# What You'll Need:
→ 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 packed light brown sugar
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
# Steps to Follow:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl.
03 - In a large bowl, beat together brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
04 - Gradually fold the dry mixture into the wet ingredients until just combined. Do not overmix.
05 - Beat cream cheese and butter until creamy in a separate bowl. Add maple syrup, powdered sugar, and vanilla extract. Mix until smooth.
06 - Spoon pumpkin batter halfway into each muffin cup. Add 1 heaping teaspoon of maple cream filling in the center, then cover with remaining batter until cups are about three-quarters full.
07 - Sprinkle turbinado sugar or chopped pecans over the top if desired.
08 - Bake for 20 to 22 minutes, until a toothpick inserted into the edge of a muffin (not the center filling) comes out clean.
09 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
