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Pumpkin Spice Muffins
Lacey Baier of A Sweet Pea Chef
These pumpkin spice muffins come out soft, moist, dense and delicate.
5
from
6
votes
Print Recipe
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Bread, Dessert
Cuisine
American
Servings
12
regular or 6 jumbo muffins
Calories
371
kcal
Equipment
mixing bowl
muffin tin
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Ingredients
1x
2x
3x
For The Pumpkin Spice Muffins:
1
cup
pumpkin puree
1
cup
sugar
⅓
cup
vegetable oil
plus more if greasing muffin tin
2
eggs
1
teaspoon
ground cinnamon
½
teaspoon
ground nutmeg
¼
teaspoon
ground cloves
¼
teaspoon
allspice
¼
teaspoon
kosher salt
⅛
teaspoon
ground ginger
1 ½
cups
all purpose flour
1
teaspoon
baking powder
1
teaspoon
baking soda
For The Cream Cheese Frosting:
4
tablespoon
unsalted butter
softened
4
oz
cream cheese
½ package, softened
½
teaspoon
pure vanilla extract
2
cups
powdered sugar
Instructions
Preheat oven to 350 degrees.
Grease a muffin tin with vegetable oil or line with cups.
In a large mixing bowl, combine pumpkin puree, sugar, vegetable oil, eggs, cinnamon, nutmeg, cloves, allspice, salt and ginger. Stir to combine.
Add flour, baking powder and baking soda and stir just until incorporated.
Pour mixture into muffin tin and place into oven.
Bake in oven for 20-25 minutes, or until a knife inserted into the center comes out clean.
While muffins are baking, beat butter and cream cheese until smooth using a stand mixer or hand mixer. Then, add the vanilla. and mix to combine.
Slowly, add the powdered sugar and beat until thick and spreadable.
Nutrition
Serving:
1
muffin
Calories:
371
kcal
Carbohydrates:
57.8
g
Protein:
12.5
g
Fat:
10.3
g
Saturated Fat:
4.8
g
Cholesterol:
68.3
mg
Sodium:
639.9
mg
Fiber:
2.7
g
Sugar:
23.9
g
Vitamin A:
550
IU
Vitamin C:
6.6
mg
Calcium:
70
mg
Iron:
1.8
mg
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