Fall has arrived with these fluffy and moist Pumpkin Muffins with Spiced Cream Cheese Frosting. If you love pumpkin spice, you will LOVE these muffins!
35 minutes
18 muffins
Brown Sugar
Eggs
Flour
Pumpkin Puree
pumpkin muffins
Sugar
Salt
Milk
Baking Soda
Pumpkin Pie Spice
Vanilla Extract
Try these reusable silicone baking cups! Disposable ones contribute to unnecessary waste—plus these save you money over time!
(Affiliate link)
Preheat your oven to 350°F and line or spray your muffin tin.
In a large mixing bowl, use a hand mixer to cream together pumpkin puree, butter, and sugars until well combined.
Add the eggs and vanilla extract and mix until just integrated.
Add flour, baking soda, salt, and pumpkin pie spice, and mix until the batter is smooth and there are no lumps.
Add milk, about 1/4 cup at a time, mixing in between, until well combined.
Fill each cup in your muffin tin about 3/4 of the way with the batter, leaving just a little bit of room to rise.
Bake 17-22 minutes until a toothpick comes out clean. Let them cool while you make the frosting.
Butter
Cream Cheese
Vanilla Extract
Powdered Sugar
cream cheese frosting
Cloves
Allspice
Cinnamon
Save more plastic waste—consider these these Reusable Piping Bags!
(Affiliate link)
In a large mixing bowl, use a hand mixer to beat cream cheese, butter, and vanilla extract together until smooth.
Add the cloves, cinnamon, and all-spice, and mix until they are evenly distributed.
Add 1 cup of the powdered sugar and beat until fully integrated. Continue to slowly add powdered sugar, continuously mixing until desired consistency is achieved.
Wait until muffins are completely cooled to use a piping bag or spatula to generously frost each muffin. Enjoy!
Make sure your butter and cream cheese are at room temperature. In a rush? Microwave them in 15 second-intervals until just softened—not melted!