Fall is here and Thanksgiving weekend is coming up fast! These Pumpkin Muffins will complete your Thanksgiving feast or your everyday cravings.
I paired these cupcakes with Cinnamon Cream Cheese Frosting, but they are also delicious on their own. I like to make the frosting and let everyone frost them themselves. That way they can decide how much or how little frosting they want. Another great option is to warm them up, cut them in half and put butter in the middle. The butter will melt into the muffin… mmmm…..
Here is the recipe! Enjoy 🙂
Pumpkin Muffins with Cinnamon Cream Cheese Frosting
These moist and delicious Pumpkin Muffins will knock your socks off!
1tspcinnamonMore or less depending on desired taste
Preheat oven to 350 F and line 12 standard muffin tins with paper liners.
In a large bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, salt).
In a separate bowl, combine pumpkin puree, white sugar, brown sugar, oil and eggs. A whisk works best for this step.
Pour the wet pumpkin mixture into the dry ingredients and mix until just combined.
Scoop into muffins tins to about 2/3 full. Bake in preheated oven for about 15-17 minutes. Remove from oven and cool completely before frosting.
Cinnamon Cream Cheese Frosting
Using an electric mixer combine butter and cream cheese. Beat until light and fluffy.
Gradually add icing sugar until combined. Add vanilla and cinnamon. Beat on medium to high speed until frosting is creamy, light and fluffy. This would be a good time to taste test and see if you want to add more cinnamon. If so, add desired amount and mix until fully incorporated.
Use a knife or offset spatula to spread frosting on cooled cupcakes. Or use a piping bag and tip for fancier presentation.