Pumpkin Muffins with Maple Cream Cheese Filling

Why I’ll Love This Recipe

I adore how these muffins bring together multiple textures and flavors: tender pumpkin crumb, a sparkly crunch on top, and the surprise of creamy maple-sweetened filling. It’s indulgent yet approachable, and it adds a touch of bakery-style joy to my kitchen anytime I bake them .

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin Muffins:

• Vegetable oil

• Granulated sugar

• Light brown sugar

• Pumpkin puree

• Vanilla extract

• Eggs

• Milk

• All-purpose flour

• Baking soda

• Ground cinnamon

• Ground cloves

• Salt

Cinnamon-Sugar Topping:

• Granulated sugar

• Ground cinnamon

• Melted butter

Maple Cream Cheese Filling:

• Cream cheese, softened

• Heavy cream

• Maple syrup

Directions

1. Preheat your oven to 350 °F. Line or grease a muffin tin.

2. Whisk together the oil, sugars, pumpkin, vanilla, eggs, and milk. Add flour, baking soda, spices, and salt just until blended.

3. Spoon batter into muffin cups, filling ~¾ full.

4. Mix cinnamon-sugar topping, sprinkle a bit over each muffin, then bake for 20–24 minutes or until a toothpick bounces back.

5. Let muffins cool ~15 minutes, then use a knife to cut a cone-shaped hole in each top.

6. Whip cream until stiff peaks form, whip cream cheese until smooth, then fold them together with maple syrup.

7. Pipe or fill each muffin hole with the maple cream cheese filling, and enjoy!

Servings and timing

• Makes: 12 muffins

• Prep time: ~30 minutes (includes filling prep)

• Bake time: ~20–24 minutes

• Total time: ~50 minutes

Variations

• I enjoy scooping out or nibbling the muffin “cones” along with extra filling—they’re perfect little snacks

• I can pipe the filling without removing muffin tops for a cleaner presentation.

• I’ve doubled the spices or added nutmeg for an extra autumn kick.

• For less sugar, I reduce the brown sugar slightly or use less maple syrup in the filling.

• Want something dairy-free? I’ve used non-dairy cream cheese and coconut cream, and it still tastes delightful.

Storage/Reheating

I store these muffins in the fridge, loosely covered, for up to 2–3 days. They’re still yummy eaten cold or at room temperature from the fridge. Since they have fresh whipped cream, I don’t freeze them with filling intact—but I have frozen the plain muffins and added fresh filling later

FAQs

Can I make these gluten-free?

Yes—I substitute the flour with a 1:1 gluten-free blend and they bake up beautifully with similar texture.

Do I have to fill them immediately?

You can! I also store the muffins and filling separately and pipe them just before serving for fluffier texture.

How do I know when muffins are done?

A toothpick inserted into the center should come out mostly clean or with a couple moist crumbs—not wet batter.

What other fillings could I use?

Swapping the maple cream cheese for plain cream cheese, flavored buttercream, or even Nutella makes delicious alternatives.

Can I make mini muffins?

Absolutely—bake mini versions for 14–16 minutes, then cut and fill as usual for adorable bite-size treats.

Conclusion

These Pumpkin Muffins with Maple Cream Cheese Filling are the ultimate cozy bake. They bring together pumpkin, spice, cinnamon crunch, and dreamy maple cream cheese in every bite. Whether I’m baking for a chilly morning, holiday gathering, or afternoon pick-me-up, they deliver bakery-level joy that always earns smiles—and seconds.