Go Back
–+ servings
Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar

Indulgent Pumpkin Cream Cheese Muffins with Spicy Ginger Crunch

Delight in these Pumpkin Cream Cheese Muffins with Candied Ginger and Cinnamon Sugar, perfect for autumn snacking or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree Use canned for convenience.
  • ½ cup Pumpkin Butter Enhances richness; can substitute with more pumpkin puree.
  • 1 ½ cups Whole Wheat Flour Can substitute with all-purpose flour.
  • ½ cup Coconut Oil For moisture; can substitute with vegetable oil.
  • ½ cup Maple Syrup Sweetens the batter; alternatives include agave nectar.
  • 2 large Eggs Provide structure and moisture; use flax eggs for vegan.
  • ½ cup Candied Ginger Gives flavor and texture.
  • 1 teaspoon Cinnamon Adjust spice levels to taste.
  • ½ teaspoon Ginger
  • ¼ teaspoon Cardamom
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Cloves
  • 8 ounces Cream Cheese Use vegan cream cheese for a dairy-free option.
For the Topping
  • ¼ cup Granulated Sugar Mix with cinnamon for topping.
  • 1 teaspoon Cinnamon

Equipment

  • oven
  • mixing bowls
  • muffin tin
  • whisk
  • measuring cups
  • measuring spoons
  • hand mixer

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with paper liners.
  2. In a large bowl, whisk together melted coconut oil, maple syrup, and eggs until smooth. Blend in vanilla extract, pumpkin butter, and pumpkin puree.
  3. In a separate bowl, sift together whole wheat flour, baking powder, baking soda, and spices. Mix well.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Incorporate the diced candied ginger into the batter.
  6. Beat cream cheese with reserved maple syrup until smooth.
  7. Fill muffin tins two-thirds full with batter and dollop cream cheese mixture in the center.
  8. Combine remaining candied ginger with sugar and cinnamon for topping; sprinkle over muffins.
  9. Bake for 18–20 minutes, checking for doneness with a toothpick.
  10. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 3000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for optimal mixing. Avoid over-mixing for light muffins. Adjust candied ginger to taste.

Tried this recipe?

Let us know how it was!