Pumpkin Cream Cheese Muffins
Serves 12
20 mins prep
20 mins cook
40 mins total
Serve these with tea, coffee, hot cocoa, or even a steaming mug of cider for the quintessential fall treat!
Sugared Ginger Topping
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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).
