If you’re craving a cozy, flavorful treat that perfectly marries autumn spices with a creamy surprise, let me introduce you to the Pumpkin Ginger Cream Cheese Muffins Recipe. These muffins boast tender, moist crumb bursting with warm pumpkin and ginger notes, punctuated by luscious pockets of tangy cream cheese, making every bite irresistibly comforting and delicious. Whether you’re whipping them up for breakfast, an afternoon pick-me-up, or a festive gathering, this recipe delivers that perfect balance of spice, sweetness, and creaminess you’ll want to make again and again.
Ingredients You’ll Need
Getting the ingredients right is the secret behind these delightful muffins. Every component here plays a vital role, from contributing the tender texture and rich color to layering those cozy, warm flavors that pumpkin and ginger are known for.
- Melted coconut oil (1 cup): Provides moistness and a subtly nutty flavor while keeping the muffins tender.
- Maple syrup or honey (1 cup + 2 tbsp): Natural sweeteners that enhance the autumnal taste without overwhelming the spices.
- Vanilla extract (2 tbsp): Adds warmth and depth that complements the pumpkin and ginger perfectly.
- Large eggs, room temperature (4): Essential for structure and richness.
- Pumpkin butter (1½ cups): Intense pumpkin flavor packed with sweetness and spices.
- Pumpkin purée (1½ cups): Provides moisture and classic pumpkin taste.
- White whole wheat flour (3 cups): Gives a light texture and nutty undertones while keeping the muffins wholesome.
- Baking powder (3 tsp): Helps the muffins rise beautifully.
- Baking soda (1 tsp): Works with the acidic ingredients to create lift and tenderness.
- Cinnamon (2 tsp): Classic spice that brings sweetness and warmth.
- Ground ginger (1 tsp): Adds that zesty, sharp note to balance the sweetness.
- Ground cardamom (¼ tsp): Offers a subtle floral and citrusy complexity.
- Grated nutmeg (¼ tsp): Brings gentle earthiness to the spice mix.
- Ground cloves (¼ tsp): Gives a hint of bold warmth that elevates the spice profile.
- Kosher salt (2 tsp): Balances and intensifies all the sweet and spicy flavors.
- Candied ginger, chopped (4 tbsp + ½ cup for topping): Provides chewy bursts of spicy-sweet ginger that surprise your palate.
- Cream cheese, room temperature (16 oz): The star of the creamy swirl, melding richness with tanginess in every muffin.
- Cinnamon sugar (2 tbsp): A crunchy-sweet topping that adds the perfect finishing touch.
How to Make Pumpkin Ginger Cream Cheese Muffins Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F (175°C). Line your muffin tins carefully with 20 to 24 liners; this simple step ensures easy removal and clean presentation when your muffins are baked to perfection.
Step 2: Mix the Batter
In a large bowl, whisk together the melted coconut oil, maple syrup or honey, vanilla extract, eggs, pumpkin butter, and pumpkin purée until you get a smooth, inviting mixture. Then, gently stir in the dry ingredients—white whole wheat flour, baking powder, baking soda, cinnamon, ground ginger, cardamom, nutmeg, cloves, and kosher salt. Make sure not to overmix; fold in the chopped candied ginger to spread those delightful ginger bursts evenly throughout the batter.
Step 3: Fill the Muffin Liners and Add Cream Cheese
Spoon the prepared batter into your muffin liners, filling them about two-thirds full to give room for rise. Then, place a generous spoonful of room-temperature cream cheese right at the center of each muffin. Lightly swirl it into the batter for that beautiful marbled look and delicious creamy pockets you’ll love.
Step 4: Top and Bake
Whisk together the cinnamon sugar and the remaining half cup of chopped candied ginger for the topping. Sprinkle this mixture over each muffin generously. Bake your muffins for about 22 to 25 minutes, or until the tops turn a gorgeous golden brown and a toothpick inserted (avoiding the cream cheese center) comes out clean. The smell at this stage is pure autumn magic!
Step 5: Cool and Enjoy
Once out of the oven, let the muffins cool in the pan for 10 minutes to set nicely. Then gently transfer them to a wire rack to finish cooling. This step is key for preserving the texture—soft and moist with a delightful cream cheese surprise awaiting each bite.
How to Serve Pumpkin Ginger Cream Cheese Muffins Recipe
Garnishes
If you want to add an extra special touch, consider garnishing your muffins with a light dusting of powdered sugar or a drizzle of maple glaze. Freshly chopped candied ginger sprinkled on top before serving can amp up the ginger zing beautifully.
Side Dishes
These muffins pair wonderfully with a hot cup of chai, coffee, or spiced tea. Serve them alongside fresh fruit or a dollop of homemade whipped cream for a simple yet satisfying brunch or snack setup.
