• Cooking Time:
  • Servings: 12-16
  • Preparation Time:


I'm a lover of all things pumpkin, so these are right up my alley. I hope you enjoy them, too!

*Boiled cider isn’t something you can make yourself, by boiling cider. But it’s so wonderful, in so many different fruit desserts (especially ones with apples), it’s worth it to keep a bottle on hand. It’ll last for months in the fridge.


  • 1 cup (8 ounces) puréed pumpkin (about half of a 15-ounce can)
  • 2 large eggs
  • 1/2 cup (3 3/4 ounces) brown sugar
  • 3 tablespoons (1 1/4 ounces) vegetable oil
  • 1/4 cup (3 ounces) boiled cider* (for best flavor), or dark corn syrup
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice (or 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and 1 teaspoon ground cinnamon)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup (2 5/8 ounces) milk
  • 1 1/2 cups (6 3/4 ounces) King Arthur Unbleached All-Purpose or King Arthur White Whole Wheat Flour, preferably organic
  • Filling
  • 1 8-ounce package cream cheese or Neufchâtel cheese
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • a few drops Fiori di Sicilia flavor, optional


  • Preheat the oven to 400°F.
  • Line a standard 12-cup muffin pan with muffin papers, and grease the papers.
  • Or lightly grease a maple leaf pan.
  • To make the batter:
  • Whisk together the pumpkin, eggs, brown sugar, oil, boiled cider or corn syrup, salt, spices, baking powder, baking soda, and milk.
  • Scrape down the sides and bottom of the bowl.
  • Add the flour and mix until well combined.
  • To make the filling:
  • Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds.
  • Stir in the sugar and flavor.
  • Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
  • Dollop on a heaping tablespoon of filling, then cover with another 2 tablespoons of batter.
  • If you’re using maple leaf molds, drop about 1 1/2 tablespoons of batter into each of the 6 molds.
  • Add a scant tablespoon of filling, and spread about 1 1/2 tablespoons batter on top.
  • The recipe will make 16 maple leaves, so you’ll need to bake in batches.
  • Bake the standard muffins for 18 to 20 minutes, until a cake tester inserted in the center comes out crumb-free.
  • Bake the leaf muffins for 16 to 18 minutes, testing them the same way.
  • Remove from the oven.
  • After 5 minutes, gently loosen the edges of the leaf muffins, and turn the pan over onto a cooling rack; the muffins should drop out.
  • For regular muffins, simply transfer them to a rack to cool.

Categories: Bread  Muffin 
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