Pumpkin Muffins With Maple Cream Cheese — yes, right at the top. If you love warm fall flavors and a ridiculously dreamy filling, these muffins are about to become your go-to cozy treat.
Pumpkin Muffins With Maple Cream Cheese — What makes them irresistible
What makes these muffins impossible to stop eating? First, you get that classic pumpkin aroma — cinnamon, nutmeg, and all the cozy stuff — baked into a fluffy muffin. Then you inject a cloud of maple cream cheese whipped filling into the center so every bite is creamy and a little decadent. Top it with a sparkling cinnamon-sugar crunch and maybe a few toasted nuts? Game over. These are not just another pumpkin bake — they’re a celebration in your hand.
Think of them as somewhere between a muffin, a cupcake, and a cream puff. That combo? Pure joy.
Quick snapshot: why you’ll love these (and when to make them)
- They make a killer Thanksgiving Dishes Dessert when you want something portable.
- They double as breakfast and dessert (not judging).
- They’re a great way to impress without stress — perfect for potlucks or school bake sales.
- If you crave Pumpkin Cream Cheese Desserts, this recipe is basically the VIP version.
Ingredients (with short descriptions)
Here’s what you’ll need — nothing too weird, all very pantry-friendly:
- Pumpkin purée — the base flavor; use canned 100% pumpkin.
- All-purpose flour — structure for the muffin.
- Brown sugar + granulated sugar — warmth and a little crunch on top.
- Baking powder & baking soda — lift and just-right texture.
- Eggs — binder and moisture.
- Neutral oil or melted butter — keeps the muffin tender.
- Spices (cinnamon, nutmeg, ginger, clove) — the classic pumpkin spice blend.
- Maple syrup — folded into the cream cheese for that maple kiss.
- Cream cheese + heavy cream or whipped cream — for the fluffy maple filling.
- Optional nuts — for Nut-topped Pumpkin Muffins variations.
The simple how-to (short & practical)
- Mix dry: whisk flour, spices, baking powder/soda, and salt.
- Mix wet: whisk pumpkin purée, sugar, eggs, oil, and vanilla until smooth.
- Combine: fold wet into dry until just combined — don’t overmix.
- Top & bake: spoon batter into lined muffin tin, sprinkle with cinnamon-sugar, and bake until a toothpick shows moist crumbs.
- Make filling: whip cream cheese with maple syrup and fold in whipped cream until light and fluffy. Chill.
- Core & fill: cut or pipe a small hole, spoon/pipethe maple cream cheese into each muffin until gloriously stuffed.
- Garnish: press a few toasted nuts on top if desired — hello, Nut-topped Pumpkin Muffins.
The story behind these muffins
I ate a cream-cheese-filled pumpkin muffin from a café and OCD-level obsessed over reproducing it at home. The cafe version felt like a cheat code — fluffy exterior, pillowy filling, a tiny sparkle of cinnamon sugar on top. After several batches and many taste-testers (ahem, family), these Pumpkin Muffins Filled With Cream Cheese finally hit that perfect balance of fluff, filling, and sparkle. Now I make them for lazy Saturdays, holiday brunches, and whenever the weather gets that “wrap-me-in-a-blanket” kind of cool.
Pro tips for perfect results (read this before you bake)
- Use room-temperature eggs and cream cheese for smooth mixing.
- Don’t overmix the batter — mix until just combined for a tender crumb.
- Chill the filling — it firms up and is easier to pipe.
- Fill generously — don’t be shy. This recipe lives or dies by its filling.
- Bake until a toothpick shows moist crumbs — don’t pull them when the center is runny.
- For extra sparkle, brush muffin tops with a tiny bit of melted butter, then roll in cinnamon sugar before baking.
These tiny moves make a huge difference: they keep the muffins moist and the filling pillowy.
Variations to try (yes, experiment!)
- Pumpkin Cream Cheese Crumble Muffins — add a buttery crumble on top for texture.
- Pumpkin Spice Muffins With Whipped Cream — skip the maple filling, top with stabilized whipped cream for a lighter treat.
- Nut-topped Pumpkin Muffins — pecans or walnuts add crunch and nutty depth.
- Mini version — bake in mini tins for bite-sized party favors.
- Vegan swap — use dairy-free cream cheese and coconut whipped cream; use a flax or chia egg. (Texture will shift but still delish.)
Want them as a showpiece? Turn them into Pumpkin Cream Cheese Desserts plated with a drizzle of warm maple syrup and a few candied pecans.
Best way to serve
Serve slightly chilled or at room temperature so the filling keeps its lovely texture. Pop one on a plate with a dusting of powdered sugar or a drizzle of extra maple syrup. For brunch, pair with a bold coffee or spiced latte; for dessert, serve alongside vanilla ice cream or a small scoop of mascarpone. If you need a crowd-pleaser for Fall Baking Recipes, these are your people-pleasers.
