Pumpkin Spice Muffins with Cream Cheese Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
