Print

Print Recipe

Soft, spiced pumpkin muffins topped with a crunchy cinnamon sugar sprinkle and filled with a light, whipped maple cream cheese filling, combining the best aspects of muffins, cupcakes, and cream puffs.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup brown sugar (or mix of brown and granulated sugar)
  • 1 teaspoon baking powder and/or 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice (or combination of cinnamon, ginger, nutmeg, and cloves)
  • 2 large eggs (room temperature)
  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • Splash of milk or buttermilk (optional, to loosen batter if needed)
  • Topping: 1/4 cup granulated sugar
  • Topping: 1 teaspoon ground cinnamon
  • Optional for topping: a little melted butter
  • Filling: 8 oz full-fat cream cheese, softened to room temperature
  • Filling: 1/2 cup cold heavy cream (for whipping)
  • Filling: 3 tablespoons pure maple syrup (or maple flavoring plus powdered sugar to taste)
  • Optional for filling: 1-2 tablespoons powdered sugar (for sweetness and stability)
  • Optional for filling: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven and prepare muffin liners in a muffin tin.
  2. In one bowl, mix dry ingredients: all-purpose flour, brown sugar, baking powder and/or baking soda, salt, and pumpkin pie spice.
  3. In another bowl, whisk together wet ingredients: eggs, pumpkin puree, vegetable oil or melted butter, vanilla extract, and milk or buttermilk if using.
  4. Combine wet and dry ingredients, stirring just until dry ingredients are moistened; do not overmix.
  5. Spoon batter into lined muffin cups, filling about two-thirds to three-quarters full.
  6. Mix topping by combining granulated sugar and ground cinnamon; optionally stir in a little melted butter to help it stick.
  7. Sprinkle cinnamon-sugar topping onto the muffin batter tops.
  8. Bake muffins in a fully preheated oven until they have risen and are set (time varies, about 18-22 minutes).
  9. Allow muffins to cool completely before filling.
  10. For the filling, whip the room-temperature cream cheese alone until smooth.
  11. Whip cold heavy cream to soft to medium peaks, adding maple syrup, powdered sugar (if using), and vanilla extract to taste during whipping.
  12. Gently fold the whipped cream into the whipped cream cheese until light and combined; chill briefly if filling is too loose.
  13. Using a small paring knife or melon baller, cut cone-shaped holes in the cooled muffin tops and remove the centers.
  14. Transfer filling to a small pastry bag or zip-top bag with a small corner snipped off.
  15. Pipe the filling into each muffin until full.
  16. If filling is too firm to pipe, let it sit at room temperature a few minutes and rewhip briefly; if too loose, chill briefly before piping.

Notes

Use room temperature eggs and softened cream cheese for smooth, lump-free filling., Do not overmix muffin batter to keep muffins tender and airy., Filling muffins should be refrigerated and consumed within 1-2 days for best texture and flavor., Unfilled muffins can be stored at room temperature for up to 2 days or refrigerated 3-4 days., Unfilled muffins can be frozen for 1-2 months; thaw before filling and serving., Filling can be prepared up to 3 days in advance and refrigerated, or frozen up to 1 month; rewhip before using if needed., Avoid baking cream cheese filling inside muffins to maintain airy, whipped texture., Add-ins like chocolate chips, nuts, or dried cranberries can be mixed in batter., Swap topping for brown sugar and pecan streusel if desired., Maple syrup in filling can be swapped for honey or brown sugar simple syrup., For gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend., For vegan option, use vegan cream cheese, non-dairy whipped cream or coconut cream, vegan egg replacer, and vegan butter substitute.

Nutrition

Find it online: https://mamapantry.com/pumpkin-muffins-with-maple-cream-cheese-filling/