Maple Cream Cheese Pumpkin Muffins with Cinnamon Streusel Topping

Maple Cream Cheese Pumpkin Muffins with Cinnamon Streusel Topping

We have been having lots of fun picking and carving pumpkins, decorating cookies, and visiting with family. That being said we are also incredibly busy, who knew preschools had so many functions and fundraisers?! Seriously though, Halloween parties, parent teacher conferences, family nights and Fall Festivals are just a few of the things we have going on.

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Whenever our calendar starts to look a little overwhelming I like to prep freezer friendly meals like my tomato bisque as well as things we can easily grab on our way out the door. Muffins are always a huge winner in our house. I can grab a couple pre wrapped muffins and some apples on the way out the door and avoid anyone (Ainsley) getting hangry mid-outing.

Enter my pumpkin streusel muffins with maple cream cheese filling. Moist pumpkin spice muffins filled with luscious maple cream cheese filling and generously sprinkled with cinnamon streusel topping.

These muffins make all of my fall dreams come true. They are the perfect snack to enjoy at the park while the kids play or to refuel mid nerf war.

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Maple Cream Cheese Pumpkin Muffins with Cinnamon Streusel

Print Recipe
Yield: 24 Muffins
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
  • Filling
  • 8 ounces cream cheese, softened
  • 3/4 cup confection sugar
  • 2 tablespoons maple syrup
  •   
  • Batter
  • 3 cups flour
  • 1/2 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1/4 cup agave
  • 1/4 cup maple syrup
  • 4 eggs, room temperature
  • 1 can pure pumpkin purée
  • 1 1/2 cups coconut oil, melted*
  •    
  • Streusel
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 5 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons butter, cubed and chilled

Preheat oven to 350 ℉

Prepare 24 muffin tins with non stick spray or paper liners.

In a medium bowl cream together cream cheese, confections sugar, and maple syrup until fluffy and well combined. Set aside.

In a large bowl combine dry ingredients, whisk until well combined.

In a small bowl combine agave, maple syrup, eggs, pumpkin puree and coconut oil.

Fold pumpkin mixture into the dry ingredients. Incorporating until just combined. Set aside.

To make the streusel topping combine sugars, four, cinnamon, nutmeg and salt. Mix until well combined. Cut in the cold butter using a fork, pastry cutter, or your hands.

Fill each of the muffin tins half way with pumpkin batter.

Drop a tablespoon size ball of the maple cream cheese filling in the center of each muffin.

Fill the rest of the way with the remaining pumpkin batter. Sprinkle liberally with cinnamon streusel topping.

Bake for 20-25 minutes. Allow the muffins to set for at least ten minutes before serving.

* coconut oil can be replaced with canola oil

 

 

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