Empty My Fridge
Pumpkin Muffins with Maple Cream Cheese Filling
Ingredients
- Vegetable oil½ cups
- Sugar1 cup
- Brown sugar½ cups
- Pumpkin1 ½ cups
- Vanilla1 tsp
- Egg2
- Milk¼ cups
- Flour1 ¾ cups
- Baking soda1 tsp
- Cinnamon · ground2 ½ tsp
- Clove · ground¼ tsp
- Salt¾ tsp
- Butter · melted1 tbsp
- Heavy cream¾ cups
- Cream cheese · softened8 oz
- Maple syrup¼ cups
Instructions
- Preheat the oven to 350°F. Whisk the oil and sugars together, then add the pumpkin, vanilla, eggs and milk and whisk until just combined.
- Add the flour, baking soda, spices and salt and mix until just combined. Fill an oiled or nonstick muffin tin about 3/4 full with batter.
- Mix the cinnamon sugar topping in a small bowl and spoon it over each muffin.
- Bake 20 to 24 minutes, until the tops spring back when gently pressed.
- Whip the cream until stiff peaks form. Beat the softened cream cheese until smooth, fold in the whipped cream, then mix in the maple syrup until smooth.
- Once the muffins have cooled, cut a cone from the center of each with a small paring knife.
- Pipe the filling into the center holes until full, so it shows at the top.
Summarized from Pinch of Yum's video. Watch it for the details.
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EggMilkCreamBrown sugarHeavy creamCream cheesePumpkin
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