Tag: muffins

Pumpkin Muffins with Cream Cheese Frosting

Since Thanksgiving is quickly approaching, I thought it was time to break out the pumpkin. To be completely transparent, historically I’ve never been a fan of pumpkin. Pumpkin spice lattes are not my thing and I find pumpkin pie to be quite overrated. In the last 2 years, I’ve been trying to branch out and I have discovered that I do like pumpkin in cake forms. Pumpkin muffins and pumpkin bread have become one of go to recipes around this time of year.

Are you looking to change up your Thanksgiving dessert this year? If so, I have the perfect recipe for you! Pumpkin Muffins with Cream Cheese Frosting are a cross between a muffin and a cupcake. The reason I can’t completely classify this as a cupcake is because the pumpkin cake is not overly sweet, so it eats more like a muffin. Maple syrup and cinnamon slightly sweeten this pumpkin muffin. Top this muffin with a rich and decadent cream cheese frosting and then this muffin is transformed into a crossbreed of muffin and cupcake. The frosting is super sweet, which is a nice compliment to the muffins since they are not overly sweet. Perfectly spiced pumpkin muffins topped with a sweet cream cheese frosting will make a perfect addition to your Thanksgiving table. Heck maybe don’t even wait until dinner and indulge in these bad boys for Thanksgiving breakfast. I won’t judge!

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 Pumpkin Muffins with Cream Cheese Frosting
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Prep Time 20
Cook Time 30
Servings
Ingredients
Pumpkin Muffins
Cream Cheese Frosting
Prep Time 20
Cook Time 30
Servings
Ingredients
Pumpkin Muffins
Cream Cheese Frosting
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place ½ cup of butter in a microwave safe bowl and microwave until completely melted. Let it cool while you mix together your dry ingredients.
  3. In a separate bowl mix together all your dry ingredients, 1 ½ cups of all-purpose flour, a heaping ¼ cup of white sugar, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, 1 ½ tsp pumpkin pie spice and ½ tsp salt.
  4. In a stand mixer, combine your wet ingredients. Crack 2 large eggs into the mixing bowl, add 1 tsp of vanilla extract, 1 cup of pumpkin puree, ½ cup maple syrup and ½ cup of melted butter. Mix on low until combined.
  5. Slowly add the dry ingredients into the wet mixture, mixing on medium speed until thoroughly combined.
  6. Line a muffin tin with liners. Fill each muffin liner up ¾ of the way with the batter. Bake muffins for 20-25 minutes at 350 degrees F. Remove the muffins from oven and place them on a cooling rack to cool.
  7. Finally, while the muffins are cooling make the frosting. Using a hand mixer or stand mixer, combine ½ cup of softened butter (1 stick), 8 oz of softened cream cheese (1 block), 1 tsp of vanilla extract and 3 cups of powdered sugar on medium speed until smooth.
  8. Once the muffins have cooled, frost them and decorate as desired.
Recipe Notes

Muffins must be refrigerated if topped with cream cheese frosting.

Sweet Strawberry & Chocolate Chip Muffins

I’m not going to lie, but it’s been difficult to get back into my normal routine post honeymoon. I’m still reminiscing back to our mornings of sleeping in and our long, laid back, beachfront breakfasts. Derek and I rarely take the time to sit down and have breakfast together at home. We are more of the spring out of bed, grab a granola bar and go-go-go type of people, which again is why it’s been hard to get back into the swing of things.

Our nice leisurely Jamaican breakfasts were such a treat and the perfect way to start the day! So now that we are back, I’m vowing to cook us a home cooked breakfast at least once a week. Sitting down and having breakfast together is such a nice way to spend quality time together, especially on the weekends.

One of my favorite breakfast items in Jamaica were the freshly baked pastries. We indulged in English muffins, bagels and of course delicious muffins. I love muffins because it’s kind of like eating dessert for breakfast. Feeling inspired after our trip, I spent a Saturday morning whipping up these delicious Sweet Strawberry & Chocolate Chip Muffins. Strawberries are in season and they have been amazingly sweet this summer. Also, I’ve been picking up 16 oz containers of strawberries for less than $2 at my local grocery store, which is awesome!

Strawberries and chocolate are the ultimate pair. These muffins are sweet, moist and the perfect summery morning treat. Whether you prepare them for a leisurely Sunday brunch or so that you  can easily grab one out of the fridge on your way to work, these muffins are sure to be the perfect start to your day.

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 Sweet Strawberry & Chocolate Chip Muffins
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Prep Time 30 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Prep Time 30 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Melt 4 tbsp of butter in a microwave safe bowl and set aside to cool.
  3. Combine the dry ingredients in a large bowl, gently whisking together 2 ½ cups of all-purpose flour, 1 cup of sugar, 4 teaspoons of baking powder and ½ teaspoon of salt.
  4. In a stand mixer, crack 2 large eggs into the mixing bowl. Add 1 cup of milk and ½ cup of vegetable oil to the eggs and mix together for 2 minutes on low speed. Next, add the melted butter and 1 tsp of vanilla extract to the egg mixture, mixing on low until combined.
  5. In small batches, slowly mix in the combined dry ingredients, mixing on medium speed, until the batter is completely combined and lump free.
  6. Next, wash your strawberries and pat them dry with a clean towel. Dice your strawberries. Once your strawberries are diced, put them in a clean bowl and toss with 1 tablespoon of sugar. The extra sugar will help to bring out that sweet strawberry flavor even more.
  7. Add the chocolate chips and diced strawberries to the batter. Mix in the fruit and chocolate on low speed until combined.
  8. Line your muffin pan with muffin liners. Scoop the batter into the muffin liners, approximately 2/3 of the way full.
  9. Bake at 375 degrees F for 25 minutes until the muffins are golden brown. Remove the muffins from oven. Immediately remove the muffins from the tin and place them on a cooling rack.
  10. After the muffins cool completely, store them in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Recipe Notes

I prefer these muffins cold, so most definitely refrigerate these after they are cool for the best results.