Save to Pinterest Moist, warmly spiced pumpkin muffins filled with a luscious maple cream center are perfect for cozy mornings or festive gatherings. These treats deliver bakery-style results in a single batch you can make at home.
I first made these pumpkin muffins for a weekend brunch, and they quickly disappeared. Friends kept asking for the recipe and I love baking them every fall.
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:
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl.
- Mix Wet Ingredients:
- In a large bowl, beat brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla until smooth.
- Combine Wet & Dry:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Prepare Filling:
- Beat cream cheese and butter until creamy. Add maple syrup, powdered sugar, and vanilla, mixing until smooth.
- Assemble Muffins:
- Fill each muffin cup halfway with pumpkin batter. Place 1 heaping teaspoon of maple cream in the center then cover with more batter until cups are 3/4 full.
- Top & Bake:
- Sprinkle turbinado sugar or pecans on top if desired. Bake for 20–22 minutes or until a toothpick inserted into the muffin edge comes out clean.
- Cool:
- Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Save to Pinterest My kids love helping spoon the creamy filling into the muffin batter and the sweet aroma fills the kitchen. It’s become a seasonal tradition at our family holiday brunch.
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, and dairy. May contain tree nuts if topped with pecans. Always check product labels for allergens.
Nutritional Information (per muffin)
Calories: 265, Total Fat: 12 g, Carbohydrates: 36 g, Protein: 4 g
Save to Pinterest Enjoy these muffins fresh from the oven or reheat for a warm, gooey treat. They’re perfect for fall mornings or as a festive dessert at any gathering.
Common Recipe Questions
- → How do I achieve moist pumpkin muffins?
Mix wet and dry ingredients just until combined to avoid overmixing, and use canned pumpkin puree for best texture.
- → Can the filling be prepared ahead?
Yes, maple cream can be made up to two days in advance and chilled until ready to use in your muffin batter.
- → What makes a flavorful spiced muffin?
Fresh spices like cinnamon, nutmeg, cloves, and ginger create a warm, aromatic crumb rich with autumn character.
- → Are there topping alternatives?
Sprinkle turbinado sugar for crunch, or choose pecans for added nutty flavor—both enhance the final texture beautifully.
- → How do I store these muffins?
Keep muffins in an airtight container in the refrigerator for up to four days to maintain freshness and creamy centers.
- → Is there a lighter option?
Swap part of the oil for Greek yogurt to reduce fat and add a slight tang without compromising softness.