Pumpkin Muffins with Cream Cheese Frosting

This recipe was inspired by one of my biggest pet peeves, never wanting to waste a single ingredient sitting in my pantry! I have a bad habit when I am roaming the grocery aisles_ getting overly enthusiastic about a certain ingredient and then buying way too much of it, deluding myself that I will have all the time in the world to whip up all sorts of recipes that I've had on my mind. Sadly, with two kids, a hubby and a busy life, I never seem to get around to all that.

I was going through my pantry today and found yet another can of pumpkin puree staring me in the face. Either canned pumpkin is procreating when I'm not looking or, more likely, those mysterious cans are the product of every time I have visited the grocery over the past few months and fantasized about coming home to make pumpkin donuts, pumpkin bread, pumpkin pie and so on. Not surprisingly, I never had the time for all those recipes I really wanted to make but now here I am, days shy of the New Year, with a little bit of free time on my hands since school is out and the holidays are over. The kids and I decided to make these yummy Pumpkin Muffins, topped with a smear of luscious cream cheese icing. They came out great.

One little piece of advice for 2012_ as long as the expiration date hasn't passed, never toss out those foods which have been sitting around your pantry for months. Figure out a recipe based around that ingredient you were once inspired to buy and turn it into something. Good or bad, you'll have fun and the results will always be magical.

[amd-recipeseo-recipe:22]

comment on this post

Pumpkin Muffins with Cream Cheese Frosting (Makes 12 Muffins)

Prep Time: 0 mins Cook Time: 0 mins

nut free

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 2 Tsp baking powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 1/2 Tsp Pumpkin Pie Spice
  • 6 Tbsp unsalted butter, melted
  • 3/4 Cup Brown Sugar, packed
  • 1 Cup Pumpkin Puree
  • 1 Large Egg
  • 1/4 Cup Milk*
  • 1 Tsp vanilla extract
  • cream cheese icing:
  • 4 ounces cream cheese, softened
  • 4 tablespoons Unsalted Butter, softened
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 400 degrees.
2. Place the first 5 ingredients in a bowl and whisk to combine.
3. In a separate bowl whisk the remaining ingredients.
4. Add the dry ingredients into the wet and whisk until just combined.
5. Pour into greased muffins cups 3/4 full.
6. Bake for 20 minutes.
7. To make the frosting, combine all ingredients and beat for 1-2 minutes, until fluffy
8 . Cool, frost and serve.
Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

leave a comment

51 comments

  • Heather Taylor Kids In The Sink

    These look super yummy. I like that it only makes 12 too since I don't have two regular sized muffin pans. And cream cheese pairs sooo well with pumpkin. I've been hoarding pumpkin though because I like it all year round!

    leave a comment

  • Erin

    I can't find pumpkin spice where I live ... what combination of cinnamon/nutmeg/etc should I use to replace the pumpkin spice?

    leave a comment

    • Catherine

      You can use a mix of cinnamon, nutmeg, a pinch of clove and ginger :)

      leave a comment

  • Amanda Bannon

    I have the same question as Erin.

    leave a comment

  • Evi

    Made this today and they are delicious!

    leave a comment

    • Catherine

      So happy you like them!

      leave a comment

  • Shannon

    These look delicious. I have made so many things from your website. I still can't get over how good the avocado/banana shake is! Thank you and Happy Holidays,
    Shannon

    leave a comment

  • Linda Huber

    Made these for my two year old daughter today. She loved them!!! Super yummy! Fantastic recipe! Definitely a keeper!

    leave a comment

  • Jgbearden

    These are a. maz. ing. And they totally saved the day! I have my baby girl's 1st birthday party tomorrow, and after 3 tries of another recipe for cupcakes, they still weren't right. So I knew I needed something else (maybe the problem was I didn't come to weelicious first!). So I did, and you had exactly what I was looking for! These are amazing and I haven't even made the icing for them yet. Thanks a million for having extra pumpkin in your pantry--you made my night, for sure. :)

    leave a comment

  • Anne

    These came out great! Any tips for making a mini-muffin version?

