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Pumpkin Muffins with Maple Cream Cheese Filling recipe card with complete instructions

Pumpkin Muffins with Maple Cream Cheese Filling You’ll Crave All Season

Abby Martin
Tender pumpkin muffins with a cinnamon sugar crust and a creamy maple cream cheese center—autumn in every bite.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 310 kcal

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 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

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.
Keyword autumn baking, cream cheese filling, easy muffins, Fall Dessert, maple, pumpkin muffins, pumpkin muffins with maple cream cheese filling, spiced muffins, Vegetarian