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Ingredients
Scale
- 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 large 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
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, melted
- 3/4 cup heavy cream
- 8 ounces cream cheese, softened
- 1/4 cup maple syrup (adjust to taste)
Instructions
- Preheat oven to 350°F (175°C).
- Whisk vegetable oil, sugars, pumpkin puree, vanilla, eggs, and milk together.
- Combine flour, baking soda, spices, and salt in another bowl.
- Gradually add dry ingredients to the wet mixture until combined.
- Mix sugar and cinnamon for the topping in a small bowl with melted butter.
- Fill muffin tins with batter and sprinkle with cinnamon sugar.
- Bake for 20-24 minutes until a toothpick comes out clean.
- Whip heavy cream until stiff peaks form.
- Beat cream cheese until smooth and mix in whipped cream and maple syrup.
- Create a pocket in cooled muffins and fill with the cream cheese mixture.
Notes
Ensure ingredients are at room temperature for better mixing.
Don’t over-mix the batter to keep muffins tender.
Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg