Description

Delight in the warm, comforting flavors of these Pumpkin Cream Cheese Muffins, featuring a moist pumpkin-spiced batter swirled with creamy, sweetened cream cheese, and topped with a crunchy, sugared ginger topping. Perfect for fall mornings or an indulgent snack, these muffins combine wholesome ingredients like pumpkin puree and whole wheat flour with a touch of spice and sweetness.

Ingredients

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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

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Instructions

Preheat and prepare pans: Preheat your oven to 350° F (175° C). Line 12 muffin tins with paper liners to prevent sticking and ensure easy removal of muffins.
Mix wet and dry ingredients: In a mixing bowl, combine melted coconut oil, 1/2 cup maple syrup or honey, vanilla extract, and eggs. Stir in pumpkin butter and pumpkin puree until well blended. 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 mix until just combined to avoid overmixing, which can lead to toughness. Fold in 2 tablespoons candied ginger pieces to add texture and spice.
Fill muffin tins: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
Prepare cream cheese swirl: In another bowl, whip together the cream cheese and 1 tablespoon maple syrup or honey until smooth. Using a teaspoon, dollop a rounded spoonful of the cream cheese mixture into the center of each muffin, gently pushing it halfway into the batter but not fully submerged.
Add sugared ginger topping: Combine 1/4 cup candied ginger pieces with cinnamon sugar. Sprinkle evenly over the tops of each muffin for a sweet and spicy crunch.
Bake muffins: Place the muffin tins in the preheated oven and bake for 18 to 20 minutes until the tops are set and a toothpick inserted near the cream cheese center comes out clean.
Cool and serve: Allow muffins to cool slightly in the pan before transferring to a wire rack. Enjoy warm with butter if desired for extra richness.

Notes

Ensure eggs and cream cheese are at room temperature for easier mixing and a smoother batter.
Be careful not to overmix the batter to keep muffins tender and fluffy.
Use white whole wheat flour for a lighter texture; you can substitute with regular whole wheat flour if preferred.
For a vegan version, substitute eggs with flax eggs and use vegan cream cheese and maple syrup.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze leftover muffins for up to 2 months and thaw before serving.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 12g
Sodium: 210mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg