Pumpkin Maple Cream Cheese Muffins I Made It Ii

Pumpkin Maple Cream Cheese Muffins

Cosmicmother 5 years ago
~Made for October 2018 Pumpkin recipe theme~

Pumpkin Maple Cream Cheese Muffins By: Jo_Jo_Ba

WOW! This is one of the best muffins I've ever made, if not the one!! Everyone raved about it, including the kids. Lot's of "mmmm's", "so good!", "can I have another one?" all while speaking with mouthfuls of muffin, Lol! ;)
I made the maple flavoured cream cheese filling to start, and from the first taste my eyes rolled in the back of my head in utter delight. I knew this was going to be a good recipe!
From my experience with cream cheese muffin filling, I knew to chill the filling before baking. So I chilled it in the fridge while making the muffin batter. Chilling the cream cheese helps it stay in the center of the muffin, and prevent it from being absorbed and disappearing while baking.
I used heaping/rounded teaspoonful's of the cream cheese mixture for each muffin and it worked out perfectly. I was a little confused by the two measurements for the maple extract. So I used the smaller amount in the filling, and the larger in the muffin batter.
There is very little sugar and fat, so you can feel a little better about indulging on the cream cheese filling. And they are light and airy, yet still moist and full of flavour. If you're not a fan of maple flavoring, I'm sure vanilla would do. But the maple is just perfect and not overpowering in this!
Make sure to cool them in the pan. With the filling and pumpkin they are quite soft when warm. So cool for at least 5-8 minutes in the pan. Then, as pictured, lay them to one side in the pan for 10-15 minutes. Than flip them to the other side for 10-15 minutes more to cool. This lets the steam out so they don't stick to the pan or become soggy. You can then remove them to a wire rack to cool completely, but I just let them cool in the pan the whole time. (I do this with all muffins)
The only negative about the recipe is how the ingredients are laid out and the directions are slightly lacking. So I wrote the recipe out by hand to make the ingredients in order so it was easier to follow. But the flavour is outstanding so I have to give it a full 5 stars!
These are best enjoyed cool, so you'll need patience! ;)
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Cosmicmother 5 years ago said:

Oh, and for a similar recipe these other muffins from Jo_Jo look incredible! Scents Of Starbucks Pumpkin Cream Cheese Muffins I was going to make them, then thought the kids might not like the coffee so I made the maple ones instead. :)

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eastcoaster 5 years ago said:

Oh my Shona, you make these sound so delicious. Lovely photo.
Thanks for the tip about leaving them in to cool. I would love to make these but can't have the cream cheese and the lactose free cream cheese is really tasteless.

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LindaLMT 5 years ago said:

Oh WOW! Can I have one please? Your photos are so good I want to lick the screen (lol!). Saved. They sound perfect!

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Cosmicmother 5 years ago said:

Thanks Manella. The maple flavouring would perk up the bland lacto-free cream cheese, but I think these muffins would be great without the filling too. I used lacto-free milk, and this recipe has no butter--just a tsp. of oil. :)

Thanks Linda, Lol @ licking the screen! Sadly the last muffin was eaten a few hours ago otherwise I would share (maybe!).. Teehee.....Just kidding I would share with you of course, but they're *almost* too good to share!! Lol...;) ;)

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LindaLMT 5 years ago said:

😊

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mommyluvs2cook 5 years ago said:

Wow, maybe the "best"? That is definitely saying something!! I love how your muffins all look EXACTLY the same, perfect! Saving this recipe for sure :)

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DIZ3 5 years ago said:

These look so yummy! Stop licking the screen, Linda! lol! Wish I could have one of with my coffee this morning.

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Cosmicmother 5 years ago said:

Thanks Michelle and Diz!
The kids said it was the best muffin I made, and that is saying something since there is no chocolate chips in it!!! Lol ;)

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