Ultra-Moist Maple Pumpkin Olive Oil Muffins with a Vanilla Bean Cream Cheese Center
Rich, tender, and naturally moist pumpkin cheesecake muffins sweetened with brown sugar and maple syrup, warmly spiced, with a gooey vanilla bean cream cheese center that stays soft for days.
Ingredients
- Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- Wet Ingredients
- 1 can (15 oz / 425 g) pumpkin purée
- 2 large eggs
- ½ cup (100 g) packed brown sugar
- ½ cup (120 ml) pure maple syrup
- ½ cup (120 g) Greek yogurt
- ½ cup (120 ml) extra virgin olive oil
- 1 teaspoon vanilla bean paste (or vanilla extract)
- Cream cheese filling
- 8 oz cream cheese, softened
- 3 tablespoon granulated sugar
- 2 teaspoon all-purpose flour
- 1 teaspoon pure vanilla bean paste
- Pinch salt
Method
-
Heat oven to 350°F (175°C).
- Filling
-
Beat cream cheese, sugar, flour, vanilla, and a pinch of salt until smooth. Place in piping bag & chill.
- Dry
-
Whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
- Wet
-
Whisk pumpkin, eggs, brown sugar, maple syrup, yogurt, olive oil, and vanilla until glossy.
- Combine
-
Fold dry into wet until just blended — don't overmix.
- Fill
-
Divide batter into 12 muffins then squeeze cheesecake filling into each muffin. Sprinkle pepitas.
-
Bake 20–25 min, until golden and set. Cool 10 min, then transfer to a rack.
- Serve
-
Enjoy warm (gooey center!) or chilled for cheesecake texture.