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Cozy Pumpkin Spice Muffins with Cream Cheese Frosting

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These tender, spiced pumpkin muffins topped with a thick, tangy cream cheese frosting started as a happy kitchen accident and have become a fall favorite. Perfectly moist with bakery-style domed tops, they’re simple enough for a weekday breakfast but special enough for a holiday brunch.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup milk, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Break up any brown sugar lumps.
  3. In a separate medium bowl, whisk eggs until light and frothy (about 30 seconds). Add pumpkin puree, oil, milk, and vanilla; whisk until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—a few streaks of flour are okay. Do not overmix.
  5. Divide batter evenly among the 12 muffin cups, filling each about ¾ full. For extra bakery-style tops, sprinkle coarse sugar on top.
  6. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a cooling rack.
  7. While muffins cool, make frosting: In a large bowl, beat softened cream cheese and butter until smooth and fluffy (about 2 minutes). Add sifted powdered sugar, vanilla, and salt. Beat on low until combined, then on medium-high for 2 minutes until light and fluffy.
  8. Wait until muffins are completely cool before frosting. Spread or pipe frosting generously. Optionally, top with cinnamon or pepitas.

Notes

Room temperature ingredients are crucial for best texture. Do not overmix the batter. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use flax eggs, coconut oil, and dairy-free cream cheese. Unfrosted muffins keep at room temperature for 3 days; frosted muffins keep in the fridge for 5 days. Freeze unfrosted muffins for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese frosting, fall baking, pumpkin spice, easy muffin recipe

Find it online: https://evadinnerideas.com/cozy-pumpkin-spice-muffins-with-cream-cheese-frosting/