Pumpkin Spice Muffins with Cream Cheese Frosting Recipe

Introduction

These pumpkin spice muffins are a perfect treat for the cozy season, combining warm spices with moist pumpkin flavor. Topped with a crumbly streusel and creamy frosting, they’re ideal for breakfast or an indulgent snack.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ cup unsalted butter, melted
• 1 ½ cups pumpkin puree
• ¾ cup light brown sugar
• 2 eggs
• ¼ cup Greek yogurt
• 1 teaspoon vanilla extract

For the streusel topping:

• ¾ cup all-purpose flour
• ⅓ cup light brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

For the cream cheese frosting:

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 1-3 tablespoons milk

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with liners or grease it well.
2. Step 2: In a large bowl, beat together the melted butter and brown sugar until smooth. Add the eggs, vanilla, pumpkin puree, and Greek yogurt, mixing until well combined.
3. Step 3: In another bowl, whisk the flour, baking soda, salt, cinnamon, and pumpkin pie spice until evenly mixed.
4. Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing. Let the batter rest briefly.
5. Step 5: For the streusel topping, combine flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture becomes crumbly.
6. Step 6: Fill each muffin cup about ¾ full with batter and sprinkle the streusel topping evenly over each muffin.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool completely.
8. Step 8: Prepare the frosting by beating the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and milk, then beat until creamy and spreadable.
9. Step 9: Once the muffins are cool, frost them with a piping bag or spread the frosting using a spoon. Serve and enjoy!

Tips & Variations

• For a dairy-free option, substitute the butter with coconut oil and use a non-dairy cream cheese for the frosting.
• Add chopped nuts or chocolate chips into the batter for extra texture and flavor.
• If you prefer a less sweet muffin, reduce the brown sugar slightly and adjust the frosting sweetness to taste.

Storage

Store the pumpkin spice muffins in an airtight container in the refrigerator for up to 4 days. The frosting is best kept chilled. To enjoy warm muffins, reheat gently in the microwave for about 10 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly in this recipe and provides consistent flavor and moisture.

Can I freeze these muffins?

Absolutely. Freeze unfrosted muffins in a sealed container or freezer bag for up to 3 months. Thaw them at room temperature and add frosting just before serving.

Pumpkin Spice Muffins with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 71 reviews

These Pumpkin Spice Muffins with Cream Cheese Frosting are moist, flavorful, and perfect for fall. Featuring warm pumpkin pie spices and a crumbly streusel topping, these muffins are topped with a luscious cream cheese frosting that adds the perfect creamy touch. Ideal for breakfast, brunch, or a cozy snack, these muffins bring holiday vibes in every bite.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Muffins

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ cup unsalted butter, melted
• 1 ½ cups pumpkin puree
• ¾ cup light brown sugar
• 2 eggs
• ¼ cup Greek yogurt
• 1 teaspoon vanilla extract

Streusel Topping

• ¾ cup all-purpose flour
• ⅓ cup light brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

Cream Cheese Frosting

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 1–3 tablespoons milk

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, beat the melted butter and light brown sugar together until smooth and creamy. Then add the eggs, vanilla extract, pumpkin puree, and Greek yogurt, mixing until fully combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice to evenly distribute the leavening agents and spices.
4. Fold Dry Ingredients into Wet: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the muffins tender. Allow the batter to rest briefly.
5. Prepare Streusel Topping: Mix the flour, light brown sugar, and cinnamon in a small bowl. Stir in the melted butter until the mixture forms crumbly clumps.
6. Fill Muffin Cups and Add Topping: Spoon the batter into the muffin cups, filling each about three-quarters full. Generously sprinkle the streusel topping evenly over the batter in each cup.
7. Bake Muffins: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow the muffins to cool completely in the tin.
8. Make Cream Cheese Frosting: While the muffins cool, beat the softened cream cheese until smooth with an electric mixer. Gradually add powdered sugar, vanilla extract, and 1 tablespoon of milk. Beat until creamy and smooth, adding more milk as needed to reach desired consistency.
9. Frost Muffins: Once muffins have cooled completely, frost them using a piping bag or a spoon to spread the cream cheese frosting over the tops. Serve immediately and enjoy!

Notes

• Do not overmix the batter to keep muffins tender and fluffy.
• Allow muffins to cool completely before frosting to prevent melting.
• You can substitute Greek yogurt with sour cream or buttermilk for similar moisture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For a dairy-free option, use vegan butter and cream cheese alternatives and non-dairy milk.

Keywords: pumpkin spice muffins, cream cheese frosting, pumpkin muffins, fall baking, autumn recipes, streusel topping, moist pumpkin muffins