Pumpkin Muffins with Cinnamon Cream Cheese Topping
A moist and fluffy pumpkin muffin sweetened with maple syrup and brown sugar and smothered with cinnamon cream cheese topping is the perfect fall treat!
Servings: 12 muffins
Equipment
- large bowl
- 2 small bowls
- whisk or spatula
- muffin tin
Ingredients
Pumpkin Muffins
- ⅓ cup melted unsalted butter can sub EVOO or coconut oil
- ¼ cup maple syrup
- ¼ cup dark brown sugar
- 1 tsp vanilla extract
- 2 eggs beaten
- 1¼ cup organic pumpkin puree make sure to use pure pumpkin puree & not pumpkin pie filling!
- ¼ cup milk I used whole milk but I think any cows, oat or nut milk would be fine
- 1 tsp pumpkin pie spice if you don't have pumpkin pie spice you can use a mix of cinnamon, cloves & nutmeg (or whatever you have on hand -- the cinnamon is the most important for me!)
- 1 tsp baking soda
- 1 tsp salt
- 1¾ cup flour I used unbleached organic white flour
Cinnamon Cream Cheese Topping
- 8 oz cream cheese, softened 1 pkg
- 1 tsp vanilla extract
- 2-4 tbsp maple syrup
- 1 tsp cinnamon
Instructions
Pumpkin Muffins
- Preheat oven to 375°F (191°C).
- Melt butter in microwave or on stove top.
- Add melted butter, maple syrup, brown sugar and vanilla extract in a large bowl. Whisk until combined.
- Beat 2 eggs well and add to the bowl. Mix until combined.
- Mix in milk, pumpkin puree and pumpkin pie spice.
- Add flour, baking soda and salt. Mix until the dry ingredients are fully incorporated.
- Line a muffin tin with liners (if using). Spoon the muffin batter until each is ¾ full.
- Bake for 12-15 minutes or until a toothpick/cake tester comes out clean.
- Top with cinnamon cream cheese topping. Enjoy warm!
Cinnamon Cream Cheese Topping
- In a small bowl, add softened cream cheese, vanilla and maple syrup. Mix well until mixture is soft and creamy.
- Add the cinnamon and mix again.
- Top each muffin with as much topping as you want! Or dip the muffin in the topping! Or eat it by itself with a spoon :)