Pumpkin Muffins with Cream Cheese Frosting Recipe

I absolutely love how these pumpkin muffins with cream cheese frosting recipe captures the essence of cozy autumn mornings — warm spices, tender texture, and that luscious frosting that just melts in your mouth. Whether you’re baking for a casual weekend brunch or prepping treats for a holiday gathering, these muffins never disappoint. They’re moist but not dense, packed with just the right amount of pumpkin flavor, and the cream cheese frosting adds that creamy tangy finish that keeps everyone coming back for more.

When I first tried this recipe, I was amazed at how straightforward it was, yet the results tasted like something you’d get from a fancy bakery. You don’t have to be an expert baker to pull this off. Plus, making your own pumpkin purée fresh roasted from the squash elevates these muffins beyond the usual canned stuff. I discovered this trick when I wanted a more vibrant pumpkin flavor in my baking — and it definitely makes all the difference!

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Ingredients You’ll Need

The ingredients here come together to create those classic pumpkin muffin flavors with a fluffy texture and an irresistible cream cheese frosting. I suggest using fresh pumpkin or butternut squash, and don’t skip the spices — they bring everything to life.

• Small Pumpkin or Butternut Squash: Roasting fresh pumpkin adds sweetness and depth; avoid pre-packaged purée if you want that fresh flavor.
• Plain Flour: The base for these muffins, plain flour gives a tender crumb; make sure it’s freshly sifted.
• Baking Powder: Helps the muffins rise beautifully.
• Bicarbonate of Soda: Reacts with the acidity in pumpkin for extra lift.
• Ground Spices (Cinnamon, Ginger, Nutmeg, Cloves): This cozy blend makes the muffins perfectly spiced and aromatic.
• Butter (softened): Adds richness and moisture to the batter.
• Caster Sugar: Sweetens without being overpowering, giving a light texture.
• Eggs: Provide structure and help bind everything together.
• Vanilla Extract: Enhances the sweetness and complements the spices.
• Full-Fat Soft Cheese (for frosting): Makes that classic tangy cream cheese frosting.
• Icing Sugar: Sweetens and smooths out the frosting texture.

Variations

I love making these pumpkin muffins my own depending on the occasion or what’s in the pantry. Some simple tweaks can really change up the vibe — plus, it’s a great way to cater to dietary needs without losing any of the magic.

• Gluten-Free Twist: I swap the plain flour for a gluten-free blend when friends come over who avoid gluten — they never notice the difference!
• Less Sweet Option: Sometimes I reduce the sugar by a third, and the natural pumpkin sweetness shines through even more.
• Spiced Up: For a little kick, I add a pinch of cayenne or more ginger — my family goes crazy for this version in the cooler months.
• Nutty Addition: Adding chopped pecans or walnuts to the batter gives a lovely crunch and extra texture that everyone enjoys.

How to Make Pumpkin Muffins with Cream Cheese Frosting Recipe

Step 1: Roast Your Pumpkin to Perfection

Start by heating your oven to 180°C (160°C fan). Cut your pumpkin or butternut squash in half, scoop out the seeds, and place cut side down on a baking tray lined with parchment paper. Roast it for 30-40 minutes until it’s amazingly soft — you’ll know it’s ready when you can easily pierce the flesh with a fork. Then, let it cool completely before scooping out about 300g of the flesh (discard the skin) and blitzing it in a blender until smooth. This fresh roasted purée is the secret to that vibrant pumpkin flavor you’ll love.

Step 2: Prep the Dry Ingredients

While your pumpkin is cooling or right after, mix the dry stuff together — plain flour, baking powder, bicarbonate of soda, and the spices along with a pinch of salt. Make sure these are well combined so your muffins bake evenly and carry that cozy autumn spice to all corners of each bite.

Step 3: Cream Butter and Sugar, Then Add Wet Ingredients

In a separate bowl, beat the softened butter and caster sugar with a whisk or an electric mixer until it’s light and fluffy — this usually takes a few minutes and really helps create a tender crumb. Then whisk in the eggs one at a time, followed by the vanilla extract. When this is combined, add the flour mixture and pumpkin purée. Gently whisk until everything just comes together — don’t overmix, or your muffins might turn out tough.

Step 4: Bake and Cool Your Muffins

Line a 12-hole muffin tin with paper cases and evenly divide the batter between them. Bake in the oven for about 20 minutes or until the muffins rise nicely and a skewer inserted into the thickest part comes out clean. It’s really tempting to open the oven early, but try to resist until that 20-minute mark! Once baked, let them cool completely on a wire rack before frosting — frosting warm muffins can cause a melty mess.

Step 5: Whip Up the Cream Cheese Frosting

For the frosting, beat the softened butter on its own for about a minute until smooth. Add the icing sugar gradually and beat for another 3-4 minutes, so it gets that silky texture. Then mix in the full-fat soft cheese and vanilla extract, continuing to whip until the frosting is creamy and smooth. You can either spread it on with a knife or pipe it with a piping bag for a pretty finish. I like to sprinkle a pinch of cinnamon on top — it adds that extra seasonal flair.

How to Serve Pumpkin Muffins with Cream Cheese Frosting Recipe

Garnishes

I usually sprinkle a little extra cinnamon or nutmeg right on top of the frosting — it adds just a hint of warmth and color. Sometimes, I toss on a few finely chopped toasted pecans for crunch, or even a tiny drizzle of maple syrup for that rich sweetness. These simple touches make the muffins feel extra special.

Side Dishes

These muffins pair wonderfully with a cup of coffee or chai tea on a crisp morning. For a fuller brunch spread, serve them alongside fresh fruit salad or scrambled eggs to balance the sweetness. They also make a fun dessert when served with whipped cream and a dusting of cinnamon.

Creative Ways to Present

For a fall party or holiday get-together, I like to pipe the cream cheese frosting into cute rosettes with a star tip and add tiny edible pumpkins or autumn leaf decorations on top. You can also set up a muffin bar with assorted toppings like crushed nuts, mini chocolate chips, and extra spice sprinkles for guests to customize their muffins. It really turns a simple recipe into something memorable and festive!

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin muffins in an airtight container in the fridge to keep the cream cheese frosting fresh and the muffins moist. They usually last about 3-4 days this way, but honestly, they rarely stick around that long in my house!

Freezing

You can freeze the unfrosted muffins wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. When you’re ready to enjoy them, just thaw overnight in the fridge and then add fresh cream cheese frosting — it’s worth making the frosting fresh for the best texture.

Reheating

When reheating, I warm the muffin itself for about 10-15 seconds in the microwave (if unfrosted) to bring back that fresh-baked feel. Avoid reheating the frosting — just add it after heating or enjoy the muffins chilled for a cooler, creamier experience.

FAQs

Final Thoughts

This pumpkin muffins with cream cheese frosting recipe is one of my all-time favorites because it’s as much fun to make as it is to eat. The homemade pumpkin purée, the perfectly spiced batter, and that dreamy frosting together create a treat that feels like a warm hug on a plate. I hope you try it soon — whether it’s for your next brunch, a special occasion, or just to brighten an ordinary day. Trust me, you’ll be hooked just like my family and me!

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