halfbakedharvest4.9
Pumpkin Cream Cheese Muffins
Serve these with tea, coffee, hot cocoa, or even a steaming mug of cider for the quintessential fall treat!
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.2. In a bowl, stir together the coconut oil, 1/2 cup maple/honey, vanilla, eggs, pumpkin butter, and pumpkin. Add the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, and salt. Mix until just combined. Fold in 2 tablespoons candied ginger. Divide the batter evenly among the prepared pan.3. In a bowl, whip together the cream cheese and 1 tablespoon of maple/honey. Dollop 1 rounded teaspoon into the center of each muffin, pushing the cream halfway into the muffin, but not fully. 4. Mix 1/4 cup candied ginger and cinnamon sugar. Sprinkle over each muffin. Bake ⏱️ 18-20 minutes, until the tops are just set. Enjoy warm with butter (if desired).
cup melted coconut oil1/2cup, plus 1 tablespoon maple syrup or honey1/2cup pumpkin butter3/4cup pumpkin puree3/4cups white whole wheat flour1 1/2cup candied ginger pieces1/4large eggs, at room temperature2cinnamon1 teaspooncinnamon sugar1 tablespooncream cheese, at room temperature8 ounces
Nutrition Facts
calories
249 kcal
serving Size
1 serving
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