Pumpkin Spice Muffins
  Time
 
pumpkin spice muffins

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.

 6 Reviews
The Story Behind the Recipe
12
muffins
30 min
PREP TIME
55 min
TOTAL TIME

Ingredients

Spread

4 ounces cream cheese, softened

3 tablespoons Land O Lakes® Butter, softened

1 tablespoon firmly packed brown sugar

1/4 teaspoon ground cinnamon

Muffins

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 mashed cooked pumpkin  

1/2 cup Land O Lakes® Butter, melted

2 large Land O Lakes® Eggs

Topping

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup Land O Lakes® Butter, melted

 

 *Substitute 1 cup canned pumpkin.

How to make

  1. STEP 1

    Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.

  2. STEP 2

    Combine all spread ingredients in bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.

  3. STEP 3

    Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in bowl; set aside.

  4. STEP 4

    Combine pumpkin, 1/2 cup melted butter and eggs in another bowl; stir until well mixed. Stir pumpkin mixture into flour mixture just until combined.

  5. STEP 5

    Spoon batter evenly into prepared muffin pan cups; spread batter to level. (Muffin cups will be full.) Bake 22-23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack.

  6. STEP 6

    Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl. Dip tops of warm muffins in melted butter and then sugar-cinnamon mixture. Serve warm with cream cheese spread.

Tip #1

- 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.

Nutrition

330Calories
19Fat (mg)
80Cholesterol (mg)
330Sodium (mg)
37Carbohydrates (g)
1Dietary Fiber
4Protein (g)

Reviews

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Write a Review
  January 09, 2018

These muffins are bakery-level! We made them without the cream cheese spread, and they were amazing. If they stay out too long, then microwaving them for 30 seconds will do the trick. Thanks so much!

— says Da Baker
Helpful?
TWEAKS

Nope! Absolutely perfect!

Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  December 24, 2017

These muffins are amazing! They are a family favorite. The only thing I did was add an extra teaspoon of cinnamon. These are so good!

— says LaLa
Helpful?
Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  December 10, 2016

I made these without the cream cheese spread and they were still fantastic. They were even better the next day!

— says Evelyn
Helpful?
  October 16, 2016

Good. just good. no, great. just great.

— says Anabel
Helpful?
  September 14, 2012

I made these for a work team meeting at my house and everyone LOVED them. I'm sending the recipe to the team.

— says MaryAnne F.
Helpful?
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