These moist pumpkin bread muffins are topped with a perfectly sweet and fall-ish cream cheese frosting. Celebrate fall with a super delicious autumn recipe! They’re probably one of my favorite things to bake while I enjoy my annual marathon of glorious Disney Channel movies from back in the day (Halloweentown, anyone?)
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So let’s get started!
It’s finally fall and if you thought that means my apartment constantly smells of cinnamon and baking apples, you’d be right. I just love this season. The cooler temperatures, the colorful trees, the feeling of change in the air, and of course the food. Seriously, how does one stop eating all the tasty things once fall begins?
These are simple to make and because they are so soft and moist, I’ve found their a little more forgiving when you forget about them because you’re distracted by Twitches saving the day.
So before you begin this recipe, make sure you have your movies and snacks ready to go because this is a forgiving recipe if you cook it a little extra but not so forgiving that you shouldn’t be prepared.
And also before you get started make sure you have your super eco-friendly reusable silicone cupcake liners. Get the ones I use right here to be a rainbow eco-saver! Because fall baking should never mean slowly contributing to the destruction of the environment with unnecessary trash.
Anywho, the first day of fall came which started the baking season. I think in one day made these muffins, cinnamon apples, some Halloween bark and spent probably 3 hours just filling my Autumn Pinterest board. Oops.
The muffins were definitely the star of the show that day though. Perfectly moist pumpkin bread tastes amazing enough but turning them into muffins topped with some delicious maple cream cheese frosting was just pee your pants good.
Moist Pumpkin Bread Muffins Recipe
Pumpkin bread muffins with maple cream cheese frosting
- Cupcake Pan
- Silicone Cupcake liners
- 1 can 100% pure pumpkin 15oz
- 2 large eggs
- 2 cups all-purpose flour
- ½ tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- 2 cups sugar raw
- ½ tsp salt
- ¾ cup unsalted butter softened
- 2 tsp vanilla extract
Cream Cheese Frosting
- 16 oz cream cheese Philadelphia
- 2 tbsp maple syrup
- 1 cup powdered sugar
- ½ tsp ginger
- Festive Sprinkles optional
- Candy corn pumpkins optional
- Preheat your oven to 325°F
- Line your cupcake tins with the reuseable liners
- Cream your softened butter and sugar until light and fluffy.
- Mix all your other dry ingredients in a bowl and set aside.
- Add the vanilla extract to you creamed butter and sugar, then add 1 egg at a time and mix until just combined.
- Add the dry ingredients and mix until just combined. Your mixture will be sticky because pumpkin makes everything stickier.
- Fill your cupcake liners up to just below the top. (These muffins don't rise all that much).
- Bake for 30-35 minutes or until your toothpick comes out clean.
- Allow your muffins to cool and then add your cream cheese frosting.
Cream Cheese frosting
- While the muffins are baking, soften your cream cheese to room temperature and add it into a bowl.
- Add the cream cheese and turn your mixer on low. While mixing, slowly add the powdered sugar. SLOWLY!! Or else it will sugar explode in your face.
- Once the powdered sugar is combined with the cream cheese, beat the cream cheese, maple syrup, powdered sugar and ginger on high speed until frosting is light and fluffy. The more your mix, the lighter and fluffier it will be.
- Once you have spread your frosting on your cooled muffins, you can enjoy them as is or top them with a little extra festive flare with your fall sprinkles and candy corn pumpkins.
Pumpkin Bread Muffins Notes!
Most traditional pumpkin recipes call for nutmeg and cloves. I chose not to include those for two reasons. For one, I didn’t have any and I had no intention of running to the store with my hair like it is and two, because no one in my household (except me) likes those spices and I cannot eat 24 muffins on my own…no matter how much I wish I could.
You could add those in if you prefer the more traditional taste of fall spices and pumpkin. Simply add a half teaspoon of each and voila! You good.
If you’ve baked with pumpkin, you’ll know that stuff is crazy sticky! Often times we want to overbake our breads because they just don’t look done. Trust your instincts not the pumpkin to tell you when your muffins are ready.
If you stick a toothpick in those bad boys they should come out pretty clean and their centers shouldn’t be jiggly.
Garnish these bad boys with some seasonal candies like candy corn, caramels, or just some good old fashioned sprinkles.
Also, be careful! I’d suggest that you eat one before you start sharing with friends and family because odds are they’ll disappear super quick.
So now that you’ve made these deliciously moist pumpkin bread muffins, show them off! Make sure you tag them on the Gram with #littledoseofsweetness because I love to feature you guys when I can’t think of original content – hey just being honest with you.
And if you loved this recipe, which I’m sure you did, why not share it? Sharing is caring after all!