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Easy Pumpkin Spiced Muffins with a Cream Cheese Glaze

It’s finally fall and I’m loving every second of it. The cooler temperatures mean I can finally start using my oven again without sweating my house out. Unfortunately time is very limited this year with the kids remote learning, work and tending to my fall crops but I still try to make time for baking.  With time constraints I chose to use canned purée in this recipe but you can absolutely make it from scratch. In the future I will be doing a Pumpkin Purée DIY that I will link here. 

Believe it or not though, I don't like pumpkin spiced anything. I may have one pumpkin thing a year and that's usually a piece of Pumpkin pie at Thanksgiving then I'm all set for the rest of the year.
That was, until I came up with this recipe. To me, the pumpkin spice isn't over powering and with the glaze it reminds me of a homemade Cinnamon Roll. 
But these muffins are so incredibly easy to make, they're super moist and full of flavor. From start to finish these only take about 30 minutes including bake time!

Not to mention I tried my best to formulate this so that there shouldn't be a ton of excess mix. Nothing annoys me more when baking when I have more mix than needed and I end up making an odd number of cupcakes or muffin. The recipe should make exactly 12 muffins. 

Speaking of muffin tins let's not waste any time and jump into things you will need. Yes you will need a 12 cup muffin tin. If you don't have one and you're not looking to add one to your pile of kitchen essentials, stand alone cup cake tins do exists. They are usually made of foil but there are also the silicone ones and those take up way less space in the kitchen. You will need one large bowl and a couple smaller ones, a large spoon for mixing (or whisk), a few spoons, a cooling rack or plate to transfer them to once finished and don't forget you will need a big appetite for this one. I seriously can't eat just one.

To begin, add the following ingredients to a large bowl or stand mixer: 1.5 cups of all purpose white Flour, 3/4 cups of white sugar, 3/4 cup light brown sugar slightly packed, 2 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp salt, 1/4 tsp ground clove and 1/2 tsp nutmeg. Mix well. If you are doing this by hand it's best to mix your wet ingredients in a separate bowl then combine after so everything is well incorporated.

If you are using a stand up mixer just add and blend you dry ingredients and you can add you wet right to it just be sure to set your mixer on the lowest setting for about 3 minutes making sure to scrape the sides in.  Whisk together 2 eggs, 1 can of pumpkin puree, 1/2 cup Olive oil or canola and 1.5 tsp of vanilla extract. Once well mixed, pour your wet ingredients into your dry and mix with a large spoon until you have no more lumps.

Preheat your oven to 375 degrees Fahrenheit.

Now prep you muffin tin with either cup cake liners or an oil spray. I often use shortening but I've been in a rush too and used Olive Oil Spray. Either one works. Then you want to fill each cup about 3/4 of the way full then go back in and put the remaining batter in each one evenly. 

Once your oven is preheated, bake your muffins for 23 mins. While they are baking go ahead and grab another smaller sized bowl and mix your glaze ingredients: 2 oz of softened cream cheese, 2 tbs softened butter, 1/2 cup powdered sugar and 1/2 tsp of vanilla extract. If you don't want to wait for these to soften just put it in a microwave safe bowl and microwave everything for about 20 seconds on high. Mix your glaze ingredients until there are no more lumps. Now using a spoon, pour about 1 tablespoon of the glaze over each muffin. Allow them to cool for a couple minutes and that’s it! Store in an air tight container and enjoy!

Note, you can skip the glaze and eat the muffins as they are or with butter! They are pretty delicious on their own too. 

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