Description
Tender muffins infused with pumpkin, cinnamon, and nutmeg, topped with a rich cream cheese glaze, perfect for autumn.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and both sugars until evenly combined.
- Mix together pumpkin puree, milk, vegetable oil, eggs, and vanilla until smooth and homogenous in a separate bowl.
- Add the wet mixture to the dry ingredients, stirring gently until just combined—avoid over-mixing!
- Fill your muffin liners about 2/3 full with the batter.
- Bake in the oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the cream cheese glaze by mixing cream cheese, powdered sugar, and milk until smooth.
- Drizzle the glaze over the cooled muffins before serving.
Notes
For a twist, substitute vegetable oil with melted coconut oil or half the flour with whole wheat flour. To make ahead, prepare the batter a day in advance and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, cinnamon muffins, fall recipes, autumn baking, brunch