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

Julia Rutland
Recipe by Coastal Living October 2011

Gallery

Credit: Jonny Valiant; Styling: Linda Hirst

Recipe Summary

prep:
10 mins
bake:
15 mins
cool:
30 mins
total:
55 mins
Yield:
Makes 5 dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • Combine flour and next 7 ingredients in a medium bowl.

  • 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.

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

  • Spread Maple-Cream Cheese Frosting over tops of muffins.

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