Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe

I absolutely love these Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe because they strike such a perfect balance between cozy fall flavors and a little zing from the ginger. When I first tried this combo, I was hooked by how the creamy cheese center melts into the pumpkin-spiced muffin, creating a moist, tender bite that’s far from ordinary. You’ll find these muffins work wonderfully as a breakfast treat or an afternoon pick-me-up with your coffee or tea.

What makes this Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe special is how easy it is to pull together, yet it feels like a festive indulgence. The candied ginger adds a subtle spicy sweetness that pairs beautifully with the cinnamon sugar topping, creating a comforting warmth in every bite. Trust me, once you make these, you’ll want to keep the ingredients on hand for any time you need a little seasonal joy!

this …

Ingredients You’ll Need

These ingredients work together to bring that warm, autumnal vibe with a touch of sweet heat from the candied ginger. A few pantry staples and a good-quality pumpkin butter really make all the difference here, so I recommend picking the freshest spices you can find.

• Melted Coconut Oil: This adds a subtle coconut aroma and keeps the muffins moist without being greasy.
• Maple Syrup or Honey: I prefer maple syrup for its rich flavor, but honey works well too if that’s what you have.
• Vanilla Extract: You’ll want real vanilla for that warm, sweet depth that complements the pumpkin spices.
• Large Eggs: At room temperature for better mixing and fluffier texture.
• Pumpkin Butter: A smooth, spiced pumpkin spread that amps up the pumpkin flavor — not the same as pumpkin puree!
• Pumpkin Puree: Use canned or homemade, just make sure it’s plain pumpkin, not pie filling.
• White Whole Wheat Flour: Gives a nice wholesome texture without sacrificing lightness.
• Baking Powder & Baking Soda: These leavening agents work together to make fluffy muffins.
• Warm Spices (Cinnamon, Ginger, Cardamom, Nutmeg, Cloves): Freshly ground if possible for the best aroma.
• Kosher Salt: A little bit balances the sweetness and elevates all flavors.
• Candied Ginger Pieces: This is key! Adds a zesty, sweet-spicy surprise throughout the muffin.
• Cream Cheese: At room temperature and whipped with a little maple syrup for that luscious filling.
• Sugared Ginger Topping: A simple mix of candied ginger and cinnamon sugar sprinkled on top for a fun crunch.

Variations

I love tweaking these Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe to suit my mood or what’s in the pantry. Don’t be afraid to experiment a little — that’s part of the fun, and you might discover your new favorite version!

• Gluten-Free Version: I’ve swapped the white whole wheat flour for a gluten-free blend and the muffins still turn out moist and flavorful.
• Spiced Up: Adding a pinch more cayenne pepper or ground black pepper for a subtle heat boost is a fun twist I like when guests come over.
• Nutty Delight: Toss in chopped toasted pecans or walnuts for added crunch and richness, especially great for holiday mornings.
• Less Sweet Option: Reducing the maple syrup slightly doesn’t sacrifice moisture but makes the muffins more suitable if you prefer less sweetness.

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

Step 1: Get Your Oven and Pan Ready

Start by preheating your oven to 350°F. I like to line a 12-cup muffin tin with paper liners — it keeps cleanup easy and gives the muffins a nice sturdy shape. Make sure your liners sit flat in the pan so the batter doesn’t swirl unevenly.

Step 2: Mix the Wet Ingredients

In a large bowl, stir together melted coconut oil, maple syrup (reserve a small bit for the cream cheese later), vanilla extract, and room temperature eggs. Then add the pumpkin butter and pumpkin puree, mixing gently until everything is well combined. I’ve learned that using room temp eggs really helps the batter come together smoother and gives you lighter muffins.

Step 3: Add the Dry Ingredients and Candied Ginger

In a separate bowl, whisk together the flour, baking powder, baking soda, all your warm spices, and salt. Slowly fold this into the wet ingredients, just until everything is combined—don’t overmix or the muffins might turn out tough. Finally, gently fold in 2 tablespoons of diced candied ginger. This is where my kitchen starts smelling absolutely heavenly.

Step 4: Prepare the Cream Cheese Filling

Whip the cream cheese with 1 tablespoon of maple syrup until smooth and creamy. This is the magic center of your muffins! Make sure the cream cheese is really soft — if it’s too cold or lumpy, it won’t spread well in the batter.

Step 5: Fill the Muffin Cups

Spoon your batter evenly into each muffin cup, filling about two-thirds full. Then dollop about a rounded teaspoon of the cream cheese mixture into the center of each. Push the cream cheese just halfway into the batter, so it sits nestled inside but still creates a surprise center once baked.

Step 6: Sprinkle the Topping and Bake

Mix the remaining candied ginger pieces with cinnamon sugar and sprinkle this generously over each muffin. Bake in your preheated oven for 18-20 minutes, or until the tops feel just set and spring back lightly when pressed. Don’t overbake — the muffins should be moist and tender, not dry.

Let them cool for a few minutes, then enjoy warm. I typically savor these with a pat of butter, but you’ll find they’re flavorful enough even on their own!

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

Garnishes

I love to add just a little extra cinnamon sugar on top after baking for some sparkle and crunch. Sometimes I also sprinkle a few small candied ginger pieces for that extra zing. If I’m feeling fancy, a light drizzle of maple glaze adds a gorgeous shine and amplifies the sweetness beautifully.

Side Dishes

These muffins pair perfectly with a dollop of Greek yogurt or a fresh fruit salad to balance the richness. When we have brunch, I often serve them alongside scrambled eggs or a mild cheddar cheese platter for a savory contrast.

Creative Ways to Present

For holiday gatherings, I like to arrange these muffins on a rustic wooden platter with decorative autumn leaves and small gourds around the edges. They’re also fantastic served in individual white paper bags tied with twine as party favors or picnic treats.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Pumpkin Cream Cheese Muffins in an airtight container at room temperature for up to 2 days, but honestly, they rarely last that long! If you want to keep them fresh longer, refrigeration works well for up to 4 days—just bring them to room temp or warm slightly before eating.

Freezing

I’ve frozen these muffins successfully by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag. They keep beautifully for up to 2 months. When you want a treat, just thaw overnight in the fridge or leave at room temperature for a few hours.

Reheating

To bring back that fresh-out-of-the-oven warmth, I pop the muffins in a 350°F oven for about 5-7 minutes or microwave for 20 seconds. This revives the cream cheese center to a lovely melty texture that feels just like day one.

FAQs

Final Thoughts

This Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe holds a special place in my heart — it’s the perfect cozy bake that brings together warming spices, seasonal pumpkin goodness, and an unexpected creamy center. I love sharing these with family and friends because they always spark compliments and requests for seconds. Give it a try when you want something a little different but utterly comforting; I promise you won’t regret it!

Print