Pumpkin Maple Swirl Muffins
Delight your taste buds with these irresistibly moist and flavorful Pumpkin Maple Swirl Muffins, the ultimate fall-inspired treat! Bursting with warm pumpkin spice and swirled with a luscious maple cream cheese layer, these muffins perfectly combine seasonal flavors to create a heavenly snack or breakfast option. With a stunning marbled effect, these muffins are as visually appealing as they are delicious. Quick to prepare with just 15 minutes of prep time and ready in under an hour, they're ideal for busy mornings or holiday gatherings. Plus, the use of real pumpkin puree and pure maple syrup adds a natural sweetness that's impossible to resist. Serve them fresh or store them for an easy grab-and-go indulgence throughout the week! Perfect for pumpkin lovers and anyone seeking a cozy autumn treat, these muffins will quickly become a household favorite.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces cream cheese, softened
- 3 tablespoons pure maple syrup
- 3 tablespoons powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners, or lightly grease the wells with non-stick spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Stir just until the mixture is combined, being careful not to overmix.
In a small bowl, beat the cream cheese, maple syrup, and powdered sugar together until smooth and creamy.
Fill each muffin cup about two-thirds of the way full with the pumpkin batter. Add about a teaspoon of the maple cream mixture on top of the batter in each cup.
Use a toothpick or skewer to gently swirl the maple cream into the pumpkin batter, creating a marbled effect.
Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 490.2 g | 178% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 305.8 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 401 mg | 31% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