Storage & leftovers — quick tips
- Room temp: Keep in an airtight container up to 24 hours (filling will soften).
- Refrigerator: Store up to 3 days. The filling stays fresher chilled.
- Freezer: Freeze unfrosted muffins for up to 2 months; thaw overnight in the fridge, then pipe filling fresh.
Pro tip: If you make them ahead for a party, bake and chill the muffins, then fill and finish right before serving for best texture.
FAQs
Can I pipe the filling without cutting the muffins?
Yes! Use a pastry bag with a long tip or snip a zip-top bag corner. Either method works great.
Do these qualify as a breakfast or dessert?
Both. I won’t judge if you dunk one in coffee at 8 a.m. and call it balanced.
Can I swap the maple for plain cream cheese?
Absolutely. Omit maple syrup and add a splash of vanilla for a classic cream cheese center.
Are these one of the easy Fall Baking Recipes?
Totally. They’re simple enough for beginners but impressive enough for company.
Why these belong in your recipe rotation
If you love Pumpkin Recipes Dessert that feel fancy but are actually simple, these muffins tick every box: easy ingredients, extremely adaptable, and unapologetically delicious. They’re also an excellent answer to “what should I bring to the holiday brunch?” or “how do I make a quick yet impressive Pumpkin Cream Cheese Crumble Muffins vibe?” Plus, they travel well if you pack them carefully — perfect for bringing to a friend or gifting.
Final nudge (because you’ll thank me later)
Ready to make something that feels both celebratory and comforting? These Pumpkin Muffins With Maple Cream Cheese are the perfect mix of nostalgia and indulgence. They hit the sweet spot between snack and dessert, and honestly, the filling makes them addictive. Make a batch this weekend — then make another because sharing is optional.
Pumpkin Muffins With Maple Cream Cheese | Thanksgiving Dishes Dessert Ready
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 muffins
- Category: Dessert
Description
Soft, spiced pumpkin muffins topped with a sugary crunch, then packed with fluffy maple cream cheese filling. Basically, fall in muffin form. 🍂✨
Ingredients
For the Muffins
- ½ cup vegetable oil
- ½ cup white sugar
- ½ cup light brown sugar, packed
- 1 ½ cups pumpkin purée
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup milk
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
Cinnamon-Sugar Topping
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon melted butter
Maple Cream Cheese Filling
- ¾ cup heavy cream
- 8 oz cream cheese, softened
- ¼ cup maple syrup (adjust for sweetness)
Instructions
Step 1: Mix the batter
Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the oil, white sugar, and brown sugar until blended. Stir in pumpkin purée, vanilla, eggs, and milk until smooth. In another bowl, whisk the flour, baking soda, cinnamon, cloves, and salt. Add dry ingredients into the wet mixture and gently mix until combined. Spoon the batter into a greased or lined muffin tin, filling each cup about three-quarters full.
Step 2: Make the cinnamon-sugar topping
In a small bowl, stir the sugar and cinnamon together. Add the melted butter and mix until you have sandy, sweet crumbles. Sprinkle evenly over the tops of the muffins.
Step 3: Bake
Slide the muffin tin into the oven and bake for 20–24 minutes, or until the tops bounce back when touched lightly. Let them cool completely before filling.
Step 4: Whip the filling
Beat the heavy cream in a chilled bowl until it forms stiff peaks. In a separate bowl, beat cream cheese until silky smooth. Fold the whipped cream into the cream cheese, then drizzle in the maple syrup and mix until light, fluffy, and dreamy.
Step 5: Fill the muffins
Using a paring knife, cut a small cone shape out of the center of each cooled muffin. (Pro tip: keep the little muffin plugs for snacking later.) Pipe or spoon the maple cream cheese filling into the holes until generously filled — let it peek out the top, bakery-style.
Step 6: Serve and enjoy
Eat them immediately, or store in the fridge if making ahead. They’re delicious cold or at room temp — you truly can’t go wrong.
Notes
- The “muffin cones” you cut out? Don’t toss them — they’re perfect for dunking in leftover filling.
- Got extra maple cream cheese filling? Use it as a topping for pancakes, waffles, pies, or straight-up with a spoon. (No judgment.)
- For an even fancier finish, add a dusting of powdered sugar or a few chopped nuts on top before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 385
- Sugar: 31g
- Sodium: 331.1mg
- Fat: 20.3g
- Carbohydrates: 47.7g
- Fiber: 1.7g
- Protein: 4.9g
- Cholesterol: 61.2mg
