Sweet Potato Muffins With Ginger Cream Cheese Filling Recipe
Give fall brunch a festive touch! These sweet potato muffins with ginger cream cheese filling feature an ultra fluffy, tender crumb and a lively fall spice kick. Perfect for Thanksgiving breakfast or a casual autumn gathering with friends.
How to Make the Best Sweet Potato Muffins With Ginger Cream Cheese Filling
These sweet potato muffins are the ultimate fall breakfast treat. With a fluffy, tender crumb and a vibrant spice profile that celebrates autumn flavors, they’re perfect for Thanksgiving morning or any seasonal brunch gathering. The crowning jewel is the creamy ginger cream cheese filling that adds a luxurious texture and bright spice note to every bite.
What makes this recipe special is the technique of starting the muffins in a hot 425-degree oven before reducing the heat to 350 degrees. This creates a beautiful, lightly crispy exterior while keeping the inside incredibly moist and tender. The combination of mashed sweet potatoes, warm spices, and pecans creates a comforting breakfast that tastes like fall in a muffin form.
Whether you’re serving them at a holiday brunch or enjoying one with your morning coffee, these muffins are sure to impress. You can make a batch on the weekend and enjoy them throughout the week—they keep well in an airtight container for several days.
Sweet Potato Muffins With Ginger Cream Cheese Filling
Give fall brunch a festive touch! These sweet potato muffins with ginger cream cheese filling feature an ultra fluffy, tender crumb and a lively fall spice kick. Perfect for Thanksgiving breakfast or a casual autumn gathering with friends.
Ingredients
Ginger Cream Cheese Filling
Sweet Potato Muffins
Instructions
Ginger Cream Cheese Filling
- Beat together the softened cream cheese, sugar and ginger until fluffy.
- Set aside.
Sweet Potato Muffins
- Heat oven to 425 degrees and place baking liners in a muffin tray. Set aside.
- In a large mixing bowl, stir together flour, dark brown sugar, cinnamon, ginger, salt, baking soda and baking powder until well combined. Some lumps will be unavoidable, but try to break up any big brown sugar lumps.
- In a separate large mixing bowl, whisk together eggs, mashed sweet potatoes, whole milk, vegetable oil, melted butter and vanilla extract until combined.
- Pour the wet ingredients over the dry ingredients and fold just until combined. Do not overmix. Leaving some lumps is OK. The batter won't be perfectly smooth.
- Spoon the batter into baking liners so that it's 3/4 full. Dollop some ginger cream cheese filling, about 2 teaspoons, on top of each muffin and sprinkle pecans on the batter on the side. Place in the 425-degree oven. Keeping the oven closed, immediately turn oven temperature to 350 degrees. Bake until a toothpick comes out clean on the muffin part, about 20 minutes. Remove from oven. As soon as they're cool enough to handle, remove from the muffin pan and place on a wire rack to cool.
Notes
- See note on preparing mashed sweet potatoes if you need to prepare them from scratch.