Introduction

These Pumpkin Muffins with Maple Cream Cheese Filling offer a delightful blend of warm spices and creamy sweetness. Perfectly moist and topped with a cinnamon sugar crust, they’re an irresistible treat for fall or any cozy occasion.

A close-up image of several small brown muffins with a crumbly, slightly rough texture, each topped with a swirl of creamy white frosting. Two muffins are cut in half, revealing a thick, smooth white cream filling inside. The muffins are piled together against a white marbled background, showing a contrast between the warm brown of the muffins and the bright white of the filling and frosting. The frosting looks soft and slightly glossy, sitting neatly on top of each muffin, while the crumb topping adds a textured look to the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups pumpkin puree
1 teaspoon vanilla extract
2 eggs
1/4 cup milk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon salt
1/2 cup granulated sugar (for topping)
1 teaspoon cinnamon (for topping)
1 tablespoon unsalted butter, melted (for topping)
3/4 cup heavy cream
8 ounces cream cheese, softened
1/4 cup maple syrup (to taste)

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, vanilla, eggs, and milk; whisk until just combined.
Step 2: In a separate bowl, mix the flour, baking soda, ground cinnamon, ground cloves, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Step 3: Lightly grease or oil a muffin tin. Pour the batter into each muffin cup, filling about three-quarters full.
Step 4: In a small bowl, combine 1/2 cup granulated sugar, 1 teaspoon cinnamon, and the melted butter. Spoon this cinnamon sugar mixture evenly over the tops of the muffins.
Step 5: Bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when gently pressed. Remove from the oven and let cool completely.
Step 6: While muffins cool, prepare the maple cream cheese filling. Beat the heavy cream in a small bowl until stiff peaks form. In another bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese, then mix in the maple syrup until smooth and creamy.
Step 7: Once the muffins are cool, use a small paring knife to cut a cone-shaped hole in the center of each muffin. Carefully remove the cut-out piece.
Step 8: Fill a piping bag or a plastic bag with the corner snipped off with the maple cream cheese filling. Pipe the filling into the holes, filling all the way to the top.
Step 9: Serve immediately or refrigerate if making ahead. These muffins are delicious served at room temperature or chilled.

Tips & Variations

For a dairy-free option, substitute the cream cheese and heavy cream with coconut cream and a dairy-free cream cheese alternative.
Add chopped pecans or walnuts to the muffin batter for extra crunch and flavor.
Use canned pumpkin puree for convenience, ensuring it’s pure pumpkin and not pumpkin pie filling.
Adjust the amount of maple syrup in the filling to suit your preferred sweetness level.

Storage

Store the filled muffins in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or brought to room temperature before serving. If storing without filling, keep them at room temperature in a sealed container for up to 2 days.

How to Serve

A close-up image of a partly eaten muffin with a rough, crumbly brown texture showing a moist inside. On top of the muffin is a large dollop of smooth, creamy white frosting with a slightly whipped texture. In the background, there are three more muffins, each topped with the same white frosting, all placed on a white marbled surface with soft shadows and natural light highlighting the textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these pumpkin muffins?

Yes, you can freeze the muffins before filling them. Wrap tightly in plastic wrap and place in a freezer bag. Thaw completely before adding the maple cream cheese filling to maintain the best texture.

What if I don’t have a piping bag?

You can use a small plastic sandwich bag and snip off a tiny corner to pipe the filling neatly into the muffins.