    leave a comment

  • Sandra

    These were great! I lowered the sugar to 1/2 cup and nixed the frosting. I keep them in the freezer and defrost as needed for a quick breakfast for my 11 month old! Thanks!

    leave a comment

    • Audrey

      Thanks for the sugar tip Sandra! My 13 month old eats these often.

      leave a comment

  • Susan

    Love! I'm making mini-muffins and just pulled the first batch out of the oven. I ate one warm. Total yum. Filling cups about 2/3 full looks like I'll get 36 minis out of it. And baking for 11 mins. Thank you!

    leave a comment

    • Anne

      Thanks!

      leave a comment

  • Made these this am.....delicious! Muffins are fantastic on their own and even better with the frosting. The whole family enjoyed them!

    leave a comment

    • Maria

      Love your cute writing, my dear! And these pitecrus are gorgeous. I'd like to request an 8 x 10 of the Red Warty one and another of Bex being squished in between the two pumps. You've got such a good eye! No wonder you're an outstanding photographer!

      leave a comment

  • Jen

    Do you have any advice for replacing some/all of the white flour with wheat flour? Or will they just be balls of lead?

    leave a comment

  • Shannon

    I made these muffins last week and they came out delicious! Thanks for the recipe!!

    leave a comment

  • Jane

    Love this recipe! First time I made them, I didn't have enough pumpkin purée (of course not noticing until after mixing everyhing else up to that point!), so I did half pumpkin and half sweet potato purée (homemade) - soooo yummy!!

    leave a comment

  • Audrey

    My littlest loves pumpkin muffins, thanks! I've been toying with this based on what I have on hand and always reduce the sugar per Sandra. I use coconut oil in place of the butter and it works out yummy and this last time I replaced 1/2 cup of the AP flour with almond meal to try and boost the protein a bit. I'm pleased. I am sure that they are ridiculously good if you follow the recipe verbatim (and cream cheese frosting is my favorite), but I make them this way for my baby and they're still great!

    leave a comment

  • Mari Jo

    Great recipes! My son's family is vegan so I' like to have vegan substitutes where possible.

    Thanks,
    Mari Jo

    leave a comment

  • Niki

    this doesnt print out properly for me had to cut and paste it to notepad in my computer cause it came out with a buch of spaces between the letters and words looked all strange and hard to read

    leave a comment

  • Emily

    Oh wow! These were fantastic!
    I made a few small changes to the recipe. I used pumpkin pie filling (not as healthy, I know!) because I didn't have any pumpkin puree on hand. I added a bit of cinnamon and cloves to the flour mixture and I used half all purpose flour/half whole wheat flour. I also baked half in a regular muffin tin, and the other half in a mini muffin tin for the kids lunches and for the baby. They are SO moist, and they taste great even without the icing! I encourage all of you to give this recipe a try! These do not disappoint!

    leave a comment

  • Lisa

    These look great. So glad I found this site.

    leave a comment

  • Mpietryg

    These were so delicious! My family loved them! My husband said they were too good to be muffins; they had to be called cupcakes. Thank you. These will become on of our favorite fall traditions!

    leave a comment

  • Melodie

    Can I use veg oil instead of the milk?

    leave a comment

    • Catherine

      Hmm, that would probably be okay.

      leave a comment

  • Shannon

    These muffins were a hit amongst adults and children... Delicious!

    leave a comment

  • Lynda

    Made this last week after we roasted our first pumpkin, I added chopped pecan's to it and they didn't make 2 days....roasting our second pumpkin tomorrow and making it all over again! I will say this recipe is a winner, thank you!

    leave a comment

  • Lisa

    Can I make these the night before i need them and put the icing on or do I need to store the muffins w icing in the fridge overnight

    leave a comment

    • Catherine

      If you frost them ahead of time you'll need to store them in the fridge! You can make the muffins and the frosting the night before, and store just the frosting in the fridge, then frost the next day! You'll need to let the frosting come to room temperature, though, to be spreadable!

