why make this recipe

Pumpkin muffins with cream cheese frosting are perfect for fall or anytime you crave a delicious treat. They are moist, flavorful, and topped with a rich frosting that adds a delightful touch. These muffins are great for breakfast, snacks, or even dessert. Plus, they’re easy to make and sure to please everyone!

how to make Pumpkin Muffins with Cream Cheese Frosting

Ingredients:

• Flour
• Sugar
• Baking powder
• Baking soda
• Salt
• Pumpkin puree
• Eggs
• Oil
• Milk
• Pumpkin pie spice
• Cinnamon
• Cream cheese
• Butter
• Powdered sugar
• Vanilla extract

Directions:

1. Preheat your oven to a temperature suitable for muffins (usually around 350°F or 175°C).

2. In one bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

3. In a separate bowl, mix the wet ingredients: pumpkin puree, eggs, oil, and milk.

4. Pour the wet ingredients into the bowl with the dry ingredients. Mix them together until just blended. Be careful not to overmix.

5. Fill muffin tins with the batter, about two-thirds full.

6. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, usually about 18-20 minutes.

7. While the muffins bake, make the frosting. Beat the cream cheese and butter together in a bowl until smooth.

8. Gradually add in the powdered sugar and vanilla extract. Mix in a pinch of cinnamon to taste.

9. Once the muffins have cooled, frost them with the cream cheese frosting.

how to serve Pumpkin Muffins with Cream Cheese Frosting

These pumpkin muffins are best served fresh but can be enjoyed at room temperature. They pair well with a cup of coffee or tea. You can also sprinkle a little extra cinnamon on top for added flavor and presentation.

how to store Pumpkin Muffins with Cream Cheese Frosting

Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week. You can also freeze the muffins for up to 3 months. Just be sure to thaw them completely and frost them after reheating.

tips to make Pumpkin Muffins with Cream Cheese Frosting

• For extra moisture, use fresh pumpkin puree or canned pumpkin that is not too watery.
• Be careful not to overmix the muffin batter; mix until just combined.
• If the frosting is too thick, add a little milk to reach your desired consistency.
• You can add nuts or chocolate chips to the muffin batter for added texture.

variation

You can try adding chopped nuts like walnuts or pecans for a crunchy texture. Another variation is to fold in some chocolate chips for a sweet surprise inside the muffins!

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may make the muffins denser.

Can I make these muffins without eggs?
Yes, you can use a flaxseed meal or applesauce as an egg substitute to make them egg-free.

How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done.