Pumpkin Muffins with Cinnamon Cream Cheese Frosting

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
Print Recipe
These moist and delicious Pumpkin Muffins will knock your socks off!
Servings Prep Time
12 25 minutes
Cook Time
20 minutes
Servings Prep Time
12 25 minutes
Cook Time
20 minutes
Pumpkin Muffins with Cinnamon Cream Cheese Frosting
Print Recipe
These moist and delicious Pumpkin Muffins will knock your socks off!
Servings Prep Time
12 25 minutes
Cook Time
20 minutes
Servings Prep Time
12 25 minutes
Cook Time
20 minutes
Ingredients
Pumpkin Muffins
Cinnamon Cream Cheese Frosting
Servings:
Instructions
  1. Preheat oven to 350 F and line 12 standard muffin tins with paper liners.
  2. In a large bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, salt).
  3. In a separate bowl, combine pumpkin puree, white sugar, brown sugar, oil and eggs. A whisk works best for this step.
  4. Pour the wet pumpkin mixture into the dry ingredients and mix until just combined.
  5. 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
  1. Using an electric mixer combine butter and cream cheese. Beat until light and fluffy.
  2. 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.
  3. Use a knife or offset spatula to spread frosting on cooled cupcakes. Or use a piping bag and tip for fancier presentation.
Recipe Notes

This recipe is adapted from Damn Delicious.

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Banana Muffins in 5 Easy Steps

My mom makes the best banana bread. Like, the best. She doesn’t even follow measurements anymore, she just knows. This recipe comes close, but will never be as good as my mom’s banana bread. I kind of like it that way, though.

Let’s get it started.

Step 1: We can have lots of fun…

(Get it? It’s a New Kids on the Block song… step by step, oooh baby)… or we can just preheat the oven to 350° F. If using frozen bananas, let them thaw enough so that they can be mashed. Mash the bananas and set aside. This is a great way to use up old bananas. Often, our freezer is over-run with frozen bananas, and that’s my indication to whip out this recipe.

Step 2: Dry ingredients

Sift flour, baking powder, baking soda, cinnamon and salt together in a medium sized bowl. The cinnamon is totally optional. It adds a little something extra to the muffins; however, they are still delicious without. Set aside.

Step 3: Wet Ingredients

Combine bananas, sugar, egg and melted butter in a large bowl.

Step 4: Mix it all up

In two or three additions, add the dry ingredients to the wet ingredients. Mix until smooth.

Step 5: Bake, baby, bake

Scoop into muffin pans (line them with paper cupcake liners or spray with cooking oil first to prevent a “sticking to the pan and being ruined” disaster), filling them about 2/3 full. Bake in a pre-heated oven (350° F) for about 25-28 minutes for regular sized muffins, 12-15 minutes for mini muffins. They are done when a toothpick comes out clean and the top is a nice golden brown.

If you are feeling adventurous, why not add in some chocolate chips or blueberries to the batter?! That sounds pretty darn good.

They are great served warm with butter, however my family’s favourite way to eat these muffins is with Cream Cheese Frosting.   They are also delicious with a fruity jam or jelly.

In the inspiring words of Donkey Kong, “Ooooh, banana”.  Enjoy!

 

This recipe yields about 16 muffins or about 32 mini muffins

Ingredients:

1½ cups Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Cinnamon (optional)

½ teaspoon Salt

3 Large Bananas, mashed

¾ cup white sugar

1 Egg

1/3 cup Butter, melted

Cream Cheese Frosting

Ingredients:

1 cup butter, softened

1 1/2 cups (340 grams) cream cheese, softened

6 cups icing sugar

1 teaspoon vanilla extract

Directions: Beat butter and cream cheese together until light and fluffy. Beat in vanilla. Slowly add in the icing sugar little by little until it is all incorporated. Beat for an extra minute on high speed to make it nice and creamy.  Spread on the muffins with a knife or use a piping tip for some extra pizzazz.

