Pumpkin Spice Muffins with Maple Cream Cheese
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Pumpkin Spice Muffins with Maple Cream Cheese. Fragrantly spiced, moist pumpkin muffins with a sweet and creamy maple cream cheese spread.
A friend forwarded me the recipe for these pumpkin spice muffins which I believe she found in a magazine. I tweaked it to add more spices but you can easily add less if you like.
The maple cream cheese that gets smeared on them to bump up the maple flavour also got a slight tweak. The flavour was increased even more by reducing the syrup to intensify the maple deliciousness.
The pumpkin puree adds lots of moistness to these muffins so less oil is needed than in many muffin recipes. I think there is room to play with using a little less oil and replacing it with more pumpkin puree too.
These are so delicious, my 13 year old son must have scarfed down at least half of this batch. Perfect for a beautiful Fall weekend brunch.
Original recipe posted October 2012.
2023 update:
Wow! Eleven years down the line and this recipe still stands up. Pumpkin spice has only grown in popularity over the last decade, and our followers keep coming back to these easy, delicious muffins.
With Halloween around the corner and American Thanksgiving not far behind, these are a decadent treat for a spooky movie afternoon or a family brunch. The addition of maple cream cheese is not to be missed!
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Pumpkin Spice Muffins with Maple Cream Cheese
Pumpkin Spice Muffins with Maple Cream Cheese - fragrantly spiced, moist pumpkin muffins with a sweet and creamy maple cream cheese spread.
Ingredients
- 1 ¾ cups flour
- ¾ cup brown sugar, lightly packed
- 1 ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- 1 ½ teaspoon ground ginger
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- ¾ cup pumpkin puree, you can make your own from roasted pumpkin or use canned. When using canned there may be less moisture so mix in 3-4 tablespoon milk with the puree.
- ¼ cup vegetable oil
- 2 teaspoon pure vanilla extract
For the Maple Cream Cheese
- ⅓ cup real maple syrup
- ½ cup cream cheese
- 3 tablespoon icing sugar, i.e. powdered sugar
Instructions
- Sift together the flour, brown sugar, cinnamon, cloves, nutmeg, ginger, baking powder, and baking soda and set aside.
- Beat together the eggs, pumpkin puree, oil and vanilla until well combined.
- Fold in the dry ingredients only until they are just fully incorporated. Do not over mix.
- Spoon into 12 paper lined muffin tins and bake at 350 degrees F for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
- Serve with Maple Cream Cheese to spread on the muffins.
To prepare the Maple Cream Cheese
- In a small pot slowly simmer the maple syrup for a few minutes until the volume reduces by half.
- Cool completely to room temperature. The final volume should be 3 tablespoon concentrated maple syrup.
- Beat together the concentrated maple syrup, icing sugar and cream cheese until smooth.
- Serve as a spread on the muffins.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
12 muffinsAmount Per Serving Calories 242Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 42mgSodium 212mgCarbohydrates 48gFiber 1gSugar 30gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I made these yesterday and they are great! I added some raisins, and did not make the maple cream cheese, though I am sure it would have been lovely. Thanks for the recipe.
Just a thought...If you piped the maple cream in
Not a bad idea but they may be too dense.
These look divine!!!