Creative Ways to Present
For a festive touch, arrange the muffins in a rustic basket lined with a colorful napkin. You could also slice them in half and spread some extra cream cheese or pumpkin butter inside, turning them into mini sandwiches that are sure to wow guests at any gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Ginger Cream Cheese Muffins Recipe in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate—especially because of the cream cheese filling—and enjoy within 5 days.
Freezing
These muffins freeze wonderfully! Wrap each muffin individually in plastic wrap and then place in a freezer-safe bag. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator or at room temperature for a few hours.
Reheating
For that fresh-baked warmth, pop your muffins into a 325°F oven for about 10-12 minutes or microwave them for 20-30 seconds. This little step revives their soft texture and makes the cream cheese filling wonderfully melty again.
FAQs
Can I substitute the pumpkin butter?
Yes! If you can’t find pumpkin butter, you can increase the pumpkin purée slightly and add a bit more maple syrup or honey to keep that sweet, spiced flavor intact. Just be sure to maintain the overall moisture balance for perfect muffins.
Is it possible to make these muffins dairy-free?
Absolutely. Use a dairy-free cream cheese alternative and ensure your melted coconut oil and other ingredients are free of dairy. The muffins will still be moist and flavorful, with the same cozy fall appeal.
Can I use regular all-purpose flour instead of white whole wheat?
You can swap in all-purpose flour, but keep in mind the texture will be lighter and less nutty. White whole wheat adds an earthy depth that complements the spices beautifully, but all-purpose works in a pinch.
What if I don’t like candied ginger?
Feel free to leave out the candied ginger, though it adds a wonderful pop of flavor and texture. You could substitute with crystallized ginger or even chopped crystallized orange peel for a different but delicious twist.
How long do these muffins stay fresh?
Because of the cream cheese filling, these muffins are best enjoyed within 5 days when refrigerated. Always store them in an airtight container to maintain moisture and flavor.
Final Thoughts
I’m genuinely excited for you to try this Pumpkin Ginger Cream Cheese Muffins Recipe because it captures all the cozy, spicy, creamy goodness of fall in one delightful bite. Once you taste how perfectly the pumpkin and ginger blend with luscious cream cheese, these muffins will quickly become your go-to for breakfast or a comforting snack. Happy baking and even happier eating!
Print
Pumpkin Ginger Cream Cheese Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 20-24 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Ginger Cream Cheese Muffins, featuring a perfect blend of warm spices, pumpkin purée, and a luscious cream cheese swirl. Sweetened naturally with maple syrup or honey, and accented with candied ginger, these muffins make a comforting seasonal treat perfect for breakfast or an afternoon snack.
Ingredients
Wet Ingredients
- 1 cup melted coconut oil
- 1 cup + 2 tbsp maple syrup or honey
- 2 tbsp vanilla extract
- 4 large eggs, at room temperature
- 1½ cups pumpkin butter
- 1½ cups pumpkin purée
Dry Ingredients
- 3 cups white whole wheat flour
- 3 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp grated nutmeg
- ¼ tsp ground cloves
- 2 tsp kosher salt
Add-ins & Toppings
- 4 tbsp candied ginger, chopped
- 16 oz cream cheese, at room temperature
- ½ cup candied ginger, chopped (for topping)
- 2 tbsp cinnamon sugar (for topping)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line muffin tins with 20 to 24 liners to prepare for baking.
- Make the Batter: In a large mixing bowl, whisk together the melted coconut oil, maple syrup or honey, vanilla extract, eggs, pumpkin butter, and pumpkin purée until the mixture is smooth and uniform. Gradually stir in the white whole wheat flour, baking powder, baking soda, cinnamon, ground ginger, cardamom, nutmeg, cloves, and kosher salt until just incorporated, being careful not to overmix. Fold in the chopped candied ginger gently to distribute evenly.
- Fill Muffins: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Add a spoonful of cream cheese to the center of each muffin and use a knife or skewer to lightly swirl the cream cheese through the batter for a marbled effect.
- Top & Bake: In a small bowl, mix together the remaining chopped candied ginger and cinnamon sugar. Sprinkle this topping evenly over each muffin. Bake in the preheated oven for 22 to 25 minutes or until the muffins are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese swirl) comes out clean.
- Cool & Enjoy: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for a delightful treat.
Notes
- Make sure eggs and cream cheese are at room temperature to ensure smooth mixing and easier swirling.
- White whole wheat flour provides a lighter texture compared to regular whole wheat flour.
- Adjust sweetness by choosing maple syrup or honey as preferred.
- The cream cheese swirl might cause the toothpick to not come out completely clean; check around the edges for doneness.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra spicy kick, increase the amount of candied ginger or add a pinch of cayenne pepper to the batter.
