Description
These Pumpkin Cream Cheese Muffins are a delightful fall treat combining the warm spices of cinnamon, ginger, nutmeg, cardamom, and cloves with moist pumpkin and a creamy, sweetened cream cheese center. Topped with a crunchy sugared ginger topping, they are perfect for breakfast, snack, or dessert, offering a harmonious blend of flavors and textures that highlight the best of autumn ingredients.
Ingredients
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
- 1 tablespoon maple syrup or honey
Sugared Ginger Topping
- 1/4 cup candied ginger pieces
- 1 tablespoon cinnamon sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350° F (175° C). Line a 12-cup muffin tin with paper liners to ensure the muffins do not stick and are easy to remove.
- Make the Batter: In a large mixing bowl, stir together the melted coconut oil, 1/2 cup of maple syrup or honey, vanilla extract, and the eggs until smooth. Add pumpkin butter and pumpkin puree and mix to combine. In a separate bowl, whisk together 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 ingredients and stir just until combined to avoid overmixing. Fold in 2 tablespoons of candied ginger pieces gently into the batter.
- Fill the Muffin Cups: Evenly divide the muffin batter into the prepared muffin tin cups, filling each about 3/4 full to allow room for the cream cheese filling.
- Create the Cream Cheese Centers: In a small bowl, whip together the cream cheese with 1 tablespoon of maple syrup or honey until smooth and creamy. Dollop about one rounded teaspoon of the cream cheese mixture into the center of each muffin cup. Push the cream cheese halfway down into the batter but avoid mixing it completely for a surprise creamy center.
- Add Sugared Ginger Topping: Combine 1/4 cup candied ginger pieces with 1 tablespoon cinnamon sugar. Sprinkle this topping evenly over each muffin for added texture and flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the muffin tops are just set and a toothpick inserted near the cream cheese center (not directly in it) comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Enjoy warm, optionally with butter for extra richness.
Notes
- Do not overmix the batter to keep the muffins tender.
- Use room temperature eggs and cream cheese for easier blending.
- Pumpkin butter adds sweetness and depth; if unavailable, increase maple syrup slightly and add a pinch more cinnamon.
- These muffins freeze well; thaw and warm before serving.
- For a less sweet option, reduce the maple syrup slightly in the batter.
- White whole wheat flour can be substituted with all-purpose flour if desired.
- Ensure muffins are baked through but avoid overbaking to maintain moistness, especially around the cream cheese center.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 15g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
