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Pumpkin Spice Muffins
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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

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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)
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