Cream Cheese Swirled Pumpkin Muffins with Candied Ginger

These cream cheese swirled pumpkin muffins are the ultimate fall treat. They’re soft, spiced just right, and filled with a sweet swirl of cream cheese. I also top them with sugared candied ginger for that perfect balance of cozy spice and creamy richness. Whether it’s for breakfast, a snack, or a seasonal dessert, I find these muffins hard to resist.

Why I Love This Recipe

I love how this recipe balances texture and flavor — the soft, moist pumpkin muffin, the creamy center, and the slightly crunchy, sweet-spiced topping. The use of both pumpkin puree and pumpkin butter makes each bite deeply flavorful and perfectly seasonal. I also like how easy they are to make in just one bowl, with an added swirl of cream cheese that takes them over the top. And let’s not forget the candied ginger — it adds an exciting zing that makes these muffins feel extra special.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup melted coconut oil

• ½ cup + 1 tablespoon maple syrup (or honey)

• 1 tablespoon vanilla extract

• 2 large eggs, at room temperature

• ¾ cup pumpkin butter (spiced)

• ¾ cup pumpkin puree

• 1½ cups white whole wheat flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon cinnamon

• ½ teaspoon ginger

• ⅛ teaspoon cardamom

• ⅛ teaspoon grated nutmeg

• ⅛ teaspoon ground cloves

• 1 teaspoon kosher salt

• 2 tablespoons candied ginger pieces (for folding into batter)

• 8 ounces cream cheese, at room temperature

Sugared Ginger Topping:

• ¼ cup candied ginger pieces, finely chopped

• 1 tablespoon cinnamon sugar

Directions

1. I preheat the oven to 350 °F (about 175 °C) and line 12 muffin cups with paper liners.

2. In a mixing bowl, I whisk together the melted coconut oil, ½ cup maple syrup (or honey), vanilla, eggs, pumpkin butter, and pumpkin puree until smooth.

3. Then I add the flour, baking powder, baking soda, and all the spices — cinnamon, ginger, cardamom, nutmeg, cloves, and salt — and stir until just combined, being careful not to overmix.

4. I fold in 2 tablespoons of candied ginger pieces and divide the batter evenly among the 12 muffin cups.

5. In a small bowl, I mix the cream cheese with 1 tablespoon of maple syrup (or honey), then add about 1 rounded teaspoon of this mixture to the center of each muffin, pressing it in just slightly.

6. I combine the chopped candied ginger and cinnamon sugar and sprinkle it generously over each muffin.

7. Finally, I bake them for 18–20 minutes until the tops are set, then let them cool slightly before enjoying.

Servings and timing

This recipe makes 12 muffins. The prep time takes around 20 minutes, and baking takes 18–20 minutes, making the total time about 40 minutes. I find one muffin is the perfect single serving.

Variations

I sometimes switch things up by using honey instead of maple syrup for a different kind of sweetness. If I want to make these gluten-free, I swap in a 1:1 gluten-free flour blend — though I haven’t fully tested it yet. For a different flavor profile, I skip the candied ginger and top the muffins with chopped pecans or a crumb topping instead. And when I’m out of coconut oil, I use melted butter or a neutral oil — both work well.

Storage/Reheating

These muffins keep well for about 4–5 days. I store them in an airtight container either at room temperature or in the fridge. To reheat, I pop one in the microwave for about 10–15 seconds to bring back that just-baked warmth. If I plan to keep them longer, I freeze them and warm them up individually as needed.

FAQs

How do I prevent the cream cheese swirl from sinking to the bottom?

I only press the cream cheese swirl gently into the batter, making sure not to push it too deep. That way, it stays near the center as the muffin rises.

Can I use just pumpkin puree instead of pumpkin butter?

I recommend using both because pumpkin butter adds extra flavor and less moisture. If I use only puree, I find the muffins can turn out a bit bland or too soft.

What’s a good substitute for candied ginger?

If I don’t have candied ginger, I use chopped dried cranberries or mini chocolate chips for a different spin. They won’t have the same spice, but they still add great texture and sweetness.

Can I make these muffins ahead of time?

Yes, I often make them the night before and either refrigerate or freeze them. They reheat beautifully in the microwave or oven.

What kind of cream cheese works best?

I use full-fat cream cheese at room temperature for the best texture and richness. I find that reduced-fat versions can be a bit too soft or watery.

Conclusion

These cream cheese swirled pumpkin muffins have become one of my go-to fall bakes. I love the rich spiced flavor, creamy surprise inside, and that sweet-sparkly ginger topping. Whether I’m making them for a cozy weekend treat or prepping ahead for a busy week, they always bring that perfect balance of comfort and indulgence.