Pumpkin Pie Muffins

The goal for us in the past couple of weeks was to embrace the fall with all of our favorites and then share them with you. We hope you have been enjoying the recipes so far!! We will be tackling the savory side soon.

These muffins are infused with pumpkiny goodness, it baffles me how yummy this is.

These Pumpkin Pie Muffins start with a pumpkin base, almost mimicing the consistency of a pie and creamy cheesecake topping. It gives Starbucks a run for their money!! I only say this because after having these we will not be getting these from Starbucks ever!

A fall staple to look forward to every year. I am tooting the horn of these muffins because they are that good!

Hera’s Pinch

One can replace the heavy whipping cream with evaporated milk or lower fat milk if they are looking for a less milky consistency.

Depending on the muffin pan, if the batter does not fill all the muffin tins, then pour water into the empty tins filling them halfway for an even bake.

Print

With ImageWithout Image

Pumpkin Pie Muffins

Yield: 12

Author: Delish In A Pinch

Prep time: 15 MinCook time: 25 MinInactive time: 10 MinTotal time: 50 Min

Ingredients

Pumpkin Muffin

• 1 1/4 cup flour
• 2 teaspoons of baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 cup raw sugar
• 1/4 cup dark brown sugar
• 5 tablespoons butter (grated into the batter)
• 15 ounces of pumpkin puree (1 15 oz can)
• 1/2 cup heavy whipping cream
• 1 egg
• 1 1/2 teaspoon vanilla extract
• 1/4 cup pumpkin seeds (optional)

Cheesecake Frosting

• 1/4 cup unsalted butter
• 2 ounces of cream cheese
• 1 cup of powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons heavy whipping cream

Instructions

Pumpkin Muffin

1. Preheat the oven to 400℉ and spray muffin tins with a nonstick spray.
2. Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt over a piece of parchment and set to the side.
3. In a small bowl mix the raw sugar, dark brown sugar, and butter until creamy.
4. In a larger bowl whisk the pumpkin puree, heavy whipping cream, egg, and vanilla extract. Add the sugar mixture and combine then add the dry ingredients from the parchment paper and stir to combine.
5. Pour batter into the greased muffin pan, halfway full. Sprinkle pumpkin seeds on top of muffins.
6. Bake for 20-25 minutes, until golden brown. Allow to cool in pan for 10 minutes, then remove and allow to cool completely.
7. Pipe on the cream cheese topping.

Cheesecake Frosting

1. Add unsalted butter, cream cheese, powdered sugar, vanilla, and heavy whipping cream into a medium bowl and mix with a handheld mixer until you achieve a soft and whipped consistency. Add topping into a piping bag or ziplock bag (cut one corner off) and pipe onto the pumpkin muffin.