Description
These Pumpkin Cream Cheese Muffins are a delightful autumn treat combining moist pumpkin spice batter with a creamy dollop of sweetened cream cheese and a crunchy sugared ginger topping. Perfectly spiced and sweetened with natural maple syrup or honey, these muffins make a cozy breakfast or snack to enjoy any time of the day.
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
- 8 ounces cream cheese, at room temperature
Sugared Ginger Topping
- 1/4 cup candied ginger pieces
- 1 tablespoon cinnamon sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Line 12 muffin tins with paper liners to prevent sticking and for easy removal after baking.
- Mix Wet Ingredients: In a large bowl, stir together the melted coconut oil, 1/2 cup maple syrup or honey, vanilla extract, eggs, pumpkin butter, and pumpkin puree until well combined.
- Add Dry Ingredients: To the wet mixture, add the white whole wheat flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, and kosher salt. Mix gently until just combined to avoid overworking the batter.
- Fold in Ginger: Carefully fold 2 tablespoons of candied ginger pieces into the batter to distribute flavor and texture evenly.
- Fill Muffin Tins: Divide the batter evenly among the 12 prepared muffin liners, filling each about 3/4 full.
- Add Cream Cheese Dollop: Whip together the cream cheese and 1 tablespoon maple syrup or honey until smooth. Dollop about one rounded teaspoon of the cream cheese mixture into the center of each muffin, gently pushing it halfway into the batter without fully mixing it.
- Prepare Topping and Sprinkle: Combine 1/4 cup candied ginger pieces with cinnamon sugar. Sprinkle this sugared ginger mixture evenly over the tops of each muffin for a sweet and spicy crunch.
- Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until the tops are set and a toothpick inserted near the edge comes out clean.
- Serve: Allow muffins to cool slightly. Enjoy them warm, optionally with a pat of butter for extra richness.
Notes
- Ensure eggs and cream cheese are at room temperature for better mixing and smooth texture.
- You can substitute pumpkin butter with additional pumpkin puree mixed with a bit of brown sugar if unavailable.
- Use white whole wheat flour for a lighter texture; all-purpose flour can be used as an alternative.
- Adjust sweetness by varying the amount of maple syrup or honey to taste.
- For a dairy-free option, substitute cream cheese with a vegan cream cheese alternative.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
