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!
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.
Tried this recipe?Let us know how it was!