These are one of my all time favourite muffins to have this time of year. Okay, so they are not going to win any prises for being the best decorated or frosted, but I promise they deliver on taste. They are easy to make and keep well in an airtight container. I would recommend that if you are going to keep them for a few days, it is best of frost them when you are ready to eat them. The frosting doesn't wilt this way. As well, you could add nuts to the mix to give them a crunchy texture. I have made them with nuts and even topped them with nuts and both ways are equally as good. You will note in the recipe that I have made my own pumpkin puree for this recipe. I am sure the can stuff would work as well. I have never used it as you can't buy it in supermarkets around here. However, if you do have the time, making your own just has to be better.
Pumpkin Spice Muffins with a Maple Cream Cheese Frosting
Makes 12 muffins
For the muffins:
1 1/2 Cups/200 grams of flour
1 Teaspoon of baking powder
1/2 Teaspoon of baking soda
1/2 Teaspoon of salt
1 1/2 Teaspoons of cinnamon
Pinch of ground ginger
Pinch of nutmeg
1/2 Cup/110 grams of butter
1 1/2 Cups/150 grams of sugar
1 Teaspoon of vanilla extract
1 Cup of pumpkin purée, (for this recipe, I made my own) * See note and end of recipe
For the frosting:
1 Cup/225 grams of cream cheese
1 Tablespoon of butter
1 Cup/125 grams of icing sugar
2 Tablespoons of maple syrup
Cinnamon for dusting
Preheat oven to 350 degrees F. Line or grease 12 muffin trays and set aside.
In a medium sized bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Add in the vanilla and mix well.
In three additions, add the flour and the pumpkin puree to the butter mixture, starting and ending with the flour. Stir just to combine. Evenly distribute the batter among the muffin cups and bake for 18-20 minutes. Remove from oven and let cool on a wire rack.
To make the frosting, mix the butter and cream cheese until combined. Sift in the icing sugar until smooth and stir in the maple syrup. Spread about a tablespoon over each muffin and top with cinnamon.
Note: I roasted about 1/2 of a butter nut squash for 50 minutes. Put it through the blender and then strained it to get out most of the liquid. A very easy way to make your own purée.
Click on the downloadable link below to print recipe!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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