Description
Homemade pumpkin muffins with cream cheese icing deliver comforting autumn flavors in one delightful treat. Warm spices and rich cream cheese frosting create a perfect balance for seasonal baking pleasure.
Ingredients
Scale
- 1.5 cups (360 ml) canned pumpkin
- 3 whole eggs
- 1.5 cups (300 g) sugar
- 1.75 cups + 2 tbsps (240 g) all-purpose flour
- 2 tsps pumpkin pie spice
- 0.5 cup (120 ml) vegetable oil
- 1.5 tsps baking powder
- 1 tsp salt
- 2 oz (56 g) cream cheese (at room temperature)
- 0.75 cup (90 g) confectioners’ sugar
- 1 tbsp butter (at room temperature)
- 0.125 tsp ground cinnamon
- 4 tsps milk
- 1 handful sliced almonds (or chopped walnuts or pecans)
- dash of vanilla
Instructions
- Preparation: Warm the oven to 350°F (177°C) and thoroughly coat a 12-cup muffin tin with unsalted butter, preparing an extra pan if necessary.
- Mixing Wet Components: Whisk vegetable oil, eggs, granulated sugar, pumpkin puree, ground cinnamon, nutmeg, salt, and baking powder until achieving a silky, uniform blend.
- Incorporating Dry Ingredients: Gently fold all-purpose flour into the wet mixture using a spatula, blending minimally to maintain tender muffin texture.
- Baking Process: Fill muffin cups approximately 3/4 full and bake for 22-25 minutes, verifying doneness with a toothpick test – ensure no raw batter remains.
- Cooling Stage: Transfer muffins to a wire rack, allowing 15 minutes of cooling before carefully removing from the tin and completing the cooling process.
- Frosting Preparation: Cream together softened cream cheese and unsalted butter until smooth, then integrate whole milk, ground cinnamon, and vanilla extract.
- Finishing Touches: Gradually mix in confectioners’ sugar, adjusting milk to achieve desired frosting consistency, then lavishly spread over completely cooled muffins.
- Final Presentation: Optionally sprinkle chopped pecans or walnuts for enhanced texture, and store in an airtight container at room temperature for optimal freshness.
Notes
- Prevent Overmixing: Gently fold flour into wet ingredients to avoid developing tough, dense muffins with a rubbery texture.
- Temperature Precision: Use room temperature eggs and ingredients for better batter integration and even baking results.
- Moisture Control: Check muffins at 22 minutes to prevent overcooking, ensuring a soft, tender crumb with perfect moisture.
- Frosting Pro Tip: Allow muffins to cool completely before adding cream cheese icing to prevent melting and maintain beautiful decoration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 364
- Sugar: 28 g
- Sodium: 234 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 51 mg