Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe

If you’re on the hunt for a cozy, luscious treat that marries fall flavors with a little unexpected twist, this Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe is a game changer. I absolutely love how these muffins turn out tender, with a rich cream cheese surprise tucked inside each one and just the right zing from the candied ginger. Trust me, these muffins smell like autumn in your kitchen and taste even better fresh out of the oven.

One of the best parts about this Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe is how it fits perfectly with so many occasions—whether you’re hosting a brunch, need a quick snack, or want a holiday bake that feels festive without too much fuss. Over the years, I’ve learned that balancing the cream cheese filling with the warm spices and sweet pumpkin is the secret to keeping everyone coming back for more.

Ingredients You’ll Need

Choosing the right ingredients for this Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe is key to its success. Using creamy pumpkin butter along with pumpkin puree adds richness, while the combination of whole wheat flour and warming spices makes these muffins wholesome and fragrant.

• Coconut oil: I love using melted coconut oil here for a subtle tropical nuance and moist crumb—it’s a great dairy alternative too.
• Maple syrup or honey: Either works beautifully as a natural sweetener; maple offers a deeper flavor while honey keeps it light and floral.
• Vanilla extract: Adds that classic warmth and rounds out the pumpkin’s natural sweetness.
• Eggs: Make sure they’re at room temperature to blend smoothly for the best muffin texture.
• Pumpkin butter: This is pumpkin puree cooked down with spices—if you can find it, it really boosts the flavor beyond plain pumpkin.
• Pumpkin puree: Provides that moist, tender foundation that defines pumpkin muffins.
• White whole wheat flour: It’s lighter than regular whole wheat but adds fiber and a nutty touch that I adore.
• Baking powder and baking soda: Together they help these muffins rise perfect and fluffy.
• Cinnamon, ginger, cardamom, nutmeg, cloves: The warm spice blend that wakes up your tastebuds and gives each bite a cozy hug.
• Kosher salt: A pinch sharpens all the sweet and spicy flavors.
• Candied ginger pieces: Adds delightful bursts of chewy, spicy-sweet flavor throughout.
• Cream cheese: At room temperature so it whips up silky for that luscious dollop inside each muffin.
• Sugared ginger and cinnamon sugar: Sprinkled on top for a sparkling, tangy finish that’s pure magic once baked.

Variations

I like to mix things up depending on the season or what I have on hand. Feel free to tweak this Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe to suit your taste or dietary needs—it’s all about making it your own.

• Gluten-free version: I’ve substituted the white whole wheat flour with a gluten-free blend with great success, just watch the texture and add an extra egg if batter seems dry.
• Savory twist: Sometimes I play with the cream cheese filling by adding a touch of fresh herbs like rosemary for a surprising fall mousse.
• Less sweetness: Reduce the maple syrup slightly if you prefer your muffins less sweet—I’ve found a tablespoon less still keeps them moist and balanced.
• Nutty add-ins: Chopped pecans or walnuts folded into the batter add crunch and a toasty flavor I really enjoy during autumn brunches.

How to Make Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe

Step 1: Gather and Prep Your Ingredients

Before you start mixing, set your cream cheese and eggs out to come to room temperature—this makes everything blend beautifully without lumps. Also, line your muffin tin with paper liners and preheat the oven to 350°F so it’s ready when you are. I’ve learned that prepping everything first keeps the process smooth and stress-free.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted coconut oil, maple syrup (reserve a tablespoon for the cream cheese filling), vanilla extract, eggs, pumpkin butter, and pumpkin puree. This mixture is your flavor base, and you want it well combined but not overly whipped—just enough to marry those rich fall flavors.

Step 3: Combine the Dry Ingredients

In another bowl, sift or stir together the white whole wheat flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, and kosher salt. Mixing them separately ensures your spices and leavening agents distribute evenly throughout the batter.

Step 4: Bring Wet and Dry Together and Fold in Ginger

Slowly add the dry ingredients to the wet, using a spatula to fold gently until just combined. Over-mixing will make your muffins dense, so stop as soon as you don’t see dry flour. Then gently fold in the 2 tablespoons of candied ginger pieces—those little bursts of ginger flavor make a big difference!

Step 5: Fill the Muffin Cups and Add Cream Cheese

Spoon the batter evenly into the lined muffin tin. Now, here’s a trick I discovered: whip the cream cheese with the reserved tablespoon of maple syrup until creamy and smooth, then use a teaspoon of this mixture to dollop into the center of each muffin. Push it halfway into the batter to create that gooey cream cheese center that everyone loves.

Step 6: Top with Sugared Ginger and Bake

Mix together the remaining candied ginger pieces with cinnamon sugar and sprinkle generously over each muffin. Pop the tray in the oven for 18-20 minutes or until the tops are just set and a toothpick inserted nearby (not the cream cheese center) comes out clean. Let the muffins cool for a few minutes—you’ll want to dig in while still warm!

How to Serve Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe

Garnishes

I love topping these muffins with a little extra cinnamon sugar right before serving or a thin smear of softened butter that melts beautifully into the warm muffin. Sometimes I sprinkle a few extra tiny bits of candied ginger on top for a bright pop that makes the presentation pop, especially when serving guests.

Side Dishes

These muffins pair wonderfully with a cup of spicy chai tea or freshly brewed coffee—my go-to morning combo. For a more filling brunch, I’ve served them with scrambled eggs and a simple green salad so the muffins shine as the sweet star on the plate.

Creative Ways to Present

For holiday brunches, I’ve arranged these muffins on a wooden board lined with colorful autumn leaves and mini pumpkins. Another fun idea is to cut them in half and layer with extra cream cheese frosting for an indulgent mini sandwich style treat—kids love this twist!

Make Ahead and Storage

Storing Leftovers

I usually store leftover muffins in an airtight container at room temperature for up to 2 days—they stay moist and delicious that way. If the kitchen is warm, refrigerate them and let them come to room temp before serving so the cream cheese filling is soft again.

Freezing

Freezing these Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe works great! I wrap each muffin individually in plastic wrap, then pop them in a freezer bag. When I want one, it thaws in about an hour at room temperature and tastes almost as fresh as when first baked.

Reheating

To reheat, I usually microwave a muffin for about 15-20 seconds—enough to warm it but not dry it out. You can also pop it in a toaster oven for a few minutes to get a slightly crisp top, which is a nice touch if you like that bit of texture contrast.

FAQs

Final Thoughts

This Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe has become one of my go-to fall favorites because it’s just so effortless and charming. It’s the sort of recipe that impresses without intimidating, perfect for sharing with family or friends over coffee on a crisp morning. If you love seasonal flavors with a little sweet surprise inside, I can’t recommend giving this recipe a try enough. Once you do, I think you’ll reach for it every autumn—just like I do!

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