Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe

There’s something seriously magical about my Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe that makes it a total game-changer for fall baking. The moist, tender crumb paired with that luscious cream cheese surprise right in the center? It’s like a little bite of cozy autumn heaven, guaranteed to brighten up your breakfast or snack routine. I love this recipe because it’s easy enough for a weekday treat but special enough to impress guests on the weekend.

What really sets these muffins apart is the zingy candied ginger and the subtle warmth of cinnamon sugar sprinkled on top — such a fantastic flavor combo that honestly had my whole family going crazy the first time I made it. You’ll find that these muffins are just sweet enough with natural maple syrup, so you never feel bogged down by sugar overload, plus the pumpkin adds richness and moisture that keeps them fresh for days. Trust me, you want to try this Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe if you’re all about that perfect balance of sweet, spicy, and creamy!

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Ingredients You’ll Need

Getting your ingredients right is key here, especially because the combination of pumpkin puree, pumpkin butter, and warming spices creates that signature flavor. Here’s a quick rundown to help you shop smarter and bake better.

• Coconut Oil: Makes the muffins wonderfully moist with a subtle nutty flavor, and it’s a great dairy-free fat option.
• Maple Syrup or Honey: Natural sweeteners that balance the spices and pumpkin without overpowering the cream cheese center.
• Vanilla Extract: Adds depth and rounds out all the warm flavors beautifully.
• Eggs: Room temperature eggs help with even mixing and give structure to the muffins.
• Pumpkin Butter: Intensifies pumpkin flavor and adds extra moisture, you’ll love how it enriches the batter.
• Pumpkin Puree: The star of the show! Look for pure pumpkin, not pumpkin pie filling, for the best results.
• White Whole Wheat Flour: Offers a nice nutty texture while keeping muffins tender—plus, it’s a bit healthier than all-purpose.
• Baking Powder & Baking Soda: Your leavening agents for that perfect rise without heaviness.
• Spices (Cinnamon, Ginger, Cardamom, Nutmeg, Cloves): A warm spice mix that defines the pumpkin muffin experience.
• Kosher Salt: Enhances all the flavors, never skip the salt!
• Candied Ginger Pieces: Adds a spicy-sweet burst and delightful chewiness in every bite.
• Cream Cheese: Room temperature for easy dolloping, the creamy center is the recipe’s secret weapon.
• Cinnamon Sugar: Mixed with candied ginger to top the muffins for a little sparkle and extra flavor.

Variations

I’m all about making this Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe your own, so I like to tinker now and then depending on what I have on hand or who I’m baking for. Feel free to customize and make it truly yours!

• Swapping the Sweetener: I’ve replaced maple syrup with honey for a touch more floral sweetness—both work beautifully, though maple gives a deeper flavor.
• Nut-Free Version: Use coconut oil or avocado oil as the fat, and skip any nuts or nut-based add-ins for allergy-friendly baking.
• Extra Warmth: Boost the nutmeg and cloves slightly if you love that “fall spice” punch—just a pinch makes a big difference.
• Dairy-Free Cream Cheese: Try a vegan cream cheese alternative to keep the cream cheese center without dairy.

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

Step 1: Gather and Prep Your Ingredients

Start by preheating your oven to 350°F and lining a 12-cup muffin tin with paper liners. Having all your ingredients at room temperature, especially eggs and cream cheese, helps everything mix smoothly. I like to measure out my spices and candied ginger ahead of time—that way, there’s no scrambling once the mixing starts.

Step 2: Mix the Wet Ingredients, Then Fold in the Dry

In a large bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, eggs, pumpkin butter, and pumpkin puree until smooth. The pumpkin butter adds a subtle sweetness and enhances the pumpkin flavor, which I discovered makes these muffins extra moist. Next, sift together the white whole wheat flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, and kosher salt. Gradually fold the dry ingredients into the wet—being careful not to overmix—to keep your muffins tender and fluffy. Lastly, fold in the candied ginger pieces, which give delightful pops of spice throughout.

Step 3: Add the Cream Cheese Dollops

Next, whip the cream cheese with one tablespoon of maple syrup until soft and spreadable. Using a teaspoon, dollop a rounded spoonful of this cream cheese mixture into the center of each muffin cup, gently pushing it halfway into the batter but not all the way through—this creates that wonderful surprise pocket inside. This is the step where your muffins go from good to unforgettable, so don’t rush it!

Step 4: Sprinkle the Topping and Bake

Combine extra candied ginger pieces with cinnamon sugar and sprinkle this mixture generously over the top of each muffin. This not only adds a beautiful sparkle but gives a sweet and spicy crunch you don’t want to miss. Bake for 18 to 20 minutes until the muffin tops are just set and spring back lightly when touched. Keep a close eye toward the end so they don’t overbake—you want them moist with a slight chew on the edges.

Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack. These are best enjoyed warm with a little butter spread if you’re feeling indulgent!

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

Garnishes

I like to keep things simple and let these muffins shine on their own, but a light drizzle of pure maple syrup or a dusting of powdered sugar is a lovely way to dress them up. Sometimes, I add a tiny pinch of extra cinnamon sugar just before serving for that fresh crackle and sweetness. Fresh mint leaves also add a pop of color and a cool contrast if you’re serving these at a brunch.

Side Dishes

Pair these muffins with a robust coffee or chai latte for the ultimate cozy combo. If you want to round out a brunch plate, some crispy bacon or scrambled eggs are great companions. For a fruit element, sliced pears or an apple compote really complement the spicy ginger notes here.

Creative Ways to Present

For a holiday or special occasion, I love to serve these muffins on a wooden board with extra candied ginger scattered around and small bowls of whipped cream or honey for dipping. Wrapping each muffin individually in parchment with a rustic twine bow also makes a charming gift or party favor. You can even hollow out a mini pumpkin and serve the muffins inside for a whimsical touch!

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe in an airtight container at room temperature for up to two days, though they rarely last that long in my house. If you don’t plan to eat them quickly, refrigerate to extend freshness for about a week.

Freezing

These muffins freeze beautifully! I like to freeze them individually wrapped in plastic wrap and then pop them all into a freezer bag. That way, you can defrost only as many as you need. Frozen, they keep for up to three months without losing their flavor or texture.

Reheating

To warm these muffins back up, I prefer a gentle toast or a brief 20-second zap in the microwave. This revives the cream cheese center’s softness and warms the spices beautifully without dry texture. Adding a tiny pat of butter or drizzle of honey after reheating is a habit I highly recommend!

FAQs

Final Thoughts

Making this Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar Recipe has become one of my favorite fall rituals—it’s comfort in muffin form. I love how the spices and candied ginger come together with that silky cream cheese filling to make every bite feel special. If you want an easy yet impressive muffin recipe to keep in your baking rotation, this one’s a winner. Give it a try and watch your family or guests fall in love just like mine did!

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