# Components:
→ Muffin Batter
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger
09 - 1 cup light brown sugar, packed
10 - 2 large eggs
11 - 1 cup canned pumpkin puree
12 - 1/2 cup vegetable oil
13 - 1/4 cup milk
14 - 1 teaspoon pure vanilla extract
→ Maple Cream Filling
15 - 4 ounces cream cheese, softened
16 - 2 tablespoons unsalted butter, softened
17 - 1/4 cup pure maple syrup
18 - 1/2 cup powdered sugar
19 - 1/2 teaspoon vanilla extract
→ Optional Topping
20 - 2 tablespoons turbinado sugar or chopped pecans
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger until evenly blended.
03 - In a large bowl, beat together the light brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth.
04 - Gradually fold the dry mixture into the wet ingredients until just combined; avoid overmixing to maintain a tender crumb.
05 - In a separate bowl, beat the softened cream cheese and unsalted butter until creamy. Incorporate the maple syrup, powdered sugar, and vanilla extract, mixing until a smooth filling is achieved.
06 - Spoon about half of the pumpkin batter evenly into each muffin cup. Add one heaping teaspoon of the maple cream filling in the center, and cover with remaining batter so each cup is about three-quarters full.
07 - Sprinkle turbinado sugar or chopped pecans over the tops as desired.
08 - Place on the center rack and bake for 20 to 22 minutes, or until a toothpick inserted into the edge (not the center filling) emerges clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
