The Ultimate Pumpkin Spice Muffins {with cream cheese filling!}
Simple. Delicious. Pumpkin-spiced! The Ultimate Pumpkin Spice Muffins are ultra-moist, full of warm pumpkin flavours, and bursting with the silkiest cream cheese frosting!! These muffins are the perfect Fall treat and best of all – they’re super easy to make! Follow along as I show you how to make the coziest, stress-free, pumpkin spice muffin recipe!!
These pumpkin spice muffins are an adaptation of my Easy Pumpkin Muffin recipe and aren’t just delicious – they’re a wonderful opportunity to slow down, savour the moment, and practice mindfulness in the kitchen! Throughout this recipe, I share “Sofia’s Baking Tips” which will make you feel more confident in the kitchen and mindful baking tips that will help you enjoy every step of your baking journey!
Why You’ll Love These Pumpkin Spice Muffins:
Easy to Share: Bake these muffins for family, friends, or simply as a self-care treat.
Beginner-friendly: No electric mixer required! Easy step-by-step instructions
Mindful: Each step in this recipe encourages mindfulness, turning baking into a calming ritual.
Bakery-style: Large, moist, pumpkin-spice muffins bring the perfect balance of cozy and fall comfort to every bite!
Surprise-filled: A creamy, tangy centre adds a delightful surprise to every bite.
Frequently Asked Questions:
What are pumpkin spice muffins?
Pumpkin spice muffins are soft, shareable, baked goods made with pumpkin puree and warm fall spices (such as cinnamon, nutmeg, and ginger). They are the perfect treat to warm up with on a cool fall day!
How can I practice mindfulness while baking?
Try focusing on your senses! I love to notice the sights, sounds, and smells that arise when I’m baking. Whether you’re measuring ingredients, stirring the batter, or waiting for the muffins to bake – the act of baking a simple and aromatic recipe can reduce stress and ground you in the moment.
Why are my muffins dense instead of light and fluffy?
Good question! In my experience, adding too much flour or over-mixing the batter is often the culprit. Fill a measuring cup with spoonfuls of flour and level off the top with a knife to ensure you don’t add too much flour. When you combine the wet and dry ingredients, mix them just until they’re incorporated and then STOP. If you stir too much, the muffins can become dense and tough.
Can I add mix-ins (nuts/chocolate) to these pumpkin spice muffins?
Of course! This recipe works really well with the addition of chopped nuts (especially walnuts or pecans). I would add 1/3 to 1/2 cup of crushed nuts to this recipe if you are looking to add a bit of nutty flavour and texture. You can also add chocolate chips if that is what you are craving! (with or without the cream cheese filling)
Can I make these muffins healthier?
You can substitute half of the oil in this recipe with unsweetened applesauce for a lower-fat version. Whole wheat flour can also be used to replace part of (or all) of the all-purpose flour for added fiber. Mindfully adjusting ingredients to fit your needs can enhance both the baking experience and the final result!
Can I make these gluten-free?
Yes you can! I recommend using your favourite 1:1 gluten-free flour substitute in the place of all-purpose flour. The texture will be slightly different, but they’ll still taste great! Be sure to follow the recommended cooking instructions of your flour blend as gluten-free blends will often require a few extra minutes of cooking time.
How do I store these muffins?
The Ultimate Pumpkin Spice Muffins can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 6 months!
What you’ll need to create this recipe:
Mindful baking begins when you gather your pumpkin spice muffin ingredients! As you measure and mix, take a moment to engage your senses—smell the warm spices, feel the texture of the flour, and notice the vibrant orange of the pumpkin puree.
Pumpkin Spice Muffins
- Sugars (granulated and light brown sugar)
- Pumpkin Puree (unsweetened, this is NOT prepared pumpkin pie filling!)
- Vegetable Oil (Canola or other light vegetable oil)
- Eggs (large, room temperature)
- Flour (all-purpose or wholewheat flour or Gluten-free flour blend*)
- Pumpkin Spices: cinnamon, ginger, nutmeg, cloves
- Baking Essentials: baking soda, baking powder, salt, vanilla extract
- Course Sugar *for decoration
Sofia’s Baking Tips: Gluten-free Substitute
You can use your favourite 1:1 gluten-free flour substitute in the place of all-purpose flour. Be sure to follow the recommended cooking instructions of your flour blend as gluten-free blends will often require a few extra minutes of cooking time.
Cream Cheese Frosting
- Cream Cheese (room temperature, softened)
- Butter (unsalted, softened)
- Powdered Sugar
- Vanilla Extract
- Heavy Cream (substitutes include water or milk)
- Salt
Sofia’s Baking Tips: Flavouring your frosting!
You can add 1/2 tsp of cinnamon to your frosting for an added hit of warmth and to make a delicious cinnamon cream cheese frosting!
Let’s make The Ultimate Pumpkin Spice Muffins!
Pumpkin Spice Muffins
Preheat your oven to 425F (400F convection oven). Prepare muffin tins with 12 paper liners. (note: you can use 1 muffin tin only or use 2, spacing muffins apart to allow more even heat distribution to each muffin). Set aside.
In a small bowl, combine flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg), and salt. Whisk to aerate and sift mixture. Set aside.
Slow down: Take your time with each step. There’s no rush—enjoy the process.
In a large bowl, combine sugars (granulated and light brown) with oil. Add pumpkin puree, eggs, and vanilla extract. Whisk to combine.
