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.
PrintMini Pumpkin Spice Muffins
- Yield: 36 1x
Ingredients
Scale
- 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
- 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 3/4 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
- 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.
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