These easy pumpkin muffins with cream cheese frosting are soft, moist and flavoured with warming cinnamon. Made with pumpkin purée, melted butter and natural yoghurt, they're easy to mix by hand and bake in just 18 minutes.
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Quick Summary - Pumpkin Muffins
I always make a batch of these pumpkin muffins for our annual Bonfire Night party, but they're just as nice with a cup of tea on a quiet autumn afternoon. Beth (Effortless Foodie)
🕒 Ready In: Prep time - 12 minutes, Bake time - 18 minutes
👪 Serves: 12
🍽 Calories: 250 per muffin
🥣 Main Ingredients: Pumpkin purée, plain flour, brown and caster sugar, cinnamon, yogurt, eggs and butter.
👩🍳 Difficulty: Easy
👌 Why this recipe? These easy pumpkin muffins are soft, moist and warmly spiced, with a tangy cream cheese frosting and a simple method that needs no electric mixer.
Summarise & Save This Content On
The tangy vanilla cream cheese topping makes them a lovely autumn treat, whether you're baking for Halloween, Bonfire Night or an afternoon cuppa. You can also leave them unfrosted for a simpler snack.
Love pumpkin spice flavour? Try my pumpkin blondies next!
Jump to:
- Quick Summary - Pumpkin Muffins
- Why you'll love these pumpkin muffins!
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better
- How to make pumpkin muffins with cream cheese icing
- Beth's top tips
- Serving suggestions
- Storage
- Troubleshooting guide
- Pumpkin muffins FAQs
- More muffin recipes
- More pumpkin recipes
- Recipe
- 💬 Comments
Why you'll love these pumpkin muffins!
- Soft, moist texture - pumpkin purée and natural yoghurt help keep the muffins tender.
- Quick to bake - the muffins need just 18 minutes in the oven.
- Flexible topping - spread or drizzle over the cream cheese frosting, or serve them plain.
- Great for sharing - one batch makes 12 muffins for autumn gatherings and family treats.
- Freezer friendly - freeze them without the frosting and decorate after defrosting.
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
For the pumpkin muffins
Pumpkin purée - use plain, unsweetened pumpkin purée rather than pumpkin pie filling. Weigh out 200g, as tin sizes vary.
Plain flour (all-purpose flour) - provides the structure for the muffins. This recipe uses plain flour rather than self-raising flour.
Light brown sugar - adds sweetness and a gentle caramel flavour.
Caster sugar (superfine sugar) - a fine white sugar that mixes easily into the batter.
Ground cinnamon - gives the muffins their warming autumn flavour.
Bicarbonate of soda (baking soda) - helps the muffins rise. Don't substitute baking powder directly.
Natural yogurt (plain yoghurt) - use unsweetened, unflavoured yoghurt.
Eggs - two large eggs, lightly beaten before adding.
Butter - melt the butter, then allow it to cool slightly so it isn't hot when mixed with the eggs.
For the cream cheese frosting
Full-fat cream cheese - gives the topping its creamy texture and tangy flavour. Drain away any separated liquid before using.
Icing sugar (powdered sugar or confectioners' sugar) - sift before adding to help prevent lumps.
Vanilla extract - adds a gentle vanilla flavour to the frosting.
Milk - add a little at a time, using less for a spreading consistency and more for a drizzle.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Chocolate chip pumpkin muffins - fold 100g of milk or dark chocolate chips into the batter.
- Extra spice - add a little ground ginger or nutmeg alongside the cinnamon.
- Fruity pumpkin muffins - fold a small handful of raisins or dried cranberries into the batter.
- Nutty pumpkin muffins - add chopped walnuts or pecans for extra crunch.
- Unfrosted pumpkin muffins - leave off the cream cheese topping and serve plain.
- Icing sugar topping - dust the cooled muffins with a little icing sugar instead of making the frosting.
Make it even better
Add fibre - try replacing 50g of the plain flour with wholemeal flour. This may produce a slightly denser muffin.
Add healthy fats - fold a small handful of chopped walnuts into the batter for crunch and unsaturated fats.
Add protein when serving - enjoy an unfrosted muffin with a spoonful of plain Greek yoghurt.
Reduce added sugar - leave off the frosting or use a smaller drizzle on each muffin.
How to make pumpkin muffins with cream cheese icing
One: Prepare the oven and muffin tin
Preheat the oven to 190°C / 170°C fan / Gas Mark 5 / 375°F. Line a 12-hole muffin tin with paper muffin cases.
Two: Combine the dry ingredients
Place the flour, light brown sugar, caster sugar, bicarbonate of soda and cinnamon in a large mixing bowl. Stir together, breaking up any lumps of brown sugar.
Three: Whisk the wet ingredients
In a jug or separate bowl, whisk together the natural yoghurt, beaten eggs and melted butter.
Tip: Let the melted butter cool slightly first. It should still be liquid but no longer hot.
Four: Make the muffin batter
Pour the wet ingredients into the dry ingredients and mix gently. Fold in the pumpkin purée until evenly incorporated.
Five: Bake
Divide the batter evenly between the 12 muffin cases and bake for 18 minutes, or until risen and a skewer inserted into the centre comes out clean.
Leave the muffins in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Six: Make the cream cheese frosting
Mix the cream cheese, sifted icing sugar and vanilla extract until smooth. Add the milk gradually until you reach your preferred consistency.
Spread or drizzle the topping over the completely cooled muffins.
Beth's top tips
- Use plain pumpkin purée - pumpkin pie filling contains extra ingredients that alter the recipe.
- Cool the melted butter slightly - hot butter shouldn't be added directly to the eggs.
- Avoid overmixing - gently combine the ingredients rather than beating the batter smooth.
- Divide the batter evenly - this helps all 12 muffins bake at a similar rate.
