Moist pumpkin muffins filled with fluffy maple cream cheese, topped with cinnamon sugar – the perfect cozy fall bake for any time of day.

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

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Preheat oven to 350°F and line or grease a muffin tin.

In a bowl, whisk oil, granulated sugar, brown sugar, pumpkin puree, vanilla, eggs, and milk.

Add flour, baking soda, cinnamon, cloves, and salt. Mix until just combined.

Spoon batter into muffin cups, filling about ¾ full.

Mix cinnamon-sugar topping and sprinkle on each muffin.

Bake for 20–24 minutes until a toothpick comes out mostly clean.

Cool muffins for 15 minutes. Cut a cone-shaped hole in the top of each muffin.

Whip cream to stiff peaks; separately whip cream cheese until smooth. Fold in maple syrup and combine with whipped cream.

Pipe filling into each muffin and serve.

Muffin tops can be saved and eaten with extra filling.

Filling can be piped without removing tops for a cleaner look.

Adjust spice levels or use nutmeg for variation.

Dairy-free versions work well with coconut cream and plant-based cream cheese.

Store refrigerated for 2–3 days; freeze plain muffins if desired.

Gluten-free 1:1 flour works as a substitute.