Description
These Pumpkin Cream Cheese Muffins combine the warm spices of fall with a creamy, sweet center of cream cheese and a delightful crunch from candied ginger. Perfect for breakfast or a cozy snack, these moist muffins feature pumpkin puree and pumpkin butter for a rich, autumnal flavor, topped with a sugary ginger topping for an extra burst of spice and sweetness.
Ingredients
Units
Scale
Muffin Batter
- 1/2 cup melted coconut oil
- 1/2 cup plus 1 tablespoon maple syrup or honey
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 3/4 cup pumpkin butter
- 3/4 cup pumpkin puree
- 1 1/2 cups white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon cardamom
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon kosher salt
- 2 tablespoons candied ginger pieces
Cream Cheese Filling
- 8 ounces cream cheese, at room temperature
Sugared Ginger Topping
- 1/4 cup candied ginger pieces
- 1 tablespoon cinnamon sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line 12 muffin tins with paper liners to prepare for baking.
- Make the Batter: In a mixing bowl, combine the melted coconut oil, 1/2 cup maple syrup (or honey), vanilla extract, eggs, pumpkin butter, and pumpkin puree. In a separate bowl, combine the white whole wheat flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, and kosher salt. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in 2 tablespoons of candied ginger pieces to add texture and spice.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Add Cream Cheese Center: In a separate bowl, whip together the cream cheese and the remaining 1 tablespoon maple syrup (or honey) until smooth. Dollop about 1 rounded teaspoon of this cream cheese mixture into the center of each muffin, gently pressing it halfway into the batter, but not fully blending it in to keep a creamy center.
- Prepare Topping and Bake: Mix the 1/4 cup candied ginger pieces with the cinnamon sugar. Sprinkle this sugared ginger mixture generously over each muffin. Bake in the preheated oven for 18-20 minutes, until the tops are just set and slightly golden.
- Enjoy: Let the muffins cool slightly and enjoy warm, optionally with a pat of butter.
Notes
- For best results, use room temperature eggs and cream cheese to ensure smooth mixing.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
- You can substitute pumpkin puree with canned pumpkin if pumpkin butter is unavailable, but the butter adds a richer flavor.
- Adjust sweetness by modifying the amount of maple syrup or honey based on taste preference.
- The candied ginger adds a unique spicy-sweet flavor and crunchy texture; omit if you prefer a milder muffin.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 14g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
