Description
Moist pumpkin muffins crowned with silky cream cheese icing bring autumn’s warmth to your breakfast table. Spiced with cinnamon and nutmeg, these delightful treats offer comfort in each tender, flavorful bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 ml) canned pumpkin
- 3 eggs
- 1 ½ cups (300 g) sugar
- 1 ¾ cups + 2 tablespoons (240 g) all-purpose flour
- ½ cup (120 ml) vegetable oil
Spices and Seasonings:
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ⅛ teaspoon ground cinnamon
- dash of vanilla
Cream Cheese Icing and Toppings:
- 2 ounces (56 g) cream cheese (at room temperature)
- ¾ cup (90 g) confectioners’ sugar
- 1 tablespoon butter (at room temperature)
- 4 teaspoons milk
- 1 handful or 2 of sliced almonds (chopped walnuts or pecans)
Instructions
- Preheat the oven to 350°F (177°C) and generously grease a 12-cup muffin tin with unsalted butter, preparing an additional pan for extra batter if needed.
- In a large mixing bowl, whisk together vegetable oil, large eggs, granulated sugar, canned pumpkin puree, ground cinnamon, nutmeg, salt, and baking powder until the mixture transforms into a smooth, uniform consistency.
- Carefully fold all-purpose flour into the wet ingredients using a spatula, mixing gently until just incorporated to prevent developing tough muffin textures.
- Distribute the batter evenly into muffin cups, filling each approximately 3/4 full to allow proper rising during baking.
- Transfer the muffin tin to the preheated oven and bake for 22-25 minutes, checking doneness by inserting a clean toothpick into the center of a muffin – it should emerge without wet batter.
- Remove muffins from the oven and allow them to cool on a wire rack for 15 minutes, then gently remove from the tin to complete cooling.
- For the cream cheese frosting, beat softened cream cheese and unsalted butter in a separate bowl until achieving a smooth, creamy texture.
- Incorporate whole milk, ground cinnamon, and pure vanilla extract into the cream cheese mixture, blending thoroughly.
- Gradually add confectioners’ sugar, adjusting milk quantity to reach desired frosting consistency – thinner for drizzling or thicker for spreading.
- Once muffins are completely cooled, generously frost each one and optionally garnish with chopped pecans or walnuts for added crunch and flavor.
- Store frosted muffins in an airtight container at room temperature for up to 4 days, keeping away from direct sunlight or heat sources.
Notes
- Whip up these seasonal delights when autumn’s crisp breeze starts teasing your kitchen windows.
- Pumpkin spice lovers will go crazy for the warm, comforting flavors packed into every tender bite.
- Cream cheese frosting transforms these humble muffins into a decadent breakfast or afternoon treat that feels like pure indulgence.
- Baking these muffins fills your home with an irresistible aroma of cinnamon, nutmeg, and sweet pumpkin that promises cozy moments ahead.
- Perfectly portable and freezer-friendly, these muffins can be prepared in advance and enjoyed throughout the week with minimal fuss.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 288 kcal
- Sugar: 24g
- Sodium: 187mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg