Pin Moist, warmly spiced pumpkin muffins filled with a luscious maple cream center—perfect for cozy mornings or festive gatherings.
I made these pumpkin muffins for my family one chilly weekend, and everyone loved discovering the creamy maple center. They're always requested for autumn gatherings and make mornings feel extra special.
Ingredients
- Muffin Batter: 1 3/4 cups (220 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp ground ginger, 1 cup (200 g) light brown sugar, packed, 2 large eggs, 1 cup (240 g) canned pumpkin puree, 1/2 cup (120 ml) vegetable oil, 1/4 cup (60 ml) milk, 1 tsp pure vanilla extract
- Maple Cream Filling: 4 oz (115 g) cream cheese, softened, 2 tbsp unsalted butter, softened, 1/4 cup (60 ml) pure maple syrup, 1/2 cup (60 g) powdered sugar, 1/2 tsp vanilla extract
- Optional Topping: 2 tbsp turbinado sugar or chopped pecans
Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix Wet Ingredients:
- In a large bowl, beat together brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla until smooth.
- Combine Batter:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Make Maple Cream Filling:
- In a separate bowl, beat cream cheese and butter until creamy. Add maple syrup, powdered sugar, and vanilla extract. Mix until smooth.
- Fill Muffin Cups:
- Fill each muffin cup about halfway with pumpkin batter. Add 1 heaping teaspoon of maple cream filling in the center of each, then cover with remaining pumpkin batter (filling each cup about 3/4 full).
- Add Topping:
- Sprinkle turbinado sugar or chopped pecans on top if desired.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the edge of a muffin (not through the center filling) comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pin My kids get excited whenever they help spoon the filling into the muffins. It's a fun fall baking tradition and always brings smiles to breakfast.
Required Tools
12-cup muffin tin, paper muffin liners, mixing bowls, electric mixer or whisk, measuring cups and spoons, spatula
Allergen Information
Contains: Wheat (gluten), Eggs, Dairy (cream cheese, butter, milk). May contain: Tree nuts (if using pecans). Always double-check product labels for potential allergens.
Nutritional Information
Calories: 265, Total Fat: 12 g, Carbohydrates: 36 g, Protein: 4 g (per muffin)
Pin Enjoy these pumpkin muffins warm for a gooey center—perfect for cozy mornings or gatherings with friends.
Recipe Q&A
- → How do I achieve moist pumpkin muffins?
Use canned pumpkin puree and don't overmix the batter to ensure a tender, moist texture.
- → Can I substitute the maple cream filling ingredients?
Yes, Greek yogurt or mascarpone can be used instead of cream cheese, and honey in place of maple syrup.
- → Is it possible to make these muffins nut-free?
Absolutely. Simply omit chopped pecans or use turbinado sugar for topping instead.
- → What spices work best in pumpkin muffins?
Cinnamon, nutmeg, ginger, and cloves create a classic flavor profile. Add allspice or cardamom for extra warmth.
- → How do I store leftovers?
Store muffins in an airtight container in the refrigerator for up to four days. Warm briefly before serving.
- → Can the muffins be frozen?
Yes. Freeze cooled muffins in a sealed bag for up to two months. Thaw and warm as desired.