Pumpkin Spice Muffins
Pumpkin Spice Muffins
This moist pumpkin muffin recipe and creamy cinnamon butter spread will be a hit at your next brunch. Or bring a basket to neighbors or teachers during the fall sesaon.
What's this?
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
30 min
Prep Time
55 min
Total Time
12
muffins Ingredients
Cream Cheese Butter Spread
4 ounces cream cheese, softened
3 tablespoons Land O Lakes® Butter, softened
1 tablespoon firmly packed brown sugar
14 teaspoon ground cinnamon
Muffins
2 cups all-purpose flour
34 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
12 teaspoon ground nutmeg
14 teaspoon salt
1 cup canned pumpkin
12 cup Land O Lakes® Butter, melted
Topping
14 cup granulated sugar
12 teaspoon ground cinnamon
14 cup Land O Lakes® Butter, melted
How to make
-
STEP 1
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.
-
STEP 2
Combine all spread ingredients in bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.
-
STEP 3
Combine flour, 3/4 cup granulated sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in bowl; set aside.
-
STEP 4
Combine pumpkin, 1/2 cup melted butter and eggs in another bowl; stir until well mixed. Stir pumpkin mixture into flour mixture just until combined.
-
STEP 5
Spoon batter evenly into prepared muffin cups; spread batter to level. (Muffin cups will be full.) Bake 22-23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack.
-
STEP 6
Combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon in bowl. Dip tops of warm muffins in melted butter and then sugar-cinnamon mixture. Serve warm with cream cheese spread.
Tip #1
Make pumpkin ice cream with remaining canned pumpkin. Just combine 1 pint softened vanilla ice cream with remaining 2/3 cup pumpkin, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and dash of cloves. Spoon into resealable freezer container; freeze.
Tip #2
To prepare muffins in advance: Make batter and scoop into prepared muffin pan cups. Place into freezer and freeze until solid. Remove frozen muffins; store in resealable plastic food bag until ready to bake. When ready to serve, place into prepared muffin cups and bake as directed.
330 Calories
19 Fat (g)
80 Cholesterol (mg)
330 Sodium (mg)
37 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
More Recipes To Make
Featured In
COLLECTION
All Pumpkin Recipes
What would Halloween be without pumpkins galore? Festive jack-o’-lanterns make cakes and party snacks more fun, and creamy pumpkin puree is the trick to making fall soups, sauces and baked goods a treat.
See Recipes