became a favorite for weekend breakfasts and cozy autumn evenings together.
Required Tools
12-cup muffin tin, paper muffin liners, mixing bowls, electric mixer or whisk, measuring cups and spoons, spatula
Allergen Information
Contains: Wheat (gluten), eggs, dairy (cream cheese, butter, milk). May contain: Tree nuts (if using pecans). Always check product labels for potential allergens.
Nutritional Information (per muffin)
Calories: 265, Total Fat: 12 g, Carbohydrates: 36 g, Protein: 4 g
Pin it Serve fresh and slightly warm for the best gooey maple cream experience. Enjoy these muffins with a mug of hot tea or coffee.
Common Questions
- → How can I ensure the muffins stay moist?
Use pumpkin puree for added moisture and avoid overmixing the batter to keep the muffins tender.
- → Can I substitute all-purpose flour for gluten-free flour?
Yes, you may use a 1:1 gluten-free baking flour as an alternative, but texture may vary slightly.
- → What is the best way to store these muffins?
Store in an airtight container in the refrigerator for up to four days to keep them fresh.
- → How do I achieve a gooey maple center?
Fill each muffin halfway, add maple cream, and cover with remaining batter. Serve slightly warmed for a gooey center.
- → Can I add extra spices to the batter?
Yes, incorporate allspice or cardamom for more depth if desired; adjust to match your taste preferences.
- → Is it possible to make these muffins lighter?
For a lighter version, replace some oil with Greek yogurt; this reduces fat and keeps them moist.