Skip Navigation
Close
Search recipes, ingredients, articles, products...
Pumpkin Spice Muffins

Pumpkin Spice Muffins

This moist pumpkin muffin recipe and creamy cinnamon butter spread will be a hit at your next brunch. Or, bring a basket to neighbors or teachers during autumn.

Read the Story Behind the Recipe


What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

30 min
Prep Time
55 min
Total Time
12
muffins

Ingredients

Cream Cheese Butter 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 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.

Read the Story Behind the Recipe

Tip #1

Using remaining pumpkin, create pumpkin ice cream by combining 1 pint softened vanilla ice cream with remaining 2/3 cup pumpkin, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and dash of cloves. Spoon into resealable freezer container; freeze.

Nutrition (1 muffin)

330 Calories
19 Fat (g)
80 Cholesterol (mg)
330 Sodium (mg)
37 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

Featured In

Recipe Image  

COLLECTION

Pumpkin For Dessert

These seasonal dessert recipes feature the iconic and delicious fall flavor of pumpkin . But we’re not just talking about pumpkin pie here; we have all sorts of goodies from pumpkin fudge and cakes to pumpkin cookies and tarts.

See Recipes
Loading...