Description
These pumpkin muffins are moist, warmly spiced, and filled with a luscious maple cream cheese center. Topped with a crunchy cinnamon sugar layer, they’re a cozy autumn treat that combines comfort with a bakery-style “wow” factor. Perfect for brunch, bake sales, or as a fall dessert to enjoy with coffee or tea.
Ingredients
For the Pumpkin Muffins:
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1/2 cup vegetable oil (120 ml)
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1/2 cup granulated sugar (100 g)
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1/2 cup packed light brown sugar (100 g)
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1 1/2 cups pumpkin puree (360 g)
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1 teaspoon vanilla extract
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2 large eggs
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1/4 cup milk (60 ml)
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1 3/4 cups all-purpose flour (220 g)
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1 teaspoon baking soda
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1 1/2 teaspoons ground cinnamon
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1/4 teaspoon ground cloves
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3/4 teaspoon salt
For the Cinnamon Sugar Topping:
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1/2 cup granulated sugar (100 g)
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1 teaspoon ground cinnamon
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1 tablespoon unsalted butter, melted (15 g)
For the Maple Cream Cheese Filling:
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3/4 cup heavy cream, chilled (180 ml)
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8 ounces cream cheese, softened (225 g)
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1/4 cup maple syrup, or to taste (60 ml)
Instructions
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Prepare the Muffins:
Preheat oven to 350°F (175°C). In a bowl, whisk oil, granulated sugar, and brown sugar until smooth. Stir in pumpkin puree, vanilla, eggs, and milk. In another bowl, combine flour, baking soda, cinnamon, cloves, and salt. Fold dry ingredients into wet until just combined.Line or grease a 12-cup muffin tin and fill cups 3/4 full.
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Add Topping:
Mix sugar, cinnamon, and melted butter. Sprinkle evenly over muffin batter. -
Bake:
Bake 20–24 minutes, until tops spring back when pressed. Cool on a wire rack. -
Make Filling:
Whip chilled cream until stiff peaks form. In a separate bowl, beat cream cheese until smooth. Fold in whipped cream, then mix in maple syrup. -
Fill Muffins:
Cut a small cone from the top of each cooled muffin. Pipe in filling until flush with the top.
Notes
Don’t overmix muffin batter; a few lumps are fine.
Chill mixing bowl and beaters before whipping cream for better peaks.
Add nutmeg or allspice for extra spice depth.
No piping bag? Use a sandwich bag with the corner snipped.
Freeze muffins unfilled for up to 3 months; add filling after thawing.
- Prep Time: 25 minutes
- Cook Time: 20–24 minutes
- Category: Desserts / Muffins
- Method: Baking
- Cuisine: American