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.
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
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PrintMini 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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