Maple Cream Cheese-Stuffed Pumpkin Muffins

Imagine whipping up some delicious pumpkin muffins that not only burst with the flavors of fall but are also filled with a luscious maple cream cheese whipped cream and topped with a crispy cinnamon sugar crust. Sounds tempting, right? Here’s how you can make them yourself.

Ingredients:

For the pumpkin muffins:

• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 cups pumpkin puree
• 1 teaspoon vanilla extract
• 2 eggs
• 1/4 cup milk
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 teaspoon salt

For the cinnamon sugar topping:

• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1 tablespoon melted unsalted butter

For the maple cream cheese filling:

• 3/4 cup heavy cream
• 8 ounces cream cheese, softened
• 1/4 cup maple syrup (adjust to taste)

Instructions:

1. Prepare the Muffin Batter:

   • Preheat your oven to 350 degrees Fahrenheit.
   • In a bowl, whisk together the oil and sugars until well combined.
   • Mix in the pumpkin puree, vanilla, eggs, and milk until just combined.
   • Sift together the flour, baking soda, cinnamon, cloves, and salt, and gently fold into the wet ingredients until just mixed.
   • Grease a muffin tin or line it with muffin cups, and fill each about three-quarters full with the batter.

2. Make the Cinnamon Sugar Topping:

   • In a small bowl, combine the sugar, cinnamon, and melted butter.

3. Assemble and Bake:

   • Sprinkle the cinnamon sugar mixture over each filled muffin cup.
   • Bake for 20-24 minutes, or until the muffins spring back when lightly touched.

4. Prepare the Maple Cream Cheese Filling:

   • In a bowl, whip the heavy cream until it forms stiff peaks.
   • In another bowl, beat the cream cheese until smooth.
   • Gently fold the whipped cream into the cream cheese, adding the maple syrup and mixing until smooth.

5. Fill the Muffins:

   • Once the muffins have cooled, use a small knife to cut a cone-shaped piece out of the center of each muffin.
   • Fill the hollowed-out center with the maple cream cheese filling using a piping bag or a plastic bag with a corner cut off.

To Serve:
Enjoy these scrumptious muffins right away, or store them in the refrigerator if you’re making them ahead. They’re delightful both at room temperature and chilled. The cut-out cone pieces make tasty little snacks on their own, or you can use the extra filling as a delicious topping for pancakes, waffles, or even pies. Enjoy your baking adventure!