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A stack of pumpkin muffins in a cake stand.
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5 from 5 votes

Cinnamon-Spiced Pumpkin Muffins with Cream Cheese Frosting

Delicious cinnamon-spiced pumpkin muffins with a tangy cream cheese frosting. The perfect sweet treat for Autumn (or fall)!
Course Cake
Cuisine American, British
Keyword best pumpkin muffins, easy pumpkin muffins, pumpkin muffins uk, pumpkin spice muffins
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 12
Calories 250kcal
Author Beth Sachs

Ingredients

  • 40 g Light Brown Sugar
  • 100 g Caster Sugar
  • 200 g Plain Flour
  • 1 teaspoon Bicarbonate of Soda
  • 1 tablespoon Cinnamon
  • 100 ml Natural Yogurt
  • 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
  • 1 teaspoon Vanilla
  • 3-4 tablespoon Milk depending if you want a spreading consistency or drizzling consistency

Instructions

  • Preheat the oven to 190° (170 fan/ Gas 5/ 375F) and line a 12 hole muffin tin with muffin cases.
  • Combine the dry ingredients (light brown sugar, caster sugar, plain flour, bicarbonate of soda, ground cinnamon) in a bowl.
  • Whisk the wet ingredients (natural yogurt, eggs, melted butter) together in a jug then gently mix into the dry ingredients, being careful not to overmix.
  • Fold in the pumpkin puree.
  • Spoon the muffin batter into the 12 hole muffin tin lined with muffin cases and bake in a preheated oven for 18 minutes.
  • Whilst the muffins are cooling, whisk together the frosting ingredients (, and once the muffins cool to touch, drizzle or spread the frosting on and allow to set.

Notes

Top Tips:
  • Make sure the ingredients are at room temperature before starting the recipe. The melted butter needs to be allowed to cool, before adding it to the wet ingredients.
  • Muffin batter does not like being over-mixed. Over mixing results in tough muffins! Gently fold the dry ingredients into the wet ingredients without beating. If a few lumps remain, that's Ok and it will not affect the end result.
  • In order to get that lovely risen top on the muffin, set the oven 10 degree's higher than needed when preheating, then as soon as you put the muffins in, turn it down to the correct temperature. Works every time!
 
Variations:
  • For an even easier recipe, leave off the cream cheese frosting and dust with icing sugar instead.
  • To make pumpkin chocolate chip muffins add 100g of milk chocolate chips to the batter.
  • Up the spices and double the ground cinnamon and add ¼ teaspoon of ground cloves too.
  • Make them fruity by adding dried cranberries, or raisins to the pumpkin muffins.
  • How about some walnuts for added crunch and texture?
  • Make a struesel topping for pumpkin crumb cake muffins. You can make the streusel topping I use for these bakery style strawberry muffins. Then, just drizzle the cream cheese frosting over the top - you may need to add a little more milk to the frosting though, to make it a thinner 'drizzling' consistency.
 
Storage:
The muffins are moist, so keep them in an air-tight container. They'll be good for up to 3 days. The muffins are also freezer friendly!
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Cinnamon-Spiced Pumpkin Muffins with Cream Cheese Frosting
Amount per Serving
Calories
250
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
40
mg
13
%
Sodium
 
142
mg
6
%
Potassium
 
110
mg
3
%
Carbohydrates
 
35
g
12
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
6
g
12
%
Vitamin A
 
2790
IU
56
%
Vitamin C
 
1
mg
1
%
Calcium
 
59
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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