How do you fill Pumpkin Muffins with Maple Cream Cheese Filling?

To fill your pumpkin muffins, let them cool completely first—otherwise, the filling will melt right out. Use a small paring knife to cut a cone-shaped piece out of the center of each muffin, about halfway deep. Spoon or pipe the maple cream cheese filling into the hole, filling it up to the top so it peeks out a bit (it’s charming, I promise). If you don’t have a piping bag, use a zip-top bag with the corner snipped off. The filled muffins are ready to enjoy right away or chill for later.

What do Pumpkin Muffins with Maple Cream Cheese Filling taste like?

These muffins are the epitome of cozy fall flavors—think tender, spiced pumpkin cake with hints of cinnamon and clove, crowned by a creamy, tangy-sweet maple filling. The maple syrup in the cream cheese adds warmth and a subtle caramel note that pairs beautifully with pumpkin. The contrast between the soft muffin and the silky filling is absolutely dreamy. A sprinkle of cinnamon sugar on top brings a gentle crunch and extra spice. Every bite is like a hug in muffin form.

Do Pumpkin Muffins with Maple Cream Cheese Filling need to be refrigerated?

Yes, you should refrigerate these muffins due to the cream cheese filling. Store them in an airtight container in the fridge for up to 4 days. You can serve them straight from the fridge (the filling is delightfully cool and creamy), or let them sit at room temperature for about 20 minutes to soften up. If you’re making them ahead for a gathering, fill them the day you plan to serve for the freshest texture. Always keep leftovers chilled for food safety.

What are some tips to avoid common muffin mistakes with this recipe?

Don’t overmix your batter—stir just until the dry ingredients disappear to keep your muffins tender. Make sure your cream cheese is softened before mixing, or you’ll end up with lumps in your filling. Let the muffins cool completely before filling to prevent the cream cheese from melting. If your muffins seem dry, double-check your measuring technique (scoop and level your flour) and don’t overbake. Remember, baking is as much about patience as it is about precision!

Pumpkin Muffins with Maple Cream Cheese Filling

Description

Tender pumpkin muffins with a cinnamon sugar crust and a creamy maple cream cheese center—autumn in every bite.

Ingredients

Scale

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 bean paste

2 large 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 ground 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

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Instructions

1. Preheat oven to 350°F. Grease or line a 12-cup muffin tin.

2. In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until smooth.

3. Add pumpkin puree, vanilla, eggs, and milk. Whisk until just combined.

4. Add flour, baking soda, 1 1/2 teaspoons cinnamon, cloves, and salt. Stir until just combined—do not overmix.

5. Divide batter evenly among muffin cups, filling each about 3/4 full.

6. In a small bowl, mix 1/2 cup sugar, 1 teaspoon cinnamon, and melted butter until sandy. Sprinkle mixture evenly over muffin batter.

7. Bake muffins for 20-24 minutes, or until tops spring back when gently pressed. Cool completely on a wire rack.

8. For the filling, beat heavy cream in a bowl until stiff peaks form. In another bowl, beat cream cheese until smooth.

9. Fold whipped cream into cream cheese, then beat together until smooth. Add maple syrup and mix until combined.

10. Once muffins are cool, use a small paring knife to cut a cone-shaped piece from the center of each muffin.

11. Fill a piping bag or a zip-top bag with the filling. Pipe filling generously into the center of each muffin, letting it mound slightly at the top.

12. Serve immediately or refrigerate until ready to eat.

Notes

Use pumpkin puree, not pumpkin pie filling.

Muffins can be baked a day ahead; fill just before serving for best texture.

Store filled muffins in the refrigerator due to the cream cheese filling.

Filling can be made up to 3 days in advance and stored in the fridge.

Prep Time: 20
Cook Time: 24
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 310 kcal
Sugar: 22 g
Sodium: 270 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 55 mg