These Pumpkin Muffins with Cream Cheese Frosting are everything you love about fall baking — rich pumpkin flavor, warm spices, and a velvety-smooth cream cheese topping. They’re tender, fluffy, and incredibly easy to make, using simple pantry ingredients.
Whether you’re baking for a brunch, school treat, or cozy afternoon snack, these muffins deliver bakery-level results right from your own kitchen. The tangy frosting perfectly balances the sweetness and spice — pure pumpkin perfection!
Why You’ll Love This Recipe
- Soft, moist muffins with real pumpkin puree
- Smooth, creamy frosting that’s not overly sweet
- Simple ingredients and no mixer required for the muffins
- Perfect for fall gatherings, Thanksgiving, or everyday treats
Recipe Overview
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Ingredients
For the Muffins:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1 cup canned pumpkin puree
½ cup light brown sugar
¼ cup granulated sugar
½ cup vegetable oil or melted coconut oil
2 large eggs
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Step-by-Step Instructions
1. Preheat and prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix dry ingredients
In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger together.
3. Combine wet ingredients
In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
4. Combine and bake
Add dry ingredients to the wet ingredients and stir until just combined. Divide batter evenly among muffin cups. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely before frosting.
5. Make the frosting
In a medium bowl, beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt; mix until smooth and fluffy.
6. Frost and serve
Spread or pipe frosting over cooled muffins. Garnish with cinnamon or crushed nuts, if desired.
Pro Tips & FAQs
Can I make these ahead?
Yes! Store frosted muffins in the fridge for up to 3 days or unfrosted muffins at room temperature for 2 days.
Can I freeze them?
Freeze unfrosted muffins for up to 3 months. Thaw and frost when ready to serve.
Can I reduce the sugar?
You can reduce total sugar by ¼ cup for a less-sweet muffin without affecting texture.
Flavor Variations
Maple Cream Cheese Frosting: Add 1 tablespoon pure maple syrup to the frosting.
Pumpkin Spice Version: Increase cinnamon and add a pinch of allspice.
Nutty Topping: Sprinkle chopped pecans or walnuts before baking.
Nutrition Summary
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 muffin | 290 | 4g | 36g | 14g | 2g | 23g |
Disclaimer: Nutrition data is estimated and may vary based on ingredients used.
