Description
Delight in these moist and flavorful Pumpkin Cream Cheese Muffins, perfectly spiced with warm autumn spices and enriched with a luscious cream cheese center. Sweetened naturally with maple syrup and enhanced with bits of candied ginger, these muffins offer a comforting treat ideal for breakfast or a cozy snack.
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 Muffin Tins: Preheat your oven to 350°F (175°C) and line 12 muffin tins with paper liners to ensure easy removal and cleanup.
- Mix Wet and Dry Ingredients: In a large mixing bowl, combine the melted coconut oil, 1/2 cup maple syrup or honey, vanilla extract, and eggs. Stir in the pumpkin butter and pumpkin puree until smooth. 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, mixing until just combined. Gently fold in 2 tablespoons of candied ginger pieces to add a spicy-sweet bite.
- Fill Muffin Cups: Evenly divide the muffin batter among the 12 prepared muffin cups, filling each about three-quarters full to allow room for the cream cheese center.
- Add Cream Cheese Dollops: In a small bowl, whip the cream cheese with 1 tablespoon of maple syrup or honey until smooth and creamy. Spoon a rounded teaspoon of the cream cheese mixture into the center of each muffin, pushing it halfway into the batter but not fully submerged to create a luscious surprise inside.
- Sprinkle Toppings and Bake: Combine 1/4 cup candied ginger pieces with cinnamon sugar and sprinkle this mixture evenly over the tops of each muffin. Bake in the preheated oven for 18-20 minutes or until the muffin tops are just set and a toothpick inserted near the cream cheese center comes out clean.
- Serve and Enjoy: Allow muffins to cool slightly in the pan, then enjoy them warm, optionally spread with butter for extra richness.
Notes
- Use room temperature eggs and cream cheese for easier mixing and better texture.
- White whole wheat flour provides a lighter texture while keeping some whole grain benefits; you can substitute with all-purpose flour if preferred.
- Pumpkin butter adds concentrated pumpkin flavor and sweetness; if unavailable, increase pumpkin puree and add some extra maple syrup to taste.
- Ensure not to overmix the batter for tender muffins.
- For a dairy-free option, substitute cream cheese with a vegan alternative.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat gently before serving to enjoy the cream cheese center at its best.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 13 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
