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Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar

Indulgent Pumpkin Cream Cheese Muffins with Candied Ginger

These Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar are a perfect blend of cozy flavors, making them a must-try during fall.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Pumpkin Puree Substitute with canned pumpkin if necessary.
  • ½ cup Pumpkin Butter Use extra pumpkin puree and spices if not available.
  • 1 cup Whole Wheat Flour Can replace with all-purpose flour for a lighter texture.
  • ¼ cup Coconut Oil Melted butter can be used as an alternative.
  • 2 large Eggs Flax eggs can work as a vegan substitute.
  • ¼ cup Maple Syrup Honey can be used if not strictly vegan.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Ensure it's softened for easy mixing.
For the Spices
  • ¼ cup Candied Ginger Adjust quantity if using fresh ginger.
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Cardamom
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
For Rising
  • 1 teaspoon Baking Powder Ensure they're fresh for best results.
  • ½ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt Can substitute with table salt but reduce quantity slightly.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine melted coconut oil, maple syrup, vanilla extract, eggs, pumpkin butter, and pumpkin puree, whisking until smooth.
  3. In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, spices, and kosher salt.
  4. Fold the dry ingredients into the wet mixture gently, ensuring not to over-mix.
  5. Incorporate candied ginger into the batter, folding until evenly dispersed.
  6. Spoon the batter into muffin tins, filling each about halfway.
  7. Dollop softened cream cheese in the center of each muffin batter-filled cup.
  8. Sprinkle cinnamon sugar over the top of each muffin.
  9. Bake in the preheated oven for 18-20 minutes until tops are set.
  10. Cool in the muffin tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 2500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Allow cream cheese and eggs to reach room temperature for better blending. Store leftovers in airtight containers at room temperature for up to 2 days, or refrigerate for up to 5 days.

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