Pumpkin muffins are one of those magical little treats that instantly make your home smell like autumn wrapped itself in a cozy blanket. Whether you’re juggling work, family, or just craving something sweet and seasonal, this recipe is about to become your new fall favorite. These aren’t just any moist muffins—they’re filled with a luscious maple cream cheese filling and topped with a sparkly cinnamon sugar topping that will make you want to hide them from the rest of the family (don’t worry, I won’t tell).
As someone who’s always looking for that balance between comfort and “wow factor,” I can promise these muffins deliver both. They’re perfect for Sunday brunch, school bake sales, or just a quiet moment with your favorite coffee mug. Plus, they’re surprisingly easy to whip up—because who has time for complicated when life already feels like a three-ring circus?
So, if you’re ready to turn your kitchen into the coziest corner of fall, grab your pumpkin puree and let’s bake some joy together.
Why You’ll Love These Pumpkin Muffins
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They’re soft, fluffy, and perfectly spiced.
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The creamy maple filling takes them from snack to showstopper.
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That cinnamon sugar topping adds just the right crunch.
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They taste like fall in every bite.
Ingredients
For the Pumpkin Muffins
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½ cup vegetable oil (120 ml)
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½ cup granulated sugar (100 g)
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½ cup packed light brown sugar (100 g)
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1 ½ cups pumpkin puree (360 g)
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1 teaspoon vanilla extract
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2 large eggs
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¼ cup milk (60 ml)
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1 ¾ cups all-purpose flour (220 g)
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1 teaspoon baking soda
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1 ½ teaspoons ground cinnamon
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¼ teaspoon ground cloves
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¾ teaspoon salt
For the Cinnamon Sugar Topping
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½ 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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¾ cup heavy cream, chilled (180 ml)
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8 ounces cream cheese, softened (225 g)
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¼ cup maple syrup, or to taste (60 ml)
Step-by-Step Directions
1. Prepare the Muffin Batter
Preheat oven to 350°F (175°C). In a large bowl, whisk together 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. Gently fold the dry ingredients into the wet until just mixed.
Line or grease a 12-cup muffin tin and fill each cup about ¾ full.
2. Add the Cinnamon Sugar Topping
Mix sugar, cinnamon, and melted butter. Sprinkle evenly over the muffin batter.
3. Bake the Muffins
Bake for 20–24 minutes, until the tops spring back when lightly pressed. Transfer to a wire rack and let cool completely.
4. Prepare the Maple Cream Cheese Filling
Whip heavy cream until stiff peaks form. In another bowl, beat cream cheese until smooth, then fold in the whipped cream. Stir in maple syrup until creamy and well blended.
5. Fill the Muffins
Cut a small cone from the top of each cooled muffin. Pipe the filling into the center until it reaches the top.
Tips for Perfect Muffins
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Don’t overmix the batter; a few lumps are totally fine.
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Chill your bowl and beaters before whipping cream—it makes a big difference.
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Want extra flavor? Add a pinch of nutmeg to the dry mix.
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If you don’t have a piping bag, just use a plastic sandwich bag with the corner snipped.
A Personal Touch
These muffins became a family tradition after my kids declared them “better than cupcakes” one chilly October afternoon. I baked a batch for a school bake sale, and let’s just say they disappeared faster than you can say “pumpkin spice latte.” Now, whenever the leaves start turning, I know it’s time to pull out the pumpkin puree and whip up these cozy treats. They’ve become less of a recipe and more of a fall ritual in my kitchen—a little reminder that joy can be as simple as a muffin filled with cream cheese.
What to Serve with Pumpkin Muffins
These muffins shine all on their own, but if you want to create a full fall spread, pair them with:
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A hot cup of coffee or chai tea.
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A platter of fresh fruit, like crisp apples or pears.
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A side of scrambled eggs for a balanced brunch.
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Or go big with a fall charcuterie board—think cheeses, nuts, dried cranberries, and these muffins as the sweet finish.
How to Store
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Room Temperature: Keep muffins in an airtight container for up to 2 days.
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Refrigerator: Because of the cream cheese filling, they’ll last up to 5 days chilled.
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Freezer: Freeze unfilled muffins for up to 3 months. Thaw and add filling before serving.
Pro tip: If you want to freeze filled muffins, wrap each tightly in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge.
FAQs
Can I use homemade pumpkin puree?
Yes! Just make sure it’s well-drained so your muffins don’t turn out soggy.
What if I don’t have maple syrup?
Honey works, though it’ll change the flavor slightly.
Can I skip the filling?
Absolutely—they’ll still be delicious moist muffins. But honestly, the cream cheese dessert filling makes them irresistible.
How do I keep the topping from falling off?
Sprinkle it gently and press lightly into the batter before baking.
A Sweet Final Note
These pumpkin muffins with creamy maple filling and a sparkly cinnamon sugar topping are everything fall baking should be—warm, cozy, and just a little indulgent. Whether you’re serving them to family, friends, or keeping a secret stash for yourself, they’re bound to become a seasonal favorite. So next time the craving for a fall dessert hits, remember this recipe. Tie on your apron, grab your whisk, and let the scent of pumpkin and spice turn your kitchen into pure autumn bliss.
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Pumpkin Muffins
- Total Time: 45–50 minutes
- Yield: 12 muffins 1x
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