Use all your senses: Engage sight, smell, touch, and taste while you bake!
Add dry ingredients to large bowl containing wet mixture. Mix until just combined.
Divide pumpkin spice muffin batter into 12 muffin tins. Optional: sprinkle the tops of each muffin with coarse sugar.
Bake in preheated oven for ~22 min or until muffins have risen and a toothpick inserted into the centre comes out clean. Let cool for 5 minutes in the baking pan and transfer to a cooling rack to cool completely.
Use all your senses: Smell those beautifully warm, cinnamon-y aromas fill your kitchen!
Cream Cheese Frosting
In a large mixing bowl, mix together cream cheese and butter until creamed. Add powdered sugar, salt, and vanilla extract and mix again. Add heavy cream, as desired, to achieve a fluffy/spreadable consistency.
Whisk until smooth and transfer into a piping bag fit with a round tip (note: you can also just fill a piping bag with frosting and simply cut a small hole at the tip to allow the frosting to flow).
Assembly
Once your muffins are cool, score each muffin centre with an “X” using a sharp knife (note: this is done to create a hole for the frosting to enter).
Fill each muffin centre with approx. 1-2 tbsp of your cream cheese frosting.
Continue until all 12 muffins are filled, serve, and enjoy!
Share the Joy of Mindful Baking
If you enjoyed this mindful baking recipe, share it with friends and family! There’s something incredibly rewarding about spreading joy and comfort through homemade baked goods. Don’t forget to tag me on social media when you try these muffins—I can’t wait to see your mindful creations!!
Also check out:
Lemon Poppy Seed Muffins
Carrot Cake Muffins with Cheesecake Filling
Banana Nut Muffins
The Ultimate Pumpkin Spice Muffins {with cream-cheese filling!}
Ingredients
Small Bowl (Dry)
- 1 3/4 cups (210g) All-purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
Large Bowl (Wet)
- 1 cup (200g) Granulated Sugar
- 1/2 cup (100g) Light Brown Sugar
- 1/2 cup (110ml) Vegetable Oil Canola or other light vegetable oil
- 2 cups (450g) Pumpkin Puree unsweetened
- 2 Eggs large, room temperature
- 1 tsp Vanilla Extract
- Coarse Sugar
Frosting
- 4 oz (113g) Cream Cheese softened, room temperature
- 1/4 cup (56g) Unsalted Butter softened, room temperature
- 1 1/2 cups (180g) Powdered Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Heavy Cream
Instructions
Pumpkin Spice Muffins
- Preheat your oven to 425F (400F convection oven). Prepare muffin tins with 12 paper liners. (note: you can use 1 muffin tin only or use 2, spacing muffins apart to allow more even heat distribution to each muffin). Set aside.
- In a small bowl, combine flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg), and salt. Whisk to aerate and sift mixture. Set aside.
- In a large bowl, combine sugars (granulated and light brown) with oil. Add pumpkin puree, eggs, and vanilla extract. Whisk to combine.
- Add dry ingredients to large bowl containing wet mixture. Mix until just combined.
- Divide pumpkin muffin batter into 12 muffin tins. Optional: sprinkle the tops of each muffin with coarse sugar.
- Bake in preheated oven for ~22 min or until muffins have risen and a toothpick inserted into the centre comes out clean. Let cool for 5 minutes in the baking pan and transfer to a cooling rack to cool completely.
Cream Cheese Frosting
- In a large mixing bowl, mix together cream cheese and butter until creamed. Add powdered sugar, salt, and vanilla extract and mix again. Add heavy cream, as desired to achieve a fluffy/spreadable consistency.
- Whisk until smooth and transfer into a piping bag fit with a round tip (note: you can also just fill a piping bag with frosting and simply cut a small hole at the tip to allow the frosting to flow).
Assembly
- Once your muffins are cool, score each muffin centre with an "X" using a sharp knife (note: this is done to create a hole for the frosting to enter).
- Fill each muffin centre with approx. 1-2 tbsp of your cream cheese frosting.
- Continue until all 12 muffins are filled, serve, and enjoy!
Video
Notes
Sofia’s Tips:
- When freezing muffins, I recommend placing them in an air-tight freezer bag for up to 6 months of storage! To thaw, just remove them from the freezer, open the freezer bag, and allow them to thaw for up to 1h at room temperature.
- These pumpkin muffins can be stored for up to 2 days in an air-tight container at room temperature or 1 week in the fridge
- For GLUTEN-FREE pumpkin muffins: I recommend using a gluten-free 1:1 flour blend that equally replaces 1 cup of All-purpose flour with 1 cup of Gluten-free flour. The muffins will have a slightly denser, and more crumbly texture however they will be delicious and completely gluten-free! The moisture from the pumpkin aids in their moisture level. Be sure to follow the recommended cooking instructions of your particular flour blend as gluten-free blends will often require a few extra minutes of cooking time.
This recipe is fantastic and so simple! I am a corporate trainer and i use this all the time for my breakfast meetings. I use the 3X recipe and the yield is around 48 small tin muffins. There’s never a crumb left and they travel well too. I do cut the frosting sugar in half as the muffins are sweet enough on their own but do benefit from the frosting.
Hi there, thank you for your kind comment! I’m so happy to hear that you love this recipe and that it turns out well in larger batches. Wishing you a wonderful holiday baking season! – Sofia