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Pumpkin Spice Muffins with Cream Cheese Frosting

The cream cheese frosting really makes these pumpkin spice muffins! Perfect for wet fall days.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 12 muffins

Ingredients

Muffins:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 tablespoons butter cut into pieces
  • 1 heaping cup pumpkin puree
  • 1/2 cup evaporated milk
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1/2 cup golden raisins optional; I did not add them

Cinnamon Sugar Mixture:

  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Cream Cheese Frosting:

  • 1/4 cup softened butter
  • 4 ounces cream cheese
  • 1/2 pound powdered sugar
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 400 degrees. Generously grease 12 muffin tins.
  2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins.
  3. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
  4. For the Cream Cheese Frosting: Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
  5. Store in fridge, as icing will soften at room temperature.

Recipe Notes

Source: The Pioneer Woman