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Delicious cream cheese frosted pumpkin muffins on a wooden table

Pumpkin Muffins with Cream Cheese Frosting

These Pumpkin Muffins with Cream Cheese Frosting are the quintessential autumn treat, bursting with warm spices and the comforting flavors of pumpkin, perfect for sharing with loved ones.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour This forms the base and gives your muffins structure.
  • 2 teaspoons baking powder For that lovely rise, ensuring each muffin is light and fluffy.
  • ½ teaspoon baking soda Works in harmony with the baking powder for added leavening.
  • ½ teaspoon salt Enhances all the flavors in your muffins.
  • 1 teaspoon ground cinnamon Infuses the muffins with warmth and coziness.
  • 4 large organic eggs These provide moisture and richness to the texture.
  • ¾ cup sugar Sweetens the deal, balancing the earthy flavors of pumpkin.
  • ½ cup dark brown sugar Adds depth and a hint of caramel flavor.
  • ½ cup melted butter Contributes to the wonderful buttery flavor.
  • ½ cup olive oil Keeps the muffins moist for days to come.
  • 2 cups grated carrots Adds natural sweetness and moisture, complementing the pumpkin beautifully.
  • 1½ cups canned or fresh cooked pumpkin The star of the show, providing that signature taste and orange hue.
  • 1 cup shredded organic coconut For an unexpected chewy texture that elevates the muffins.
For the Cream Cheese Frosting
  • 8 oz cream cheese Softened at room temperature for a silky-smooth frosting.
  • 4 oz butter Softened at room temperature for a creamy base.
  • 1 teaspoon vanilla extract Adds a wonderful aromatic quality.
  • 4 cups confectioner's sugar Sweetens the frosting while keeping it light and fluffy.

Method
 

Preparation
  1. Sift together the dry ingredients: In a bowl, sift the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  2. Mix the wet ingredients: In a large mixing bowl, beat the eggs and sugars on medium speed for about two minutes. Add in the melted butter and olive oil, mixing well until fully combined.
  3. Incorporate the vegetables: Stir in the grated carrots, pumpkin, and shredded coconut into the wet ingredients until everything is well mixed.
  4. Combine the dry and wet ingredients: Gradually add the sifted dry ingredients into the wet mixture. Stir just until everything is combined; overmixing can result in dense muffins.
  5. Prepare the baking pan: Line a muffin pan with paper cupcake liners.
  6. Fill and bake: Fill each muffin liner about ⅔ full with the batter. Bake in a preheated oven at 350°F (175°C) for about 20 minutes.
  7. Cool and frost: Once baked, place the muffins on a cooling rack. While they cool, prepare the cream cheese frosting by beating together the softened cream cheese and butter until creamy. Add in the vanilla and powdered sugar, mixing until smooth.
  8. Frost the muffins: Once completely cooled, pipe or spread the cream cheese frosting over your pumpkin muffins as desired.

Notes

Use high-quality spices and ingredients for the best flavor. Let your cream cheese and butter sit out until they're at room temperature for smooth frosting. Customize your muffins with mix-ins like walnuts, chocolate chips, or raisins.