Mini Pumpkin Spice Muffins

It’s fall ya’ll!!! and pumpkin season…yahoo!  

There are many things as a family we love this time of year but I got so excited when Sophie, my oldest daughter, told me her “tastebuds” love pumpkin muffins 🙂 because so do mine.

These mini pumpkin muffins are the perfect amount of spice with a soft cream cheese glaze on top and can be served for breakfast or sneak them in a lunch box for an afternoon surprise.

Mini Pumpkin Spice Muffins

• Author: Kristen Massad
• Yield: 36 1x

Ingredients

Scale 1x2x3x

• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1/3 cup water
• 7 ounces pumpkin puree
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp allspice
• 1 3/4 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt

Instructions

1. In a large mixing bowl combine sugar, oil and eggs; beat until smooth
2. Add water to egg mixture
3. Add in pumpkin puree, ginger, cinnamon and allspice
4. Combine flour, baking soda, baking powder and salt in a bowl
5. Add dry ingredients to the pumpkin mixture and mix until combined
6. Scoop batter into mini muffin pans filled 3/4 high
7. Bake at 350 degrees F for 10-12 minutes or until toothpick comes out clean
8. Allow the muffins to cool in pan before removing
9. Once the muffins are cool, remove from the pan and dip in cream cheese glaze
10. Optional* Dust the top of the muffins with cinnamon and garnish with pumpkin seeds
11. Serve or store in an airtight container

Notes

Cream Cheese Glaze

Ingredients

• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 4 Tbsp milk, plus more if needed

Directions

• In a bowl with paddle attachment, beat cream cheese on high speed until smooth
• Add powdered sugar and beat until combined
• Slowly add milk and mix until smooth
• If glaze is to thick to drizzle or dip the muffins, add more milk 1 Tbsp at a time.