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

MetricUS Imperial

Ingredients

Pumpkin Muffins

• 1 1/2 cups all-purpose flour
• 1/4 cup white sugar A heaping 1/4 cup
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 1/2 tsp Pumpkin Pie Spice
• 1/2 tsp salt
• 1/2 cup maple syrup
• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup melted butter 1 stick
• 1 tsp vanilla extract

Cream Cheese Frosting

• 8 oz regular cream cheese softened 1 block
• 1/2 cup butter softened 1 stick
• 1 tsp vanilla extract
• 3 cups powdered sugar

Prep Time 20 Cook Time 30 Servings MetricUS Imperial Ingredients Pumpkin Muffins 1 1/2 cups all-purpose flour 1/4 cup white sugar A heaping 1/4 cup 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1 1/2 tsp Pumpkin Pie Spice 1/2 tsp salt 1/2 cup maple syrup 1 cup pumpkin puree 2 large eggs 1/2 cup melted butter 1 stick 1 tsp vanilla extract Cream Cheese Frosting 8 oz regular cream cheese softened 1 block 1/2 cup butter softened 1 stick 1 tsp vanilla extract 3 cups powdered sugar

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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.