Maple Pumpkin Cheese Cheese Muffins are light and fluffy pumpkin muffins flavored with maple and filled with brown sugar cream cheese!
We also have Pumpkin Blueberry Muffins and Pumpkin Chocolate Chip Muffins!
Originally posted October 19, 2016. Updated August 17, 2024.
I had to get my 13 year old to go into the attic for my fall decorations to take these pictures and now that all my fall bins are down, I’m kinda thinking it’s time to decorate for fall.
On August 17.
That’s too early, right?
Although I have had a pumpkin candle going in my house since August 1. No one can stop me.
And I’m clearly already baking with pumpkin.
These are light and fluffy pumpkin muffins with a touch of maple syrup and a brown sugar cream cheese mixture in the center. They are so delicious and a great breakfast or snack for fall.
Ingredients
- Cream cheese – make sure to soften it before beginning the recipe.
- Brown sugar – this is going in the muffin batter and the cream cheese mixture.
- Maple syrup – this will be going in the muffin batter and the cream cheese mixture.
- Butter – make sure to bring it to room temperature before beginning.
- Pumpkin puree – the only ingredient should be pumpkin. Make sure it’s not pumpkin pie filling.
- Eggs
- Vanilla
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Milk
- Pumpkin seeds
How To Make Maple Pumpkin Cream Cheese Muffins
- Make cream cheese. Beat cream cheese, brown sugar, and maple syrup.
- Wet ingredients. Beat together butter, brown sugar, pumpkin, maple syrup, eggs, and vanilla.
- Dry ingredients. Whisk together flour, baking powder, baking soda, cinnamon and salt.
- Combine. Add dry ingredients to wet ingredients, alternating with milk; beat until well combined.
- Transfer. Scoop about 1 tablespoon of the batter into prepared muffin cups.
- Add cream cheese. Put a heaping teaspoon of cream cheese mixture on top of batter.
- Use the rest of batter. Top with remaining batter.
- Add topping. Sprinkle pumpkin seeds over batter.
- Bake. Bake at 350F for about 22 minutes.
How Long Are They Good For?
These pumpkin muffins are good for up to 5 days in the refrigerator. I recommend storing them in the fridge because of the cream cheese filling.
Make sure to store them in an airtight container. I like to let them sit at room temperature for a few minutes before serving just to take the chill off.
Can You Freeze Them?
You can freeze these pumpkin muffins for up to 3 months. Let them cool completely and then wrap them individually in plastic wrap. Place the muffins in freezer ziploc bags and pop them in the freezer.
When you are ready to serve, let them defrost in the fridge overnight.
More Pumpkin Recipes
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Maple Pumpkin Cream Cheese Muffins
Maple Pumpkin Cheese Cheese Muffins are moist pumpkin muffins flavored with maple and filled with brown sugar cream cheese!
Ingredients
For the cream cheese filling:
- 4 ounces cream cheese, softened
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
For the muffins:
- ¼ cup unsalted butter
- ¾ cup brown sugar
- 1 cup pumpkin puree, not pumpkin pie filing
- 2 tablespoons maple syrup
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup milk
For the topping:
- ¼ cup pumpkin seeds
Instructions
- Preheat oven to 350F. Line 12 muffin cups with paper liners.
- To make the cream cheese filling, use an electric mixer to beat together cream cheese, brown sugar, and maple syrup. Set aside.
- To make the muffins, beat together butter, brown sugar, pumpkin, maple syrup, eggs, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until no lumps remain.
- Add half of the dry ingredients to the wet ingredients and beat until combined. Add milk; beat until combined. Add remaining dry ingredients and beat until combined.
- Put about a tablespoon of the batter in the bottom of each muffin cup (enough to cover the bottom well). Place a heaping teaspoon of the cream cheese mixture on top in each cup. Divide remaining mixture among the muffin cups.
- Sprinkle pumpkin seeds on top.
- Bake 22 - 24 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Cool completely on a wire rack before serving.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 277Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 45mgSodium: 260mgCarbohydrates: 41gFiber: 2gSugar: 20gProtein: 5g
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