Pumpkin Spice Muffins with Cream Cheese Frosting
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
The cream cheese frosting really makes these pumpkin spice muffins! Perfect for wet fall days.
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
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
What length of time would you suggest for mini muffins? 15 min?
I would say way less like 10 minutes.
I have been making these for several years now and LOVE this recipe. To make them more like muffins I don’t add the frosting, but I have to tell you the golden raisins are what make these muffins amazing! I don’t know if you’ve tried adding them since this post, but you definitely should. Pumpkin muffins with golden raisins. I look forward to these every fall!
I need to give them another go.
Wow! I found and made this recipe this morning. These “muffins” are moist and delicious, and the frosting is amazing. I made a double batch to take some into work, my husband (a die hard chocoholic ) said the people at my work do not deserve these.
Thanks for sharing!
I have to say that I’m with you, I ADORE everything that Ree makes. I haven’t found 1 thing that I don’t like. She lives VERY close to us too so we get to see her around town sometimes. Do you live in OK too?
I actually don’t make them with the raisins. They are FABULOUS without anything, trust me. But now that you say that maybe I will add some chocolate chips to some next time.
Love your blog! My friend just told me about it, and I’m so glad she did. I spent about 5 hours on it last night. Thanks! I might gain 10 lbs. but at least I’m excited to start cooking again!! Question though… What do you think about chocolate chips instead of raisin? Is there even a need?
You are right..These are fabulous!! I have made these several times since u posted the recipe. I make them in mini cupcake pans with just a dollup of icing so I don’t feel bad when I eat like 5 a day! LOL
I made these this afternoon and they were a HUGE hit. Even some of the kids who said they “didn’t like pumpkin” (can you even imagine?) ate these. I actually forgot to add the sugar mixture to the top of the muffins before baking and made a struesel mixture instead. Thanks for sharing!
These are def. going on my “to bake” list…I’ve been lovin’ all things pumpkin recently!!
They sound great, have a rustic homey look to them but the piped frosting fancys them up!
mmmm pumpkin cream cheese ANYTHING is delicious but I think your ‘muffins’ just stole my heart.
Thanks for the recipe!
Yummy! I’ll have to try these.
Yup you are right….not sure what the difference between a muffin and a cupcake are…..I think muffin just sounds healthier….hehe
Looks delish as always! I think I am addicted…I check your blog almost everyday..ha! See you Sunday!