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.