Pumpkin Muffins with Cream Cheese Frosting
User Reviews
4.8
Pumpkin Muffins with Cream Cheese Frosting
Description
The Pumpkin Muffins start with combining dry ingredients including flour, baking powder, baking soda, salt, and cinnamon, which contribute structure and a comforting spice note. The wet mix blends eggs, white and brown sugars, melted butter, olive oil, grated carrots, pumpkin puree, and shredded coconut, adding moisture, sweetness, and texture. Folding the dry ingredients in completes the batter, which is portioned into lined muffin tins and baked until a toothpick emerges clean, resulting in tender crumb muffins.
The accompanying cream cheese frosting is made by beating together softened cream cheese and butter, adding vanilla and powdered sugar until smooth and pipeable. The frosting complements the spiced muffins with tangy richness. The grated carrot and coconut add subtle texture and flavor variation to the pumpkin base.
These muffins work well as a breakfast option or snack, bringing together fall flavors with moist crumb and creamy topping. They can be customized by omitting frosting for a lighter version or adding mix-ins like raisins, cranberries, or nuts for extra interest. Using higher-quality cinnamon and organic ingredients can enhance overall taste.
Ingredients
Muffins
- 2 c flour all purpose/plain
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon good quality (don't use generic brands)
- 4 egg organic, preferably
- ¾ cup sugar
- ½ cup brown sugar dark
- ½ cup butter melted
- ½ cup olive oil (not extra virgin)
- 2 cups carrot grated
- 1 ½ cups pumpkin canned or fresh, cooked
- 1 cup coconut organic is best, propylene glycol free, shredded
Frosting
- 8 oz cream cheese at room temperature
- 4 oz butter at room temperature
- 1 tsp vanilla
- 4 cups confectioners sugar powdered
Instructions
Make the Cupcakes
- Sift the first 5 (dry) ingredients into a bowl and set aside.
- In a large mixing bowl, beat eggs and sugar for about 2 minutes, then add the oil and butter, and mix well. Next, add the grated carrots, pumpkin and coconut and mix until combined.
- Now add the sifted ingredients and stir until mixed well.
- Put paper cupcake liners in a pan, then fill with batter about 2/3 full.
- Bake at 350º F (175º C) about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Place on cooling rack; meanwhile, make the icing.
Make the Frosting
- Beat cream cheese and butter; then beat in the vanilla and powdered sugar until smooth.
- Pipe or spread onto pumpkin muffins, as desired.
Notes
- Omit frosting for a lighter muffin.
- Choose organic coconut without added sugar or propylene glycol for cleaner taste.
- Add 1 cup of raisins, cranberries, or chopped nuts to the batter for variety.
- Enhance spice by adding a teaspoon of cinnamon with nutmeg or mixed spice if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 423kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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