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Pumpkin Cream Cheese Muffins Recipe

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4 from 1 review

These Pumpkin Cream Cheese Muffins are a delightful autumn treat combining warm spices, rich pumpkin flavors, and a creamy cheese center. Sweetened naturally with maple syrup or honey and accented with candied ginger, these muffins are perfect for a cozy breakfast or snack.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 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

Dry Ingredients

  • 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

Add-ins and Toppings

  • 2 tablespoons candied ginger pieces
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup candied ginger pieces (for topping)
  • 1 tablespoon cinnamon sugar

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350° F. Line 12 muffin tins with paper liners to prevent sticking and ensure easy removal.
  2. Mix Wet and Dry Ingredients: In a large bowl, stir together the melted coconut oil, 1/2 cup maple syrup or honey, vanilla extract, eggs, pumpkin butter, and pumpkin puree. In a separate bowl, combine white whole wheat flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, ground cloves, and kosher salt. Gradually add dry ingredients to the wet ingredients and mix until just combined to avoid overmixing. Fold in 2 tablespoons of candied ginger pieces for added texture and flavor.
  3. Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for cream cheese dollops and rising.
  4. Add Cream Cheese Filling: In a small bowl, whip together the cream cheese with 1 tablespoon maple syrup or honey until smooth. Place a rounded teaspoon of the cream cheese mixture into the center of each muffin, gently pushing it halfway into the batter without fully submerging it to create a creamy center.
  5. Top and Bake: Combine 1/4 cup candied ginger pieces with cinnamon sugar, then sprinkle this mixture evenly over each muffin. Bake in the preheated oven for 18-20 minutes until the tops are set and a toothpick inserted near the cream cheese (not directly through it) comes out clean.
  6. Serve: Remove from the oven and allow muffins to cool slightly. Enjoy warm, optionally served with a pat of butter for extra richness.

Notes

  • Ensure eggs and cream cheese are at room temperature for better mixing and texture.
  • White whole wheat flour is used for a nuttier flavor and slight whole grain nutrition; all-purpose flour can be substituted if necessary.
  • Do not overmix the batter to keep muffins tender and moist.
  • The candied ginger adds a lovely spicy sweetness; omit if sensitive to ginger.
  • Store leftover muffins in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
  • Maple syrup or honey can be adjusted to preferred sweetness or substituted with another liquid sweetener, but this may slightly alter flavor and texture.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/pumpkin-cream-cheese-muffins-recipe/