Pumpkin Muffins with Maple Cream Cheese Filling

Soft, spiced pumpkin muffins bubbling with a luscious maple-sweetened cream cheese center and a crunchy cinnamon sugar topping. A cozy autumn treat!

Why You’ll Love These Muffins

• Flavor harmony: Pumpkin spice + maple cream cheese = pure fall magic.
• Texture trio: Soft muffins, creamy centers, crunchy cinnamon sugar topping.
• Perfect for make-ahead: Store in the fridge and rewarm for cozy breakfasts.

Ingredients

Pumpkin Muffins

• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1½ cups pumpkin puree
• 1 teaspoon vanilla extract
• 2 eggs
• ¼ cup milk
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¾ teaspoon salt

Maple Cream Cheese Filling

• 8 ounces cream cheese, softened
• ¾ cup heavy cream
• ¼ cup maple syrup (or more to taste)

Cinnamon Sugar Topping

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, melted

Instructions

1. Preheat oven to 350 °F (175 °C). Line a muffin tin with paper liners or grease lightly.
2. Make the batter: In a large bowl, whisk together oil, granulated sugar, and brown sugar. Stir in pumpkin puree, vanilla, eggs, and milk. In another bowl, whisk together flour, baking soda, cinnamon, cloves, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
3. Prepare the filling: In a medium bowl, beat together softened cream cheese, heavy cream, and maple syrup until smooth and fluffy.
4. Mix topping: Stir sugar, cinnamon, and melted butter together in a small bowl.
5. Assemble muffins: Fill muffin cups about ¾ full with batter. Spoon or pipe ~1 tablespoon of cream cheese filling into the center. Cover with a little more batter to seal. Sprinkle with cinnamon sugar topping.
6. Bake 18–22 minutes, until muffins are springy and a toothpick (inserted near the edge, not center filling) comes out clean.
7. Cool for 5 minutes in the pan before transferring to a wire rack.

Tips & Tricks

• Use room-temperature cream cheese for smooth filling.
• Don’t overmix your batter—keeps muffins fluffy.
• Store leftovers in an airtight container in the fridge for up to 3 days.