Description
These moist and spiced pumpkin muffins are a perfect autumn treat, featuring roasted pumpkin puree blended with warming spices, and topped with a smooth, tangy cream cheese frosting. Perfect for breakfast or a comforting snack, these muffins combine classic fall flavors with a soft, tender crumb.
Ingredients
Scale
Muffins
- 450g small pumpkin or butternut squash
- 250g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon, plus extra for finishing
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 150g butter, softened
- 150g caster sugar
- 3 eggs
- 1 tsp vanilla extract
Cream Cheese Frosting
- 100g butter, softened
- 100g icing sugar
- 200g full-fat soft cheese
- 1 tsp vanilla extract
Instructions
- Roast the Pumpkin: Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin or butternut squash in half and scoop out the seeds. Place cut-side down on a baking tray lined with baking paper and roast for 30-40 minutes until completely soft. Let it cool, then scoop out 300g of the flesh and blend to a smooth purée, discarding the skin.
- Prepare Dry Ingredients: In a bowl, combine the plain flour, baking powder, bicarbonate of soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and a pinch of salt. Mix well to distribute the spices evenly.
- Make Batter: In a separate bowl, beat the softened butter and caster sugar with a whisk until the mixture is light and fluffy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, then gently fold in the dry ingredient mixture and the pumpkin purée. Mix until just combined to avoid overmixing.
- Bake Muffins: Line a 12-hole muffin tin with paper cases. Divide the batter evenly between the cases. Bake in the preheated oven for about 20 minutes, or until the muffins are risen and a skewer inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Prepare Frosting: Beat the softened butter in a bowl using electric beaters for 1 minute until creamy. Gradually add the icing sugar, continuing to beat for 3-4 minutes until smooth and fluffy. Add the full-fat soft cheese and vanilla extract, and beat again until the frosting is smooth and consistent.
- Decorate and Serve: Spoon or pipe the cream cheese frosting onto the cooled muffins. Optionally, sprinkle a pinch of ground cinnamon over the top for garnish. Serve and enjoy!
Notes
- Roasting the pumpkin brings out its natural sweetness and enhances the flavor.
- You can freeze any leftover pumpkin purée for future recipes.
- Do not overmix the batter to maintain a tender texture in the muffins.
- Ensure muffins are completely cool before frosting to prevent the frosting from melting.
- The muffins keep well in an airtight container for up to 3 days or can be refrigerated to extend freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
