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


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

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

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

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

November 08, 2011

Kristie19's Review

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

Angelatum's Review

October 22, 2011