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.

Ratings & Reviews

Yum!

ArmyWife821
August 07, 2016
Yummy!  I did not add the frosting but don't feel like I'm missing anything!  I made them into 24 mini muffins for my 1 year old and then added nuts to the rest of the batter which made 9 regular size.  Will definitely use this recipe again!

ArmyWife821's Review

asouther
March 14, 2013
Very good recipe. I didn't have the ingredients to make the frosting, but I didn't think it needed it. Apparently my two year old daughter didn't think so either, she kept sneaking them off the counter. :)

asouther's Review

Angelatum
October 21, 2012
Just made these for breakfast for my husband's birthday and they were delicious! They are pretty much a cupcake with the frosting, but really moist and just the right amount of spice. Will definitely add to my recipe book!

LisaMc1061's Review

Swampy0
January 19, 2012
These were so great - and I ran out of time to frost them! Cannot wait to try them with the frosting next time!

Swampy0's Review

Erin
November 08, 2011
N/A

Kristie19's Review

LisaMc1061
November 03, 2011
Wonderful muffin - accompanying frosting is spectacular!

Angelatum's Review

Kristie19
October 22, 2011
N/A