- Check the centres - if a skewer comes out with wet batter attached, bake for a little longer and check again.
- Cool before frosting - the topping will loosen and slide off warm muffins.
- Add milk gradually - start with a small amount and stop when the frosting reaches the consistency you want.
Serving suggestions
These easy pumpkin muffins are perfect with a cup of tea, or a glass of cold milk.
I always make a batch for our annual Bonfire Night party, along with my honeycomb tiffin and Bramley apple flapjacks.
Storage
Store unfrosted muffins - allow them to cool completely, then keep in an airtight container in a cool place for up to 3 days.
Store frosted muffins - keep in an airtight container in the fridge and eat within 3 days.
Freeze - freeze the cooled muffins without frosting in a freezer-safe bag or container for up to 3 months.
Defrost - thaw the unfrosted muffins at room temperature, then decorate with freshly made cream cheese frosting.
Troubleshooting guide
Tough muffins - overmixing can make the muffins tough. Mix gently and stop as soon as the flour and pumpkin purée are incorporated.
Dry muffins - too much flour or overbaking can dry them out. Weigh the flour accurately and check the muffins after 18 minutes.
Wet centres - bake for a few more minutes, then check again. A skewer inserted into the centre should come out without wet batter attached.
Uneven baking - divide the batter evenly between the 12 muffin cases so they bake at a similar rate.
Runny frosting - add the milk gradually, stopping when you reach your preferred consistency. You may not need the full amount.
Frosting sliding off - let the muffins cool completely before decorating, as warm muffins will loosen the topping.
Pumpkin muffins FAQs
No. Plain pumpkin purée contains pumpkin without added sugar or spices. Pumpkin pie filling is already flavoured and may be sweetened, so it isn't a direct substitute in this recipe.
The recipe uses canned pumpkin purée. If you use homemade purée, it should be smooth and thick, with any excess liquid drained away. A watery purée can affect the batter and baking time.
Yes. Bake and store them unfrosted, then add the topping before serving. Alternatively, freeze the unfrosted muffins and defrost when needed.
More muffin recipes
- Cinnamon Apple Muffins
- Gingerbread Muffins
- Cherry Muffins
- Blackcurrant and White Chocolate Muffins
- Fresh Cranberry Muffins
- Chocolate Orange Muffins
- Blueberry White Chocolate Muffins
- Blackberry and Lemon Muffins
- Jam Muffins
More pumpkin recipes
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Pumpkin Muffins with Cream Cheese Frosting
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Ingredients
- 40 g Light Brown Sugar
- 100 g Caster Sugar (Superfine sugar)
- 200 g Plain Flour (All-purpose flour)
- 1 teaspoon Bicarbonate of Soda (Baking soda)
- 1 tablespoon Cinnamon
- 100 ml Natural Yogurt (Plain yoghurt)
- 2 Eggs large, beaten
- 140 g Butter melted
- 200 g Pumpkin Puree
For the cream cheese frosting
- 120 g Cream Cheese
- 50 g Icing Sugar (Powdered sugar)
- 1 teaspoon Vanilla
- 3-4 tablespoon Milk depending if you want a spreading consistency or drizzling consistency
Instructions
- Preheat the oven to 190°C (170° fan/ Gas 5/ 375°F) and line a 12 hole muffin tin with muffin cases.
- Stir together the light brown sugar, caster sugar, plain flour, bicarbonate of soda and cinnamon in a large bowl. Break up any lumps of brown sugar.40 g Light Brown Sugar, 100 g Caster Sugar (Superfine sugar), 200 g Plain Flour (All-purpose flour), 1 teaspoon Bicarbonate of Soda (Baking soda), 1 tablespoon Cinnamon
- Whisk the natural yogurt, beaten eggs and melted butter together in a jug or separate bowl.100 ml Natural Yogurt (Plain yoghurt), 2 Eggs, 140 g Butter
- Gently mix the wet ingredients into the dry ingredients, then fold in the pumpkin purée until evenly incorporated.200 g Pumpkin Puree
- Divide the batter evenly between the 12 muffin cases. Bake for 18 minutes, or until risen and a skewer inserted into the centre comes out clean.
- Leave the muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.
Frosting
- Mix the cream cheese, sifted icing sugar and vanilla extract until smooth. Gradually add enough milk to give a spreading or drizzling consistency.120 g Cream Cheese, 50 g Icing Sugar (Powdered sugar), 1 teaspoon Vanilla, 3-4 tablespoon Milk
- Spread or drizzle the frosting over the completely cooled muffins.
Notes
- Pumpkin: Use plain pumpkin purée rather than pumpkin pie filling. Measure out 200g, as tin sizes vary.
- Mixing: Avoid overmixing the batter, which can make muffins tough.
- Frosting: This is a soft cream cheese topping rather than a firm frosting for piping.
- Timing: Allow additional time for the muffins to cool before decorating.
- Storage: Keep unfrosted muffins in an airtight container in a cool place for up to 3 days. Refrigerate frosted muffins and eat within 3 days.
- Freezing: Freeze without frosting for up to 3 months. Defrost before adding the topping.
Dannii says
I am so excited for all the pumpkin recipes. Muffins are one of my favourites.
Beth says
These are so yummy! A perfect treat with my morning coffee. My family is gobbling these up like no tomorrow!
Shashi says
I cut all your ingredients in half and made 6 of these and they were so good! It's a good thing I only made half because 3 have already been polished off! Thanks for this recipe!
veenaazmanov says
Pumpkin sounds unique and healthy and these Muffin are perfect for a Tea Time Treat.
Kate says
Just gorgeous! I have a can of pumpkin puree I've been wondering what to do with... wondering no more! Thanks for the great recipe.