      leave a comment

  • Ruth

    These are so yummy! I took 1/3 of the batter and mixed in 1/3 cup cocoa to turn it dark brown, and marbled the orange and brown batters to make Halloween mini-muffins (in halloween-themed cupcake liners). Instead of the frosting, we \"glued\" Wilton's mini-pumpkin cake decorations on with a dot of melted chocolate chips. Such a fun cooking project to do with my 5-yr old. Great recipe!!

    leave a comment

  • Julie

    We love this muffins and so easy to make! Another hit from weelicious, thanks! :)

    leave a comment

  • Angela

    I accidentally doubled the pumpkin in this recipe and my kids loved them! They weren't crumbly (which is their main issue with muffins and cupcakes in general) and were like little, moist, mini pound cakes! I didn't even bother making the frosting after I saw how much they liked them on their own. :) A happy accident.

    leave a comment

  • Mamapejeau

    These are incredible! So moist. I just made a batch for my husband's birthday, and I know our 16 month old will love having a couple bites :)

    leave a comment

  • Abby

    Do these come out ok as mini muffins? Do they stay moist?

    leave a comment

    • Catherine

      Yes and yes!

      leave a comment

  • Dena

    Is there a way to substitute extra cream cheese, and some pumpkin puree in place of the powdered sugar, I try to stay away from to much sugar?

    leave a comment

    • Catherine

      This cream cheese icing comes out really thick, so it's great for muffins! I do sometimes make cream cheese frosting with honey instead of sugar, like in this recipe: http://b12.ba4.myftpupload.com/2013/09/06/lightened-zucchini-cake-with-cream-cheese-frosting/

      leave a comment

  • Betsy

    WOW! Just made these and I could eat them all up! I used butternut squash puree and 1/2 cup honey and 1/4 cup maple syrup instead of the pumpkin and brown sugar. The cream cheese icing would be nice, but they are soo good anyway, why bother! Thanks for another yummy, easy, kid friendly recipe!!!

    leave a comment

  • Ygimbert

    Omg these are fantastic and so simple!! I used one cup of whole wheat flour and 1/2 cup AP. I also used about 1 1/2 cups pumpkin purée. The batter seemed a bit thick when I was putting it in the pan but they turned out perfectly. Thanks for another great recipe!!

    leave a comment

  • Cady

    Thanks for the recipe. I didn't have milk so I subtitled with sour cream and a bit of carrot juice ( weird, right?) also my baby is under 1 yr old ao I dont want to use salt and sugar. I omitted the salt and mashed a banana to give a little sweet taste instead of sugar. It turned out greate super moist and soft. Is it freeze well. I used mini muffin so I got like 3 dozens.

    leave a comment

  • Mamanichols

    Will this recipe turn out the same if you use all whole wheat flour? That's all I use...

    leave a comment

    • Catherine

      It'll be a different consistency. More dense.

      leave a comment

  • Crystal C

    I didn't have any pumpkin puree left so I used pumpkin pie mix and then omitted the pumpkin pie spices and cut the brown sugar by 2/3. I also used Earth Balance \"butter\" and instead of all purpose flour I used white whole wheat. Results were actually really really amazing- kids said it was actually better than the original recipe which I always made! Super recipe, catherine!

    leave a comment

  • Ambs

    Oh wow these are yummy!! We love muffins in my house I'm looking for a good peach muffin recipe any suggestions? I would love to see what you have!

    leave a comment

  • MT

    In general, I hate all frosting/icing BUT loved the cream cheese icing for these pumpkin muffins. I loved everything about this!

    leave a comment

  • Fun Friday: Weelicious Pumpkin Muffins With Cream Cheese Frosting The Whole Bag Of Chips

    […] Enter the delicious pumpkin muffins with cream cheese frosting from Weelicious. […]

    leave a comment

  • 12.19 – 12.24 Good Lookin' Home Cookin'

    […] week I also made pumpkin muffins from weelicious, using cocounut oil instead of canola. This weekend I am planning on attempting the […]

    leave a comment

  • Do You Know The Muffin Man? Good Lookin' Home Cookin'

    […] make these pumpkin muffins from Weelicious in the fall. A 15oz can of pumpkin has slightly less than 2 cups of pumpkin, but I […]

    leave a comment

  • Camie

    do these freeze well???

    leave a comment