Pumpkin Spice Muffins

Pumpkin Spice Muffins
45
4 Reviews
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
12 muffins

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.

Directions

  1. Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.
  2. Combine all spread ingredients in bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.
  3. Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in bowl; set aside.
  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. 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. 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.

Recipe Tips

- 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.

Nutrition Facts (1 muffin)

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

Recipe Comments and Reviews

Rating

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

Posted December 10, 2016 by Evelyn

Rating

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

Posted October 16, 2016 by Anabel

Rating

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

Posted September 14, 2012 by MaryAnne F.

Rating

I made these muffins yesterday. Everyone said they were awesome. The Cream Cheese Spread made them even better. A must make Muffin for you fall baking.

Posted October 20, 2010 by Carrie

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