Description

These cozy small-batch pumpkin spice muffins with cream cheese frosting make exactly six muffins—perfect for when you want that warm, spicy, bakery-fresh feeling without committing to a dozen. The texture is tender, the crumb is perfect, and the cream cheese frosting stays put.

Ingredients

Scale

1 cup (120g) all-purpose flour
½ cup (100g) granulated sugar
¼ cup (50g) packed light brown sugar
½ cup (120g) pumpkin puree
¼ cup (60ml) vegetable oil
1 large egg, at room temperature
2 tablespoons (30ml) milk
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4 oz (113g) cream cheese, softened
2 tablespoons (28g) unsalted butter, softened
1 cup (120g) powdered sugar, sifted
1 tablespoon (15ml) heavy cream
½ teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Line your 6-cup muffin tin with paper liners.
In a medium bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1½ teaspoons pumpkin pie spice, ½ teaspoon ground cinnamon, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Whisk for about 15 seconds.
In a large bowl, combine the wet ingredients: ½ cup pumpkin puree, ½ cup granulated sugar, ¼ cup packed light brown sugar, ¼ cup vegetable oil, 1 large egg (room temperature), 2 tablespoons milk, and 1 teaspoon vanilla extract. Whisk until smooth.
Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined. A few small lumps are fine.
Let the batter rest for 5 minutes.
Divide the batter evenly among the 6 muffin cups, filling each about ¾ full.
Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack. Let cool completely before frosting, about 30 minutes.
While the muffins cool, make the cream cheese frosting: In a medium bowl, beat 4 oz softened cream cheese and 2 tablespoons softened butter together with an electric hand mixer until smooth and creamy, about 1 minute. Add 1 cup sifted powdered sugar, 1 tablespoon heavy cream, ½ teaspoon vanilla extract, and a pinch of salt. Beat on low speed until combined, then increase to medium-high and beat for 2 minutes until light and fluffy.
Once the muffins are completely cool, pipe or spread the frosting on top.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Use a cookie scoop for even muffins. Check your pumpkin puree—use 100% pure pumpkin, not pumpkin pie filling. Let the muffins cool completely before frosting. If the frosting seems too soft, refrigerate for 10 minutes before piping.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 frosted muffin
Calories: 380
Sugar: 33
Sodium: 280
Fat: 18
Saturated Fat: 7
Carbohydrates: 52
Fiber: 2
Protein: 5

Keywords: pumpkin muffins, cream cheese frosting, small batch, fall baking, pumpkin spice