Get ready to transform your kitchen into a cozy autumn paradise with these decadent Pumpkin Spice Muffins that are about to become your new seasonal obsession! Imagine biting into a soft, perfectly spiced muffin crowned with a luxurious cinnamon cream cheese glaze that will make your morning coffee feel like a gourmet experience. These aren't just muffins; they're a warm hug in edible form, packed with the rich, comforting flavors of pumpkin and warming spices that scream fall is here!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Dessert
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 oz cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together pumpkin puree, sugar, vegetable oil, and eggs until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- While muffins are baking, prepare the cinnamon cream cheese glaze. In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Remove muffins from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once muffins are completely cool, drizzle or spread the cinnamon cream cheese glaze over the top of each muffin.
- For best flavor and texture, serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- • Room temperature ingredients are key! Let eggs and cream cheese sit out for about 30 minutes before baking for smoother mixing. • Don't overmix the batter - lumpy is good! Overmixing develops gluten and can make muffins tough. • Use fresh spices for maximum flavor impact - old spices lose their potency. • For extra moisture, you can substitute some vegetable oil with applesauce. • Want a bakery-style muffin top? Fill cups almost to the rim and bake at a slightly higher temperature for the first 5 minutes. • The toothpick test is crucial - it should come out clean or with just a few moist crumbs.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 40mg
