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Baking & Dessert · Dessert

Pumpkin Muffins

Chef Biscuit

Soft spiced pumpkin muffins topped with a sweet cream cheese icing.

Prep time
20 minutes
Cook time
20–22 minutes
Total time
45 minutes
Servings
12 muffins
Chef Biscuit presenting Pumpkin Muffins

Ingredients

For the Pumpkin Muffins

  • 1 3/4 cups all-purpose flour (210 g)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1 cup pumpkin puree (245 g)
  • 2 large eggs
  • 3/4 cup brown sugar (150 g)
  • 1/2 cup vegetable oil (120 mL)
  • 1/4 cup milk (60 mL)
  • 1 tsp vanilla extract (5 mL)

For the Cream Cheese Icing

  • 4 oz cream cheese, softened (113 g)
  • 2 Tbsp unsalted butter, softened (28 g)
  • 1 cup powdered sugar (120 g)
  • 1/2 tsp vanilla extract
  • 1–2 Tbsp milk (15–30 mL), as needed

Directions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a medium bowl.
  3. In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, vegetable oil, milk, and vanilla until smooth.
  4. Gradually add the dry ingredients to the pumpkin mixture and stir just until combined.
  5. Divide the thick pumpkin batter evenly between the 12 muffin cups, filling each about three-quarters full.
  6. Bake for 20–22 minutes, until the muffins are tall and a toothpick inserted into the center comes out clean.
  7. Let the muffins cool completely before adding the icing.
  8. Beat the softened cream cheese and butter together until smooth and creamy.
  9. Beat in the powdered sugar and vanilla, adding just enough milk to create a thick, smooth icing that holds its shape.
  10. Spoon or pipe a generous dollop of cream cheese icing onto the center of each cooled pumpkin muffin and serve.