Pumpkin Spice Muffins

Pumpkin Spice Muffins
25
2 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 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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