Pumpkin Muffins With Maple Cream Cheese Filling

The pumpkin muffins get a cinnamon sugar sparkler topping and are then filled to the brim with maple cream cheese whipped cream. YUM.

HOLY. SMOKES. The pumpkin muffins get a cinnamon sugar top that is lightly crunchy and sparkly; then, they are stuffed with maple cream cheese whipped cream. These are pure delight.

A match made in heaven.

Lindsay’s Notes

These muffins were exactly what I needed in the last few weeks. They are fluffy, joyous, distracting (but necessary), and comfortable. This monkey bread is also available in.

A few weeks ago, I had a pumpkin muffin with cream cheese filling from Caribou Coffee. That was the beginning of my pumpkin muffin journey. It’s game over. I loved the taste of it, especially because it didn’t have a baked cream cheese layer. It was light and fluffy, like a cream puff. Just injected in the middle.

We are making them at home. Calling it a “cupcake” is also not quite right. I’m confident that you will find the perfect moment to enjoy one of these treats: Saturday mornings at home, a holiday party, a birthday, or a football match. A midnight snack is also recommended.

The muffins I made have brought me joy and delight in these crazy last few weeks. My daughters have loved trying out 15 different varieties as I made them exactly how I wanted: fluffy, sparkly with a little crunch from the sugar, and loaded up (really, really, LOADED UP) with soft maple cream cheese.

I hope you enjoy them and they add a bit of fun to your week!

Make these Pumpkin Muffins

Make muffins!

Here’s the standard pumpkin muffin recipe. I made these Pumpkin Muffins by Queen Sally from SBA but changed the spices and bake time instructions.

Make a cinnamon-sugar topping.

This topping requires minimal effort but adds some sparkle and crunch. This topping is from my Cinnamon Sugar Apple Cake. It’s a great next step after you finish these.

Make the muffins.

The house smells incredible at this point.

Prepare your whipped Maple Cream Cheese Filling.

It’s a little finicky, so don’t just dump it all into one bowl. Whip up the cream cheese and the whipped topping, then fold the two together. You will be rewarded for your efforts because THIS IS OTHERWORLDLY. This filling was adapted from our Pumpkin Shortcakes With Cinnamon Apples but is a little more cream cheese-forward.

Make a hole at the top of each muffin.

This allows for a lot of filling. This is the way I prefer it.

The extra cone pieces can be used to snack on and dip into the cream cheese filling.

Filling pipe that goes right there.

Use a pastry bag or ziplock bag. The corner can be snipped. Fill ‘er up!


Pumpkin Muffins:

  •  1/2 Vegetable oil
  •  1/2 Granulated sugar
  •  1/2 Pack Light brown sugar
  •  1 1/2 Pumpkin puree
  •  One teaspoon vanilla
  •  Two eggs
  •  1/4 milk
  •  1 3/4 all-purpose flour
  •  One teaspoon of baking soda
  •  1 1/2 teaspoons Ground cinnamon
  •  1/4 teaspoon Ground cloves
  •  Half a teaspoon Salt

Cinnamon Sugar Topping:

  •  1/2 Granulated sugar
  •  One teaspoon Cinnamon
  •  One tablespoon of Unsalted Butter, melted

Maple Cream cheese Filling:

  •  3/4 heavy cream
  •  8 Ounces cream cheese Softened
  •  1/4 Maple syrup (to taste)


  1. Prepare Muffin Batter: Preheat the oven to 350 degrees. Oil and sugars are whisked together. Add vanilla, pumpkin, eggs and milk. Whisk until combined. Mix flour, baking powder, spices, and salt until combined. Pour the batter into a muffin pan that has been oiled or is nonstick, and fill each one about 3/4ths up.
  2. How to Make Cinnamon Sugar: In a small bowl, mix the cinnamon sugar.
  3. Assemble & Bake: Sprinkle the cinnamon sugar on each muffin. Bake for 20-24 mins, or until tops bounce back when lightly pressed.
  4. To make Maple Cream Cheese filling: Add cream to a bowl and beat until it is light, fluffy, and stiff peaks appear. In a separate mixing bowl, soften the cream cheese and beat until smooth. Fold the whipped cream in, using your beaters to smoothen it out again if necessary. Add maple syrup and blend until smooth.
  5. Fill the Muffins: After the muffins are cooled down, use a paring knife to cut out a cone in the middle. Fill the hole at the center of the muffins using a piping or plastic bag. Fill the muffins all the way up (the filling is visible at the top, which is cute).
  6. Serve. They are ready to eat! They should be kept in the refrigerator if you are making them ahead. You can eat them at room temperature or cold. Both are delicious!

Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *