They’re a cupcake muffin! Whatever they are they sure are tasty! The pumpkin muffin recipe is actually more like a muffin, but if you’re like me and you decide it needs cream cheese frosting, then it becomes a cupcake.
Since it’s “pumpkin” season and I hadn’t baked anything pumpkin-y yet, I figured I’d better get on it. Soon I’ll be thinking of Christmas cookies and candy canes. And hot cocoa with marshmallows. Which reminds me, I’ve been wanting to try homemade marshmallows, maybe this will be the year.
Back to the Pumpkin Muffins. They’re really good! Really really good with the cream cheese frosting. I added dark chocolate chips to mine, but feel free to leave them out. Or add in chopped walnuts or pecans.
- 1 & ¾ cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice (or ½ cloves, ½ nutmeg)
- ½ cup dark brown sugar
- 2 large eggs
- 1 cup pumpkin puree (not pie filling)
- ½ cup vegetable oil
- ⅓ cup milk
- 1 tsp vanilla
- In stand mixer, mix the brown sugar and eggs until combines.
- Mix in the pumpkin, oil, milk, and vanilla.
- Slowly add in the dry ingredients (flour, baking soda, baking powder, salt, and spices) and mix until just combined. Do not over mix.
- Spoon the batter into prepared cupcake tins.
- Bake at 350• for 16-18 minutes.
- Cool on wire rack.
For Cream Cheese Frosting:
1 cup butter (room temperature)
8 oz. cream cheese (room temp)
2 1/2 tsp vanilla
pinch of salt
4 cups of powdered sugar.
With an electric mixer, beat the butter until fluffy. Add the cream cheese, vanilla, and salt and beat for an additional 2 minutes. Reduce mixer speed and slowly add in powdered sugar one cup at a time. Scrape down sides of bowl as needed. Increase mixer speed to med high and beat until light and fluffy.
Frosting is okay at room temp for a couple hours, but should be refrigerated in warm temperatures or for a longer time period.
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