Pumpkin Muffins with Maple Cream Cheese Filling
Ingredients
- 1/2 1/2 vegetable oil
- 1/2 1/2 granulated sugar
- 1/2 1/2 light brown sugar packed
- 1 1/2 1 1/2 pumpkin puree
- 1 teaspoon 1 teaspoon vanilla
- 2 eggs
- 1/4 1/4 milk
- 1 3/4 1 3/4 all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 1 1/2 teaspoons 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon 1/4 teaspoon ground cloves
- 3/4 teaspoon 3/4 teaspoon salt
- 1/2 1/2 granulated sugar
- 1 teaspoon 1 teaspoon cinnamon
- 1 tablespoon 1 tablespoon unsalted butter , melted
- 3/4 3/4 heavy cream
- 8 8 cream cheese , softened
- 1/4 1/4 maple syrup (to taste)
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Instructions
- Make Muffin Batter: Preheat the oven to 350 degrees. Whisk oil and sugars. Add pumpkin, vanilla, eggs, and milk; whisk until just combined. Add flour, baking soda, spices, and salt; mix until just combined. Pour muffin batter into an oiled or nonstick muffin tin, filling about 3/4ths of the way to the top of each up.
- Make Cinnamon Sugar: Mix up the cinnamon sugar topping in a small bowl.
- Assemble and Bake: Spoon the cinnamon sugar over each muffin. Bake for 20-24 minutes, or until the tops spring back when gently pressed.
- Make Maple Cream Cheese Filling: Add the cream to a small bowl and beat until light and fluffy and stiff peaks form. In a separate bowl, beat the softened cream cheese until smooth. Fold in the whipped cream, using the beaters again to smooth it out if needed. Add the maple syrup and mix until smooth.
- Fill The Muffins: Once the muffins have cooled, cut a cone out of the center of the muffins using a small paring knife. Using a piping bag, or a plastic bag with the corner snipped off, add the filling to the center hole in the muffins. Fill it all the way to the top (the filling will be exposed at the top – cute).
- Serve: These are ready to eat as-is! If making ahead, they should be stored in the fridge. They can be eaten at room temp or cold – both delicious!
Source
Original recipe: View Original