Pumpkin Spice Muffins
These moist pumpkin muffins and creamy cinnamon spread will be a hit at your next brunch. Or, bring a basket to teachers or neighbors during the fall season.
30 min.prep time
55 min.total time
1 (3-ounce) package cream cheese, softened
1 tablespoon firmly packed brown sugar
1/4 teaspoon ground cinnamon
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup canned pumpkin
1/4 cup sugar
1/2 teaspoon ground cinnamon
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.
Combine all spread ingredients in medium bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.
Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in large bowl; set aside.
Combine pumpkin, 1/2 cup melted butter and eggs in small bowl; stir until well mixed. Stir pumpkin mixture into flour mixture just until combined.
Spoon batter evenly into prepared muffin pan cups; spread batter to level. (Muffin cups will be full.) Bake for 22 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire cooling rack.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in small bowl. Dip tops of warm muffins in melted butter and then sugar-cinnamon mixture. Serve warm with cream cheese spread.
- Be sure to use plain canned pumpkin not canned pumpkin pie mix.
- Using remaining pumpkin, create pumpkin ice cream by combining 1 pint softened vanilla ice cream with remaining 2/3 cups pumpkin, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and dash of cloves. Spoon into resealable freezer container; freeze.
- Read more about this recipe on Recipe Buzz® Blog.