Easy Pumpkin Muffins with Cream Cheese Frosting
Soft, moist pumpkin muffins flavoured with warming cinnamon and finished with a tangy vanilla cream cheese frosting. An easy autumn bake with no electric mixer needed.
Servings 12
Calories 250kcal
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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 tsp Bicarbonate of Soda (Baking soda), 1 tbsp 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.
Let the butter cool slightly before adding it to the eggs.
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 tsp Vanilla, 3-4 tbsp 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.
Nutritional Information (Approximate)
Calories: 250kcal | Carbohydrates: 35g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 142mg | Potassium: 110mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2790IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
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