Zapisz Moist, warmly spiced pumpkin muffins topped with a luscious, tangy cream cheese and poppy seed frosting—a perfect fall treat for breakfast or dessert.
I remember baking these muffins on a crisp autumn morning with my kids helping me sprinkle poppy seeds on the frosting. The scent of cinnamon and pumpkin filled the kitchen, and we eagerly waited for the timer to ding. These muffins became an instant favorite in our household.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Granulated sugar: 1 cup (200 g)
- Light brown sugar: 1/2 cup (110 g), packed
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 2 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground ginger: 1/4 tsp
- Eggs: 2 large
- Pumpkin purée: 1 cup (240 ml), canned (not pumpkin pie filling)
- Vegetable oil: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Pure vanilla extract: 1 tsp
- Cream cheese: 8 oz (225 g), softened
- Unsalted butter: 1/4 cup (60 g), softened
- Powdered sugar: 1 1/4 cups (150 g), sifted
- Pure vanilla extract (frosting): 1 tsp
- Poppy seeds: 1 1/2 tbsp
- Salt (frosting): Pinch
Instructions
- Prepare muffin tin:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients:
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix wet ingredients:
- In a separate bowl, whisk eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until well blended.
- Combine & fill:
- Add the wet ingredients to the dry ingredients and stir gently until just combined (do not overmix). Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake muffins:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make frosting:
- In a medium bowl, beat cream cheese and butter together until smooth and fluffy. Add powdered sugar, vanilla, poppy seeds, and salt; beat until smooth and creamy.
- Frost muffins:
- Once muffins are completely cool, spread or pipe the frosting generously on top of each muffin.
Zapisz My family always requests these pumpkin muffins for weekend brunches. Serving them still slightly warm with creamy frosting on top makes every morning feel special.
Serving Suggestions
Enjoy these muffins for breakfast with a cup of coffee, as a snack on chilly afternoons, or as dessert after a comforting autumn meal. They pair perfectly with chai tea or a lightly sweet wine.
Recipe Variations
Add 1/2 cup chopped walnuts or pecans to the batter for crunch, or substitute pumpkin spice blend for the individual spices for convenience.
Allergen & Nutrition Info
Contains wheat (gluten), eggs, milk, and poppy seeds. May contain tree nuts if added. Each muffin: 320 calories, 16 g fat, 41 g carbs, 4 g protein.
Zapisz For a festive autumn touch, sprinkle extra poppy seeds or a dash of cinnamon on the frosted muffins and serve with a smile.
Najczęściej zadawane pytania dotyczące przepisów
- → Can I substitute pumpkin spice for individual spices?
Yes, you may use pumpkin spice blend in place of cinnamon, nutmeg, cloves, and ginger for convenience and flavor.
- → What can I add for extra crunch?
Fold in 1/2 cup chopped walnuts or pecans to the batter before baking for added texture and nutty flavor.
- → How do I tell if the muffins are baked through?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they're done.
- → Can I make the frosting in advance?
You can prepare the poppy seed cream cheese frosting and chill it until ready to use; bring to room temperature before spreading.
- → Is this suitable for vegetarians?
Yes, these muffins use eggs and dairy but contain no meat, making them vegetarian-friendly.