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Maple Pumpkin Cream Cheese Muffins

Servings 12 muffins

Ingredients

For the cream cheese filling:

  • 4 ounces cream cheese softened
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup

For the muffins:

  • ¼ cup vegetable oil
  • ¾ cup brown sugar
  • 1 cup pumpkin puree not pumpkin pie filing
  • 2 tablespoons maple syrup
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¾ cup milk

For the topping:

  • 1 tablespoon raw sugar
  • ¼ cup pumpkin seeds

Instructions

  1. Preheat oven to 375F. Line 12 muffin cups with paper liners.
  2. To make the cream cheese filling, use an electric mixer to beat together cream cheese, brown sugar, and maple syrup. Set aside.
  3. To make the muffins, beat together vegetable oil, brown sugar, pumpkin, maple syrup, eggs, and vanilla until well combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until no lumps remain. Add this mixture to the wet ingredients and stir until just combined.
  5. Put about a tablespoon of the batter in the bottom of each muffin cup (enough to cover the bottom well). Place a heaping teaspoon of the cream cheese mixture on top in each cup. Divide remaining mixture among the muffin cups.
  6. In a small bowl, combine raw sugar and pumpkin seeds. Sprinkle over batter.
  7. Bake 22 - 24 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  8. Cool completely on a wire rack before serving.