Pumpkin Muffins with Pumpkin Pie Cream Cheese Frosting

Forgive all the fall pumpkin posts, but pumpkin muffins are imperative in October.  Besides, when it looks like this outside, it’s difficult not to get into the spirit of fall and Halloween.

  Isn’t it just beautiful?  I’ve lived here for over two years now and views of peak season take my breath away every year.   The crisp air and cool breeze partnered by the seasonal colors and spices of October are only the beginning of what I love.  The chimneys start to smoke, the heavy coats come out of hibernation and the world just seems to finally slow down a bit.  It’s the moment of calm before the holiday storm.


We went pumpkin picking this weekend and my mom and sister came up to visit.  I made these muffins and they were a genuine hit.   I think the extra cream cheese frosting was the decided culprit of their success, though the moist crumb and high-rise center didn’t hurt their likeability factor.   The cream cheese frosting on pumpkin muffins is old news, but when you add a bit of pumpkin pie filling to it, a whole new level of spiced pumpkin October deliciousness is reached.  The result was the lightest, fluffiest, most delicately beautiful spiced pumpkin cream cheese frosting I’ve ever made.     I immediately thought of all the possibilities I could create with such a successfully light and perfectly easy frosting.  Instead, I just sat down and spread it onto the muffins I worked to make and enjoyed it.  That’s just one element of what October is all about, and why I love it so.

Pumpkin Pie Cream Cheese Frosting

  • 8 ounces cream cheese
  • 1/2 cup canned pumpkin pie filling (not pumpkin puree)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • confectioners sugar to taste

With and electric mixer on high speed, mix together the cream cheese, pumpkin pie filling, pumpkin pie spice and vanilla extract.  Taste and add confectioner’s sugar to taste in increments of one to two tablespoons at a time, mixing after each addition, until desired sweetness is reached.

Pumpkin Muffins

  • 1 cup all-purpose flour
  • 1 cup whole-grain pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons unsulphered molasses
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream

 

Preheat oven to 400 degrees F.   Line a twelve cup muffin tin with paper baking cup liners.    In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk together the sugar, molasses, oil and 1 egg until combines and then add the other egg and whisk again. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the sour cream. Whisk once more until the batter just comes together.

Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes then remove from muffin tin and cool completely on a wire cooling rack.  Top with frosting (recipe above).

 

Muffins Adapted From:  Source

This entry was posted in Breakfast, Entertaining, For Kids, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

14 Responses to Pumpkin Muffins with Pumpkin Pie Cream Cheese Frosting

  1. These muffins just look delicious. The frosting is the best. I used to go pumpkin picking when my kids were younger. But I haven’t done it in a while. Maybe next year again.

  2. Rachael says:

    Can I buy you? Because I’d really like these all the times. And I’d also like it if you could show me pretty pictures everyday, especially when I’m groggily pulling myself from bed.

    Awesome stuff!

  3. yes, these little babies are a must for fall. Lovely!

  4. Kim Bee says:

    The clouds are incredible. Love that shot. Your muffins are fab, perfect for the season.

  5. Katerina says:

    It is all about pumpkin here! I would love to indulge myself with these full of fall muffins!

  6. Baker Street says:

    Mmmm.. The pumpkin pie cream cheese frosting sounds heavenly, Kate! This would surely make for the ultimate breakfast treat. :)

  7. Such gorgeous scenery. I see myself eating the muffins at a window with that gorgeous view. What a life!

  8. Dara says:

    Cream cheese frosting is the greatest thing in the history of ever. These look so yummy.

  9. Your photos are gorgeous my friend, what a stunning place :)
    I could imagine a batch of your muffins, a picnic blanket and scenery – yummy perfection :)

    Cheers
    Choc Chip Uru

  10. Viv - bouche says:

    I love October too. The warmth of the fire, the trick or treating and the crisp breeze are the perfect match.. and these muffins go so well with all of it. The frosting looks and sounds fantastic. Can’t wait to enjoy it. Be well.

  11. Jamie says:

    I just love the taste of pumpkin in baked goods. Your view is beautiful. I’m so jealous of your seasons.

  12. Maurice says:

    I love the frosting and that view is to die for. Beautiful!

  13. Candy Kitch says:

    Beautifully done Kate. I never thought to add pumpkin pie filling to my cream cheese frosting before. Perfect idea! I think I’ll make it tomorrow. Sounds delightful!

  14. Becky James says:

    Gorgeous! Not just the muffins, not only the view, but wow…such perfect frosting. Light and creamy the way I like it.

Leave a Comment!