These pumpkin muffins are warmly spiced, tender, and filled with a sweet maple cream cheese center. They make a cozy breakfast, snack, or dessert for fall and beyond.
Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
In a large bowl, whisk the pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
In a separate bowl, beat the cream cheese, maple syrup, powdered sugar, and vanilla until smooth and creamy.
Divide half of the pumpkin batter evenly among the muffin cups. Spoon about 1 tablespoon of the maple cream cheese filling into the center of each cup, then top with the remaining batter to cover the filling.
Bake for 18 to 22 minutes, or until the tops spring back lightly and a toothpick inserted into the muffin portion comes out clean. Avoid testing directly through the cream cheese center.
Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Do not overmix the batter for the best muffin texture. For a stronger maple flavor, add a little extra maple syrup to the filling. Store cooled muffins in the refrigerator because of the cream cheese filling.