Indulgence meets autumn in every bite! These pumpkin muffins boast a lightly crunchy cinnamon‑sugar topper and are bursting with a fluffy, maple‑infused cream cheese filling—part muffin, part cupcake, part cream puff, and pure cozy dessert magic.
Why You’ll Love This Recipe
- Texture bliss: The sparkly, cinnamon‑sugar crust adds a delightful crunch that contrasts beautifully with the airy maple cream cheese filling.
- Sweet and seasonal: Pumpkin and maple are a match made in fall heaven, delivering warmth, sweetness, and festive flavor.
- Versatile treat: Perfect for weekend brunch, holiday gatherings, or that unbeatable midnight snack indulgence.
Ingredients (Makes 12 Muffins)
Pumpkin Muffins:
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1½ cups pumpkin puree
- 1 teaspoon vanilla
- 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
Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon unsalted butter, melted
Maple Cream Cheese Filling:
- ¾ cup heavy cream
- 8 ounces cream cheese, softened
- ¼ cup maple syrup (to taste)
Step‑By‑Step Instructions
- Make the muffin batter
Preheat oven to 350 °F (175 °C). Whisk together oil and sugars, then add pumpkin, vanilla, eggs, and milk. Stir until just combined. In another bowl, mix flour, baking soda, spices, and salt, then fold lightly into wet ingredients. Fill muffin cups about ¾ full. - Prep the cinnamon sugar topping
Combine sugar, cinnamon, and melted butter in a small bowl—simple, sparkly, and effective! - Bake the muffins
Sprinkle topping evenly over each muffin and bake for 20–24 minutes, until the tops spring back when gently pressed. - Whip up the maple cream cheese filling
In separate bowls, whip the heavy cream until stiff peaks form, and beat cream cheese until smooth. Gently fold the two together, then blend in maple syrup—this light, airy filling is truly next level. - Fill the muffins
Once cool, cut a small cone‑shaped hole from each muffin top. Using a pastry bag (or a zip‑lock bag with the corner snipped), pipe the maple cream cheese filling into each muffin until you see it peek out the top.
Serve & enjoy!
These are perfect at room temperature or chilled. Store in the fridge if making ahead; both ways taste heavenly.
Helpful Tips & Variations
- Save the little muffin “cones” you cut out—they’re ideal for dipping in any extra filling, or even slathering on waffles or pancakes.
- Leftover filling? Spread it on toast, dollop it on shortcakes, or eat it straight from the bowl for a decadent treat.
- Not a cream cheese fan? Try a cinnamon sugar topping swap—maybe a crumbly streusel or a simple dusting of powdered sugar for a lighter touch.
Final Thoughts
These Pumpkin Muffins with Maple Cream Cheese Filling are a seasonal showstopper—comforting, indulgent, and delightfully festive. They’re perfect for sharing or savoring solo. Elevate your autumn baking and embrace cozy flavors that bring everyone to the kitchen.