Photo: Jonny Valiant; Styling: Linda Hirst
Prep Time
10 Mins
Bake Time
15 Mins
Cool Time
30 Mins
Total Time
55 Mins
Yield
Makes 5 dozen

Freeze unfrosted muffins in an airtight container up to three months. Thaw, and then frost as desired.

How to Make It

Step 1

Preheat oven to 350°. Place paper baking cups into miniature muffin pans.

Step 2

Combine flour and next 7 ingredients in a medium bowl.

Step 3

Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture, stirring just until moistened. Spoon batter into cups, filling two-thirds full.

Step 4

Bake, in batches, 15 to 17 minutes. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely.

Step 5

Spread Maple-Cream Cheese Frosting over tops of muffins.

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