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A delicious plate of Diving into Fall with These Pumpkin Cream Cheese Muffins

Diving into Fall with These Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are the perfect treat for fall, combining the warm flavors of pumpkin and spices with a creamy surprise in the center.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 120 ml coconut oil
  • 120 ml maple syrup or honey
  • 5 ml vanilla extract
  • 2 large eggs
  • 60 ml pumpkin butter
  • 240 ml pumpkin puree
  • 150 g white whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp cardamom
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp salt
  • 30 g candied ginger
  • 120 g cream cheese

Equipment

  • Muffin Tins

Method
 

  1. Preheat the oven to 350°F and line 12 muffin tins with paper liners.
  2. Stir together coconut oil, 1/2 cup maple syrup or honey, vanilla, eggs, pumpkin butter, and pumpkin puree in a bowl.
  3. Add flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, and salt. Mix until just combined.
  4. Fold in 2 tablespoons of candied ginger and divide the batter evenly among the prepared pans.
  5. Whip together cream cheese and 1 tablespoon of maple syrup or honey. Dollop 1 rounded teaspoon into the center of each muffin, pushing the cream halfway into the muffin.
  6. Mix 1/4 cup candied ginger with cinnamon sugar and sprinkle over each muffin.
  7. Bake for 18-20 minutes, until the tops are just set. Enjoy warm with butter, if desired.

Notes

These muffins are delicious warm and can be stored in an airtight container for a few days. Consider adding nuts or chocolate chips for extra texture.