Introduction
Delight in the flavors of fall with these scrumptious pumpkin muffins, featuring a rich maple cream cheese filling and a sprinkle of cinnamon sugar on top. Perfect for breakfast or as a sweet treat, these muffins are sure to please any crowd. With warm spices and the comforting taste of pumpkin, they embody the essence of autumn in every bite.
Detailed Ingredients with measures
For the Muffins:
1¾ cups (220g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 large eggs
¾ cup (150g) granulated sugar
½ cup (100g) packed brown sugar
1½ cups (340g) canned pumpkin puree
½ cup (120ml) vegetable oil
¼ cup (60ml) orange juice
For the Cinnamon Sugar Topping:
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
For the Maple Cream Cheese Filling:
8 ounces (226g) cream cheese, softened
¼ cup (60ml) pure maple syrup
1 cup (240ml) heavy whipping cream
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 20-22 minutes
Total Time: 50-52 minutes
Yield: 12 muffins
Enjoy these tasty pumpkin muffins, packed with seasonal flavors and a sweet surprise inside!
Detailed Directions and Instructions
Prepare the Muffins:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. In a large bowl, beat the eggs, granulated sugar, and brown sugar until combined. Add the pumpkin puree, vegetable oil, and orange juice, mixing until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Divide the batter evenly among the muffin cups, filling each about ¾ full.
Prepare the Cinnamon Sugar Topping:
In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle the cinnamon sugar mixture evenly over the tops of the unbaked muffins.
Bake the Muffins:
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Maple Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese and maple syrup until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Fill the Muffins:
Once the muffins are completely cooled, use a small knife to cut a cone-shaped piece out of the top center of each muffin. Fill a piping bag (or a zip-top bag with the corner snipped off) with the maple cream cheese filling. Pipe the filling into the hollowed-out center of each muffin until it slightly overflows. Optionally, replace the cut-out piece on top or leave the filling exposed.
Serve:
Enjoy the muffins immediately, or store them in the refrigerator until ready to serve.
Notes
Ingredient Tips:
Use high-quality canned pumpkin puree for the best flavor. Ensure the cream cheese is well softened for easy mixing, preventing lumps in the filling.
Storage Advice:
Store filled muffins in the refrigerator in an airtight container to maintain freshness. They are best enjoyed within 2-3 days.
Serving Suggestions:
These muffins can be served warm or at room temperature, making them perfect for brunch or snacks. Consider pairing them with a cup of coffee or tea for a delightful treat.
Cook techniques
Preheating the Oven
Always preheat your oven to the desired temperature before baking. This ensures even cooking and proper rising of baked goods.
Mixing Dry Ingredients
Whisk together dry ingredients like flour, baking soda, and spices in a separate bowl. This helps evenly distribute the baking soda and spices throughout the batter.
Mixing Wet Ingredients
In a separate bowl, combine wet ingredients thoroughly before mixing them with dry ingredients. This prevents overmixing and a dense texture in your muffins.
Filling Muffin Tins
Fill the muffin cups about ¾ full to allow room for rising. This helps achieve a perfectly domed muffin.
Making Toppings
Combine ingredients for toppings in a small bowl before sprinkling over muffins to ensure even coverage and flavor.
Whipping Cream
When whipping heavy cream, beat until stiff peaks form. This gives the cream a light and airy texture, perfect for filling.
Filling Muffins
Use a piping bag or zip-top bag to easily fill muffins with cream cheese filling. This method allows for a clean and precise application.
FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure it is cooked and pureed until smooth.
What can I substitute for vegetable oil?
You can use melted coconut oil, canola oil, or unsweetened applesauce as substitutes for vegetable oil.
How do I store leftover muffins?
Store them in an airtight container in the refrigerator for up to 5 days or freeze them for longer storage.
Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but it may change the texture slightly.
Is the cream cheese filling necessary?
No, the cream cheese filling is optional. The muffins are delicious even without it.
Conclusion
These delicious muffins are a perfect blend of spices and flavors, featuring a delightful pumpkin base complemented by a rich maple cream cheese filling. The addition of cinnamon sugar on top provides a sweet and inviting crunch, making them ideal for breakfast or as a sweet treat.
More recipes suggestions and combination
Apple Cinnamon Muffins
Substitute pumpkin puree with applesauce and add chopped apples for a fresh twist on classic flavors.
Chocolate Chip Pumpkin Muffins
Fold in semi-sweet chocolate chips to the batter for a rich, chocolaty addition that pairs well with the pumpkin flavor.
Carrot Cake Muffins
Replace pumpkin with grated carrots and add chopped walnuts and raisins for a delightful carrot cake-inspired muffin.
Spiced Cranberry Muffins
Mix in fresh or dried cranberries along with a touch of orange zest for an extra burst of flavor.
Pecan Pie Muffins
Incorporate chopped pecans into the batter and swirl in a bit of pecan pie filling before baking for a sweet, nutty flavor.
Lemon Cream Cheese Muffins
Swap maple syrup for lemon juice in the cream cheese filling and add lemon zest to the batter for a zesty, refreshing muffin.
