Pumpkin Spice Muffins with Cream Cheese Frosting Recipe

If you’re on the hunt for that perfect fall treat, you’ll absolutely want to try this Pumpkin Spice Muffins with Cream Cheese Frosting Recipe. It’s one of those recipes that feels cozy and indulgent without being overly complicated. I love how these muffins capture the warm, spicy notes of pumpkin pie but in a portable, snackable form. They’re fantastic for breakfast, an afternoon pick-me-up, or even dessert when paired with a cup of coffee or tea. Plus, the cream cheese frosting adds a tangy sweetness that just makes every bite that much better.

When I first tried this Pumpkin Spice Muffins with Cream Cheese Frosting Recipe, I was surprised by how the spices — like cinnamon, nutmeg, and cloves — perfectly balanced the natural sweetness of the pumpkin. If you ever hesitate about roasting your own pumpkin instead of using canned, give it a go! Roasting brings out a depth of flavor that canned just can’t match, and trust me, you’ll notice the difference right away. Whether you’re baking for a crowd or just treating yourself, this recipe feels like a warm hug in muffin form.

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Ingredients You’ll Need

All the ingredients come together to create a soft, flavorful muffin with a rich cream cheese frosting. I recommend using fresh pumpkin for the best texture and natural sweetness, and sourcing good quality full-fat cream cheese for that luscious frosting.

• Small pumpkin or butternut squash: Roasting this brings out sweetness and moisture, essential for fluffy muffins.
• Plain flour: Use all-purpose flour for structure; I sometimes sift it lightly for extra tenderness.
• Baking powder: Gives the muffins a nice lift; make sure it’s fresh for best rising.
• Bicarbonate of soda: Works with the acidic pumpkin to help the bake rise.
• Ground cinnamon, ginger, nutmeg, and cloves: This classic spice combo fills the muffins with cozy autumn flavors.
• Butter (softened): Adds richness and moisture; room temperature ensures easy mixing.
• Caster sugar: I prefer this finer sugar as it blends smoothly into the batter.
• Eggs: Bind everything together; I recommend large eggs to keep the texture just right.
• Vanilla extract: Boosts flavor and makes the muffins smell irresistible.
• Soft cheese (full-fat): Essential for creamy, tangy frosting—don’t substitute with low-fat versions!
• Icing sugar: Gives your frosting that perfect melt-in-the-mouth sweetness and smoothness.

Variations

I love playing around with this Pumpkin Spice Muffins with Cream Cheese Frosting Recipe to suit different occasions or tastes. A few simple tweaks can personalize it whether you want it gluten-free or a little more decadent.

• Add Nuts or Seeds: I sometimes toss in chopped walnuts or pecans for a bit of crunch—it’s a nice contrast to the soft crumb.
• Gluten-Free Version: Swap plain flour for a 1-to-1 gluten-free baking mix; you might want to add a little extra baking powder for lift.
• Less Sweet: If you prefer less sweetness, reduce the sugar slightly and still get a lovely balance thanks to the frosting.
• Spice It Up: For a bolder spice flavor, I’ve upped the cinnamon or added a pinch of cardamom once or twice with great results.

How to Make Pumpkin Spice Muffins with Cream Cheese Frosting Recipe

Step 1: Roast the pumpkin (flavor magic starts here!)

Begin by heating your oven to 180°C (or 160°C fan). Cut the pumpkin or butternut squash in half and scoop out the seeds. Place the pumpkin halves cut-side down on a baking tray lined with baking paper and roast for 30-40 minutes. You want the flesh to be completely soft—that’s your sign it’s ready. Once cooled, scoop out the flesh and blitz it in a blender until smooth. Trust me, roasting the pumpkin yourself adds a wonderful depth that canned just can’t replicate!

Step 2: Mix your dry ingredients together

While your pumpkin is cooling, combine the plain flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg, cloves, and a pinch of salt in a bowl. Give it a good whisk so everything is evenly distributed. This step ensures that when you add the flour mixture to your wet ingredients, the spices and raising agents are well incorporated—helping your muffins rise perfectly with a balanced flavor.

Step 3: Cream butter, sugar, and combine

In a separate bowl, beat the softened butter and caster sugar together until the mixture is pale and fluffy. This usually takes about 3-4 minutes with an electric mixer. Next, whisk the eggs in one at a time, making sure each is fully combined before adding the next. Stir in your vanilla extract, then gently fold in the dry ingredient mix and the pumpkin purée. Be careful not to overmix here — you want the batter just combined to keep the muffins tender and light.

Step 4: Bake your muffins

Line a 12-hole muffin tin with cases and divide your batter evenly between them. Bake in the heated oven for about 20 minutes, or until the muffins have risen nicely and a skewer inserted into the center comes out clean. Once done, let them cool completely — this is important before you add the frosting so it doesn’t melt away!

Step 5: Whip up the cream cheese frosting

To make the frosting, beat the softened butter on its own for about a minute. Slowly add the icing sugar and keep beating for another 3-4 minutes until it’s silky and smooth. Mix in the full-fat soft cheese and vanilla extract, then continue to beat until the frosting is luscious and spreadable. Spoon it onto the cooled muffins or pipe it on with a star tip for a pretty presentation. If you like a little extra festive touch, sprinkle a pinch of cinnamon on top—it really makes them look and taste special.

How to Serve Pumpkin Spice Muffins with Cream Cheese Frosting Recipe

Garnishes

I love to finish these muffins with a tiny sprinkle of cinnamon or freshly grated nutmeg on top of the frosting—it adds great color and a hint more spice. Sometimes, I’ll toss on a few chopped toasted pecans for texture and a nutty punch. These simple touches make a gorgeous impression if you’re serving guests.

Side Dishes

These muffins go beautifully with a light fruit salad or a warm bowl of spiced apple compote. For breakfast or brunch, I often pair them with scrambled eggs or a green smoothie to balance out the sweetness. And of course, they’re perfect alongside your favorite coffee, chai latte, or hot chocolate.

Creative Ways to Present

For a festive touch, I’ve piped the cream cheese frosting into pretty swirls and topped each muffin with a tiny fondant pumpkin or an edible autumn leaf. Another fun idea is to serve these in a rustic wooden box lined with parchment paper for a fall-themed picnic or afternoon tea. They’re so charming when arranged on a tiered cake stand and look gorgeous sprinkled with edible glitter or crushed cinnamon sticks for guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Pumpkin Spice Muffins with Cream Cheese Frosting refrigerated in an airtight container to keep the frosting fresh. They’ll stay good for up to 3 days this way. Before serving, I let them sit at room temperature for about 30 minutes so the cake softens up and the frosting isn’t too firm.

Freezing

Freezing these muffins is best done before frosting. I freeze the baked muffins in a single layer on a tray, then transfer them to a freezer-safe bag or container. When ready to eat, thaw overnight in the fridge and add the cream cheese frosting fresh. This keeps the frosting tasting and looking its best without getting watery or grainy.

Reheating

To reheat, I take the muffins out of the fridge and bring them to room temp, then warm them gently in the microwave for about 10-15 seconds. This brings back that freshly baked softness without melting the frosting too much. If unfrosted, you can warm them a bit longer, but be careful not to dry them out.

FAQs

Final Thoughts

This Pumpkin Spice Muffins with Cream Cheese Frosting Recipe is one I keep coming back to every fall because it’s reliably delicious and so enjoyable to share. Each bite feels like a little celebration of autumn’s best flavors, with just the right balance of spice, sweetness, and tangy frosting. I hope you have as much fun making these as I do, and that they bring a bit of cozy happiness to your kitchen and your loved ones.

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