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PUMPKIN MUFFINS WITH CREAM CHEESE ICING

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Ingredients
  

MUFFINS

  • 2 cups pumpkin (530 g)
  • 1 2/3 cup sugar (335 g)
  • 4 eggs
  • 1 cup vegetable oil (223 g)
  • 2 cups flour (256 g)
  • 2 tsp. baking powder (8 g)
  • 1 tsp. baking soda (4 g)
  • 2 tsp. cinnamon (5 g)
  • 1 tsp. salt (6 g)
  • 3/4 cups pecans (optional)

CREAM CHEESE FROSTING

  • 1/2 cup salted butter, firm but not cold (113 g)
  • 6 oz cream cheese, cold (170 g)
  • 1/2 tsp vanilla extract (2 g)
  • 3 1/2 cups powdered sugar (700 g)

Instructions
 

For the muffins:

  • Preheat oven to 325 degrees and line 24 ¬†cupcake tins with paper liners.
  • In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.
  • In a large bowl, whisk oil, pumpkin puree, eggs, and sugar until combined.
  • Add dry ingredients (and pecans if adding) to wet mixture and mix until just combined. Do not overmix.
  • Divide the batter evenly so each liner is 3/4 of the way full.
  • Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.
  • Cool before frosting.

For the cream cheese frosting:

  • In a stand mixer with a whisk attachment, mix cream cheese and butter on a medium speed until combined.
  • Add vanilla extract and beat until combined.
  • On a low speed, add powdered sugar gradually. Once the powdered sugar is fully combined, increase the speed to high for 2-3 minutes.
  • Once muffins are cooled, frost cupcakes as desired and garnish with pecans.

Notes

*Makes 18-22 muffins