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
- 2 eggs
- 1/4 cup milk
- 1 3/4 cup 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 (for topping)
- 1 teaspoon cinnamon (for topping)
- 1 tablespoon unsalted butter, melted (for topping)
- 3/4 cup heavy cream (for filling)
- 8 ounces cream cheese, softened (for filling)
- 1/4 cup maple syrup (to taste)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
- In a bowl, whisk together vegetable oil, granulated sugar, light brown sugar, pumpkin puree, eggs, vanilla extract, and milk until smooth.
- In another bowl, mix all-purpose flour, baking soda, ground cinnamon, cloves, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Divide the batter among muffin cups about three-quarters full.
- For the topping, mix granulated sugar with cinnamon and sprinkle over each muffin before baking.
- Bake for 20-24 minutes until golden and cooked through. Allow cooling completely.
- Prepare the filling by whipping heavy cream to soft peaks and folding it into softened cream cheese mixed with maple syrup. Fill each muffin with this mixture.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (100g)
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg