I love the Pioneer Woman. She cooks real cowgirl food and everything I have tried of hers is good. I always enter her amazing giveaways and think I’m going win even though 10,000 other people enter it too.

Today I took my boys to the park and we got rained out after 10 minutes. More than rained out…torrential downpour. We came home threw our soaked clothes in the dryer and got them all nice and warm. Then we made these…

PUMPKIN SPICE MUFFINS WITH CREAM CHEESE FROSTING

 
They were good. Really good. They were so moist and full of flavor. Question…what makes a muffin a muffin because I’m pretty sure this was a cupcake disguised as a muffin. The cream cheese frosting was one of the best frosting recipes of its kind that I have ever made. I loved these so much that I bought more ingredients the next day at the store to make them again.
 

Pumpkin Spice Muffins with Cream Cheese Frosting

5 from 1 vote
The cream cheese frosting really makes these pumpkin spice muffins! Perfect for wet fall days.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients

Muffins:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 tablespoons butter, cut into pieces
  • 1 heaping cup pumpkin puree
  • 1/2 cup evaporated milk
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1/2 cup golden raisins, optional; I did not add them

Cinnamon Sugar Mixture:

Cream Cheese Frosting:

  • 1/4 cup softened butter
  • 4 ounces cream cheese
  • 1/2 pound powdered sugar
  • 1/2 teaspoon vanilla

Instructions
 

  • Preheat oven to 400 degrees. Generously grease 12 muffin tins.
  • Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins.
  • Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
  • For the Cream Cheese Frosting: Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
  • Store in fridge, as icing will soften at room temperature.

Notes

Source: The Pioneer Woman
Cuisine: American
Course: Breakfast
Author: Christy Denney
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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