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
Scale
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.
