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Pumpkin Muffins with Maple Cream Cheese Filling

Soft pumpkin muffins with a creamy maple center, topped with crunchy cinnamon sugar, served on a rustic wooden table surrounded by autumn leaves.
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Moist and fluffy pumpkin muffins filled with creamy maple-sweetened cream cheese. The ultimate fall treat for breakfast or dessert.

Ingredients

Units Scale

For the Maple Cream Cheese Filling:

  • 6 oz cream cheese, softened
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt

For the Pumpkin Muffin Batter:

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup neutral oil (like avocado or vegetable)
  • 1/4 cup milk of choice
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup  with liners or lightly grease.
  2. Make the filling: In a small bowl, beat together cream cheese, maple syrup, vanilla, and a pinch of salt until smooth. Chill in the fridge while you make the batter.
  3. Mix the dry ingredients: In a medium bowl,  together flour, baking soda, baking powder, salt, and spices.
  4. Mix the wet ingredients: In a large bowl,  together pumpkin purée, sugars, eggs, oil, milk, and vanilla until smooth.
  5. Combine: Stir the dry ingredients into the wet mixture just until no dry streaks remain—do not overmix.
  6. Assemble the muffins: Fill each muffin cup about halfway with batter. Add 1 rounded teaspoon of maple cream cheese filling into the center, then top with remaining batter until 3/4 full.
  7. Bake: Bake for 18–20 minutes or until a toothpick inserted into the edge of a muffin (not the filling) comes out clean.
  8. Cool & enjoy: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or room temperature.

Equipment

Notes

  • You can make the filling up to 2 days ahead and store it in the fridge.
  • Pumpkin purée should be thick, not watery—drain if needed.
  • These muffins are best enjoyed within 2 days but freeze beautifully.

Find it online: https://www.brokenpranch.com/pumpkin-muffins-with-maple-cream-cheese-filling/