Pumpkin Maple Cream Cheese Muffins! I Made It Ii

Pumpkin Maple Cream Cheese Muffins!

chuckieb 3 years ago
Made
Pumpkin Maple Cream Cheese Muffins
this morning. My kitchen smells incredible!!!!

The cream cheese in Jojoba's muffin photo looks very white. When I mixed brown sugar and maple extract in to the cream cheese mine was brown. But it could just be lighting.

The recipe came together well and the cook time was spot on (22 min. for me). I'd NEVER heard of Maple flavouring before but sure enough found Clubhouse Maple Extract in the grocery store just like Shona said I would. :) I also followed Shona's tip to chill the cream cheese mixture in the freezer while I was making up the muffin dough and I think that worked very nicely.

The one thing I would add next time is 1/2 tsp. of salt. When I took my taste test I instantly realized there was no salt in it. Just the 1/2 tsp. would just balance it all out IMO.

Lovely fall recipe Jojoba and thanks Shona for recommending it to me. Mom will be delighted! :)
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LindaLMT 3 years ago said:

Beautifully staged photos Janet and the muffins look perfect. The recipe is ideal for this time of year and I bet smells wonderful when baking. Good to know it worked out well.

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Cosmicmother 3 years ago said:

Yay, I'm glad you were able to find the maple extract and try this recipe out! I actually just bought some cream cheese so I can make these again this week. :D
My cream cheese filling came out brown too, though in my photo the bright sun made it look more pale next to the orange muffin. Perhaps JoJo used the more expensive pure maple flavoring and it's lighter in color?
I never noticed the missing salt before! I'm sure I added some as it's second nature when I sift the dry ingredients together to add some salt. Good call catching that!
I love the photos! The Fall background is lovely, and I especially like the funky looking gourds. :)

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chuckieb 3 years ago said:

Thanks Linda and Shona!

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chuckieb 3 years ago said:

I also wonder if this recipe might be even more flavourful if you subbed pumpkin pie filling for the canned pumpkin? Thoughts?

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Cosmicmother 3 years ago said:

I've used pumpkin pie filling interchangeably in other pumpkin baked goods and I don't find much of a taste difference. Sometimes the texture of the batter is a little stickier, perhaps because of the extra sugar and fillers? But once baked I don't find much of a difference in quick breads or pumpkin cookies for example.
I could see using more spice in the muffin batter, keeping the cinnamon but adding an extra tsp of pumpkin pie spice, and/or adding vanilla on top of the maple extract. Or even just a pinch or two of dried ginger or nutmeg would compliment the maple flavor. But I like the clean taste of the pumpkin and cinnamon in this, with the maple flavoring in the muffin and the filling. Probably because I make a lot of pumpkin-spiced baked goods, and this is a nice change up. ;)

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mommyluvs2cook 3 years ago said:

I love maple extract and glad you found it! Almond extract is another that I love that just gives desserts that umph :) I agree with Shona and add more spice. You got nice height! Yum, saving this for soon :-)

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Cosmicmother 3 years ago said:

Janet, I made these with pumpkin pie filling yesterday. And we didn't noticed any taste difference. If there was one, it was very subtle. Perhaps if I had both versions side by side we would notice it. Because the filling has sugar in it, I reduced the sugar from a 1/2 cup to a 1/3 cup. I thought the colour of the muffin was darker than the pumpkin puree version, more brown. But after uploading the picture both versions look fairly similar ;)

Anyone needing a lactose free version, I made this with lacto free cream cheese (PC brand) and it worked out perfectly with no taste difference! :)

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