Mini Pumpkin Spice Muffins are beloved Fall flavors baked into a tiny treat that everyone will enjoy. Cream cheese glaze is the perfect topping for these fluffy, spiced muffins.
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It's Fall, y'all! You know what that means: it's pumpkin season. There are many things we as a family love this time of year but I got so excited when Sophie, my oldest daughter, told me her "tastebuds" love pumpkin muffins. So do mine!
These mini pumpkin spice muffins are the perfect amount of spice with a soft cream cheese glaze on top and can be served for breakfast or snuck into a lunch box for a yummy afternoon surprise. If you get hooked on Fall muffins, another amazing variation is Cinnamon Sugar Pumpkin Muffins.
Ingredients
- Pumpkin puree- 100% pure pumpkin puree, make sure it's not pumpkin pie filling
- Spices- Cinnamon, Ginger, and Allspice bring the spiced Fall flavor
- Sugar- Granulated sugar is perfect to add sweetness
- Baking Soda and Powder- Both leavening agents are needed for the rise of these muffins
- Flour- All-purpose flour is great for this recipe
- Cream Cheese- The main character of the glaze
Directions
- In a large mixing bowl, combine sugar, oil, and eggs; beat until smooth
- Mix in water
- Add pumpkin puree, ginger, cinnamon, and allspice; mix until combined
- In a medium bowl, combine flour, baking soda, baking powder, and salt
- Add dry ingredients to pumpkin mixture and mix until combined
- Scoop batter into mini muffin pans, fill each ¾ of the way
- Bake for 10 to 12 minutes or until a toothpick comes out clean
- While the muffins cool, make the cream cheese glaze
- Beat cream cheese on high until smooth
- Add powdered sugar and beat until combined
- Slowly add milk until the mixture is smooth
- Dip the muffins in the cream cheese glaze
- Serve and enjoy or store in an airtight container
Tips and FAQS for Mini Pumpkin Spice Muffins
- If the cream cheese glaze is too thick to dip the muffins in, add more milk 1 tablespoon at a time until it reaches the right consistency
- Dust the tops with cinnamon and garnish with pumpkin seeds for an extra festive look
Yes, if you want to bake these muffins in a regular muffin tin, just know that the baking time will be a bit longer (and it will make fewer muffins). Make sure you watch them and do the toothpick test to confirm that they are done!
More Fall Recipes You Will Love
Mini Pumpkin Spice Muffins
- Yield: 36 1x
Ingredients
- 1 ½ cups sugar
- ½ cup vegetable oil
- 2 eggs
- ⅓ cup water
- 7 ounces pumpkin puree
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp allspice
- 1 ¾ cups all purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
Instructions
- In a large mixing bowl combine sugar, oil and eggs; beat until smooth
- Add water to egg mixture
- Add in pumpkin puree, ginger, cinnamon and allspice
- Combine flour, baking soda, baking powder and salt in a bowl
- Add dry ingredients to the pumpkin mixture and mix until combined
- Scoop batter into mini muffin pans filled ¾ high
- Bake at 350 degrees F for 10-12 minutes or until toothpick comes out clean
- Allow the muffins to cool in pan before removing
- Once the muffins are cool, remove from the pan and dip in cream cheese glaze
- Optional* Dust the top of the muffins with cinnamon and garnish with pumpkin seeds
- Serve or store in an airtight container
Notes
Cream Cheese Glaze
Ingredients
- 4 ounces cream cheese, softened
- ½ 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.
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