Save Moist gingerbread muffins infused with pumpkin and warm spices, topped with a creamy pumpkin filling in a thumbprint center—perfect for autumn gatherings and cozy treats.
The first time I made these gingerbread pumpkin muffin thumbprints was for a family fall brunch. Everyone loved the combination of the spicy gingerbread muffin with that creamy pumpkin center—they disappeared quickly!
Ingredients
- Muffin Base: 1 3/4 cups (220 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 cup (115 g) unsalted butter (softened), 1/2 cup (100 g) brown sugar, 1/4 cup (60 ml) molasses, 2 large eggs, 3/4 cup (180 ml) pumpkin puree, 1/4 cup (60 ml) milk, 1 teaspoon vanilla extract
- Pumpkin Cream Filling: 1/2 cup (120 g) cream cheese (softened), 1/4 cup (60 g) pumpkin puree, 1/4 cup (30 g) powdered sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract
Instructions
- Prep Muffin Tin:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Cream Butter and Sugar:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the molasses and eggs, one at a time.
- Add Wet Ingredients:
- Mix in pumpkin puree, milk, and vanilla extract until well combined.
- Incorporate Dry Ingredients:
- Gradually fold in the dry ingredients until just incorporated.
- Fill and Bake:
- Divide the batter evenly among the muffin cups. Bake for 15 minutes.
- Create Thumbprints:
- Remove from the oven and carefully press a shallow indent into the center of each muffin.
- Complete Baking:
- Return muffins to the oven and bake for 5 more minutes or until a toothpick inserted into the muffin (not the center) comes out clean.
- Prepare Filling:
- Beat together cream cheese, pumpkin puree, powdered sugar, cinnamon, and vanilla until smooth and creamy.
- Fill Muffins:
- Once muffins are cool, spoon or pipe the pumpkin cream filling into each thumbprint center.
- Serve:
- Serve at room temperature or chilled.
Save My kids always help create the little thumbprints, and watching them stuff the centers with pumpkin cream is a sweet family ritual each November.
Required Tools
You will need a muffin tin, mixing bowls, an electric mixer or whisk, measuring cups and spoons, plus a spoon or piping bag for filling the thumbprints.
Allergen Information
This recipe contains wheat (gluten), dairy (butter, cream cheese, milk), and eggs. If using store-bought ingredients, always check labels for potential allergens.
Nutritional Information
Each muffin contains approximately 240 calories, 10 g total fat, 34 g carbohydrates, and 3 g protein.
Save Share these spiced treats at your next autumn gathering for a cozy and delicious centerpiece. They're sure to earn compliments from family and friends!
Recipe FAQ
- → How do I make the thumbprint center in the muffins?
After partially baking, gently press an indent into the center of each muffin with a spoon or your thumb to create space for the filling.
- → Can I make these muffins gluten-free?
Yes, substitute gluten-free all-purpose flour for regular flour to make a gluten-free batch without sacrificing texture.
- → What is the best way to store them?
Place the muffins in an airtight container and refrigerate for up to 3 days to maintain freshness and moisture.
- → Can I use a different filling instead of pumpkin cream?
Feel free to swap the pumpkin cream filling with other creamy fillings like spiced cream cheese, chocolate ganache, or fruit preserves.
- → Do these muffins pair well with beverages?
They pair wonderfully with hot drinks such as spiced chai, apple cider, or coffee for a cozy experience.
- → Can I add nuts to the muffin topping?
Yes, sprinkle chopped toasted pecans or walnuts over the filling for extra crunch and flavor.