Description
Soft, spiced pumpkin muffins filled with a creamy sweetened cream cheese swirl and topped with sugared candied ginger.
Ingredients
- 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
Instructions
- Preheat the oven to 350 °F (about 175 °C). Line 12 muffin cups with paper liners.
- In a bowl, whisk together the melted coconut oil, ½ cup maple syrup (or honey), vanilla, eggs, pumpkin butter, and pumpkin puree until well combined.
- Add the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, and salt. Mix until just combined (do not overmix).
- Fold in 2 tablespoons of candied ginger pieces into the batter. Divide the batter evenly among the 12 prepared muffin cups.
- In a separate bowl, whip together the cream cheese with 1 tablespoon of maple syrup (or honey). For each muffin, dollop approximately 1 rounded teaspoon of the cream cheese mixture into the center of the batter, pressing it partially into the muffin (but not fully through).
- Mix together the ¼ cup chopped candied ginger and the cinnamon sugar. Sprinkle this sugared ginger mixture over the tops of each muffin.
- Bake for 18–20 minutes, or until the muffin tops are just set. Remove from oven and allow to cool slightly before serving.
Notes
- Use spiced pumpkin butter, rather than plain pumpkin puree alone, for better flavor and less added moisture.
- You can roll or press the cream cheese swirl gently into the batter but avoid pushing it through the bottom.
- These muffins are best served slightly warm, with an optional smear of sweet butter.
- Store in the refrigerator or covered at room temperature; they may keep well for about 4–5 days or can be frozen.
- For a gluten‑free version, you could try a 1:1 gluten‑free flour blend (untested).
- If you don’t have coconut oil, alternatives like butter or another neutral oil may work (users have substituted butter successfully).
Nutrition
- Serving Size: 1 muffin
- Calories: 249 kcal
