Pumpkin Cream Cheese Muffins Recipe

Pumpkin cream cheese cupcakes. Superior to Starbucks' pumpkin muffin. These muffins melt on your tongue. Soft pumpkin bread contains pumpkin butter, canned pumpkin, maple syrup, chai, sweetened whipped cream cheese, and sugared ginger. Yum only! Have them plain or with sweet butter. Great for autumn weekends! 

Ingredient

– 1/2 cup melted coconut oil – 1/2 cup, plus 1 tablespoon maple syrup or honey – 1 tablespoon vanilla extract – 2 large eggs, at room temperature – 3/4 cup pumpkin butter – 3/4 cup pumpkin puree – 1 1/2 cups white whole wheat flour – 1 1/2 teaspoons baking powder – 1/2 teaspoon baking soda – 1 teaspoon cinnamon – 1/2 teaspoon ginger – 1/8 teaspoon cardamom – 1/8 teaspoon grated nutmeg – 1/8 teaspoon ground cloves – 1 teaspoon kosher salt – 2 tablespoons candied ginger pieces – 8 ounces cream cheese, at room temperature SUGARED GINGER TOPPING – 1/4 cup candied ginger pieces – 1 tablespoon cinnamon suga

Direction

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1

Heat the oven to 350°F. Paper-line 12 muffin trays. 

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2

Mix coconut oil, 1/2 cup maple/honey, vanilla, eggs, pumpkin butter, and pumpkin in a basin. 

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3

Combine flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, and salt. Just blend. Mix in 2 teaspoons candied ginger. 

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4

Evenly distribute batter in pan. Mix cream cheese and 1 tablespoon maple/honey in a bowl. Put 1 rounded teaspoon of cream in the centre of each muffin, partially filling it. 

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5

Mix 1/4 cup candied ginger and cinnamon sugar. Top each muffin. Tops should be only set after 18–20 minutes. If desired, serve warm with butter. 

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Maple Almond Banana Muffins with Cinnamon Cardamon Butter Recipe 

also see

also see

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