The BEST Carrot Cupcakes

Who doesn’t love carrot cupcakes with cream cheese frosting?! I have made these cupcakes countless times and continue to get request after request for them. What makes them so delicious you might ask? The combination of cinnamon, raisins and carrots creates a mouth-watering, perfectly balanced treat. Topping it off with a sweet cream cheese frosting sends it over the moon!

Now, let’s get started. We start by preheating the oven to 350 degrees Celsius. Then we will combine our dry ingredients. Whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.

In a separate bowl, combine granulated sugar and brown sugar. I have found that a whisk works best for this, because it breaks up any large lumps that might have formed in the brown sugar. Next, add eggs. Beat with electric hand mixer, stand mixer or the mixing powers of your own arm, until combined (about 30 seconds or so). Mix in unsweetened applesauce and vanilla.

Once combined, while mixer is on low-speed, slowing add oil to the mixture. Continue mixing until the oil is fully incorporated, about 2 minutes. Then, mix in half of the dry ingredients.

With the remaining flour mixture, toss in the shredded carrots and lightly coat. By completing this step, it allows for the carrots to be evenly mixed throughout the batter rather than running the risk of a big clump.

Add carrot mixture and mix until combined. Rinse raisins with water and pick out any stems that you can see. My mom always says to wash raisins before eating them. Mother knows best. Add raisins and give the batter one last mix to combine.

Line muffin tins with paper liners. Fill each cup about 2/3 full. Bake in preheated oven (350 degrees) for about 18 – 20 minutes. All ovens are different so best to keep watch to avoid catastrophe. When a toothpick comes out clean, they are done! Leave in the pan for a couple or minutes, then transfer to a wire rack to finish cooling.

While the cupcakes are cooling, it’s time to get started on the best part… the cream cheese frosting! I would put this frosting on everything… well maybe not everything, but it’s so delicious.

Start by beating together butter and cream cheese (both at room temperature). I’ve made this frosting so much that I don’t really measure the ingredients anymore, and it always turns out nicely. So, even if you have a little more or less cream cheese than the recipe, it should still work out. Continue beating the mixture until combined and creamy. Mix in vanilla extract. The vanilla does turn the frosting a beige-ish colour, so if you want the icing to stay white, you will have to use clear vanilla extract. I usually tint the frosting anyway, so it’s not really a worry.

Slowly add the icing sugar, about one cup at a time at medium to low-speed. The icing sugar always like to jump out of the bowl, so a low-speed to start is best. Beat until combined after every addition.  After ever second addition, I turn the mixer on a higher speed and beat for about a minute. This ensures everything is combined and creates a nice smooth consistency. When done, the frosting should look something like this:

Nice and creamy.  I would always recommend taste testing the frosting. I know, I know, life is tough.  This is the time to add more icing sugar if you want the frosting a bit sweeter.

Once the cupcakes are completely cooled, they are ready to be frosted. Hooray!  You can spread the icing onto the cupcakes with a knife, or make them extra pretty by using a piping tip.

For this cupcake, I tinted the frosting pink and used a Wilton #2110 tip to get a nice swirl.  I topped it off with some sprinkles for some extra colour.  That’s it!  Now all that’s left to do is refrain from eating half a dozen cupcakes in one sitting.

Ingredients:

Yields about 24 regular sized cupcakes

Cupcakes

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons cinnamon (or more depending on your preference)
  • 3 cups shredded carrots
  • 1 1/3 cups granulated sugar
  • 2/3 cup packed brown sugar (I use light brown sugar)
  • 4 large eggs
  • 1/2 cup unsweetened apple sauce
  • 2 teaspoons vanilla extract
  • 1 cup canola oil (or vegetable oil)
  • 1 cup raisins (or more depending on your preference)

Cream Cheese Frosting

  • 1 cup butter, softened
  • 1 1/2 cups (340 grams) cream cheese, softened
  • 6 cups icing sugar
  • 1 teaspoon vanilla extract