Pumpkin Muffins with Cinnamon Frosting: Your New Favorite Fall Dessert

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Why You’ll Love These Pumpkin Muffins with Cinnamon Cream Cheese Frosting

Ingredients for Perfect Pumpkin Muffins

Optional Add-Ins

How to Make Moist and Fluffy Pumpkin Cupcakes

https://youtu.be/bw5nWfI2Dm8

Tips for Decorating Your Pumpkin Muffins

Pro Tip: Mix equal parts cinnamon and sugar, and sprinkle generously on top of the batter before baking for that extra-special finish.

Storage Tips for Pumpkin Muffins with Cream Cheese Frosting

Wondering how to keep your pumpkin muffins with cream cheese frosting fresh and delicious?
It’s easy with the right storage techniques! Because these muffins are topped with cream cheese frosting, they need to be stored in the refrigerator to prevent the frosting from spoiling. Simply place the muffins in an airtight container and refrigerate them for up to 4-5 days.

For best results, bring them to room temperature before serving to enjoy that perfectly moist texture.

Can You Freeze Pumpkin Muffins?

Pairing Ideas for Pumpkin Muffins with Cinnamon Frosting

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Pumpkin Muffins with Cinnamon Frosting: Your New Favorite Fall Dessert

Soft, moist, and packed with warm spices, these muffins are the perfect autumn treat. They’re super easy to whip up and will fill your kitchen with the most delicious smell!
5 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert
Servings 24 cupcakes

Ingredients
  

Pumpkin Muffins

  • 2 cups all-purpose flour
  • tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1 cup white sugar
  • cup brown sugar
  • ½ cup vegetable oil
  • 3 eggs room temperature
  • 1 cup pumpkin puree
  • ¾ cup milk nut milk works as well

Cinnamon Frosting

  • 1(8oz) package cream cheese softened
  • cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Instructions
 

For the Cupcakes

  • Preheat the oven to 375℉
  • Grease or line 24 muffin cups with paper liners
  • Mix dry ingredients: Flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
  • In a large bowl, beat the white sugar, oil and brown sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Mix in the pumpkin puree and milk
  • Gradually stir in the dry ingredients until just combined. Divide the batter evenly among the muffin cups.
  • Bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, allow cupcakes to cool on a wire rack.

For the Frosting

  • Beat the cream cheese and softened butter together until smooth.
  • Gradually add the powdered sugar, then beat in the vanilla extract and cinnamon until well combined.
  • Frost the cooled cupcakes with the cinnamon cream cheese frosting.

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I’m Cath!

Foodie at heart

Welcome to my corner of the internet where I share my favorite food recipe. Food lover at heart I love cooking and food photography hence the combination of both creating this fun blog!
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