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Perfect Maple Pumpkin Cream Cheese Muffins

maple pumpkin cream cheese muffins - featured image
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These Perfect Maple Pumpkin Cream Cheese Muffins are a happy accident turned tradition, featuring a tender, spiced pumpkin muffin with a tangy cream cheese center and a maple glaze. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, cold (full-fat works best)
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • ½ cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon milk (any kind works)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat the cold cream cheese, 2 tablespoons of sugar, and ½ teaspoon of vanilla extract until smooth. Transfer to plastic wrap, shape into a 6-inch log, wrap tightly, and freeze for at least 20 minutes.
  3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Mix the wet ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat with a hand mixer on medium speed until well combined, about 2 minutes. Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree, maple syrup, and vanilla extract.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold the batter a couple of times with a spatula.
  6. Prepare the cream cheese cubes: Take the cream cheese log out of the freezer. Unwrap it and cut it into 12 equal cubes, about ½ inch each.
  7. Fill the muffin tin: Using a cookie scoop or tablespoon, fill each muffin cup about halfway with batter. Place one cube of frozen cream cheese in the center of each cup, pressing down gently. Top with remaining batter, filling each cup about ¾ full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. The tops should be golden brown and spring back when lightly touched.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the glaze (optional): While the muffins cool, whisk together the powdered sugar, maple syrup, and milk in a small bowl. Drizzle over the cooled muffins. Let the glaze set for about 10 minutes before serving.

Notes

Don’t skip freezing the cream cheese log for at least 20 minutes; this prevents the filling from melting into the batter. Use full-fat cream cheese for best results. For gluten-free, use a 1:1 gluten-free baking flour. For dairy-free, use block-style dairy-free cream cheese and plant-based milk. Muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. They freeze well for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, maple muffins, fall muffins, pumpkin cream cheese muffins

Find it online: https://lyrafeast.com/perfect-maple-pumpkin-cream-cheese-muffins-recipe/