Pumpkin Spice Muffins—moist, tender and delightfully fragrant, these pumpkin muffins are topped with light cinnamon cream frosting, making them the perfect fall treat.
I like fall and its cozy atmosphere, and the vivid orange–brown colors that nature adopts during this time of the year makes everything feel, smell and look homey!
These pumpkin spice muffins have fall written all over them. My kitchen was filled with the pleasant warm aromas of clove, ginger, cinnamon and pumpkin while I was baking those little cups of joy.
You can add a simple cinnamon cream frosting on top for richness.
Ingredients Needed:
To make the Pumpkin Spice Muffins you will need all–purpose flour, baking powder, baking soda, salt, ginger powder, nutmeg, clove powder, cinnamon, eggs, granulated sugar, light brown sugar, vegetable oil and pumpkin puree.
To prepare the Frosting you will need heavy cream, vanilla, cinnamon powder, raw honey, chopped pecans or walnuts.
How to Make Pumpkin Spice Muffins
Making the Muffins
Preheat oven to 350F (180C) and line a muffin pan with 12 paper liners.
In a mixing bowl sift together flour, baking powder, baking soda, salt, ginger, nutmeg, cloves and cinnamon. Set aside.
In a large bowl, whisk the eggs, sugar and oil. Add the pumpkin puree and mix well. Fold in the flour mixture and stir to combine.
Fill up the prepared muffin pan and bake for 20–25 minutes until a toothpick comes out clean. Cool completely before frosting.
Use a piping bag to decorate your muffins or simply spread the frosting on top and sprinkle with chopped pecans.
Making the Frosting
In a stand mixer fitted with wire attachment (you can use hand mixer too) whisk on high speed the heavy cream with vanilla until a soft peak forms. Add cinnamon and honey and whisk for another minute or two until well combined.
What to Serve with Pumpkin Spice Muffins
Enjoy these beautifully delicious Muffins with a warm cup of tea or a nice cup of coffee. I have them for breakfast or afternoon snack on my coffee breaks.
Try my other muffins recipe Banana Chocolate Chip and you can also check my other pumpkin recipes Pumpkin Coconut Bread and Pumpkin Spice Cake.
Pumpkin Spice Muffins
Pumpkin Spice Muffins—moist, tender and delightfully fragrant, these pumpkin muffins are topped with light cinnamon cream frosting, making them the perfect fall treat.
Ingredients
For the muffins:
- 1 cup all–purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ginger powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 2 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
For the frosting:
- 1 1/2 cup heavy cream
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 2 tablespoons raw honey
- 1/4 cup chopped pecans, for garnishing (walnuts work too)
Instructions
Making the muffins
- Preheat oven to 350F (180C) and line muffin pan with 12 paper liners.
- In a mixing bowl sift together flour, baking powder, baking soda, salt, ginger, nutmeg, cloves and cinnamon. Set aside.
- In a large bowl, whisk eggs, sugar and oil. Add pumpkin puree and mix well. Fold in the flour mixture and stir to combine.
- Fill up the prepared muffin pan and bake for 20–25 minutes until a toothpick comes out clean. Cool completely before frosting.
- Use a piping bag to decorate your muffins or simply spread the frosting on top and sprinkle with chopped pecans.
Making the frosting
In a stand mixer fitted with wire attachment (you can use hand mixer too) whisk on high speed the heavy cream with vanilla until a soft peak forms. Add cinnamon and honey and whisk for another minute or two until well combined.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 329Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 65mgSodium: 205mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 3g
— DID YOU TRY THIS RECIPE? —
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