In a large mixing bowl combine the ginger, cinnamon, molasses, oil, milk and 3 eggs until smooth. Stir in the spice cake mix.
In another bowl whisk together the cream cheese, 1 egg, sugar, and pumpkin puree.
Pour spice mix batter into prepared or lined muffin tins, until about halfway full. Top tins with pumpkin cream cheese batter.
Use the tip of a knife or a skewer to swirl the pumpkin cream cheese batter into the gingerbread.
Bake at 350F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Optional streusel topping: Whisk together 1 part butter, 2 parts flour, and 4 parts sugar (e.g. 1/4 cup butter, 1/2 cup flour, 1 cup sugar). A pinch of salt too, if you’d like.Add the topping immediately before baking.If you want to use a full 15 ounce can of pumpkin puree:Skip the oil and milk in the spice mix batter and use the remaining pumpkin puree instead! (This is similar to our spiced pumpkin cake recipe).