Pumpkin Ginger Cream Cheese Muffins
These moist, warmly spiced muffins are a celebration of fall—rich with pumpkin, swirled with tangy cream cheese, and topped with a sparkling ginger-cinnamon crunch. Whether for breakfast or a cozy treat, they bring big seasonal flavor in every bite.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
Ingredients
Batter:
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
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
4 tbsp candied ginger, chopped
Cream Cheese Filling:
16 oz cream cheese, at room temperature
Ginger Crunch Topping:
½ cup candied ginger, chopped
2 tbsp cinnamon sugar
Instructions
Preheat Oven: Set to 350°F (175°C). Line muffin tins with 20–24 liners.
Make the Batter: In a large bowl, whisk oil, syrup, vanilla, eggs, pumpkin butter, and purée until smooth. Stir in flour, baking powder, baking soda, spices, and salt until just combined. Fold in chopped candied ginger.
Fill Muffins: Spoon batter into liners, filling ⅔ full. Add a spoonful of cream cheese to each center and lightly swirl.
Top & Bake: Mix topping ingredients and sprinkle over muffins. Bake for 22–25 minutes, until golden and a toothpick comes out clean (except for cream cheese).
Cool & Enjoy: Let cool in the pan for 10 minutes, then transfer to a wire rack.
Nutrition
- Calories: 290
- Sugar: 15g
- Fat: 18g
- Carbohydrates: 27g
- Protein: 5g
Find it online: https://flavorscroll.com/pumpkin-ginger-cream-cheese-muffins/