This recipe was inspired by one of my biggest pet peeves, never wanting to waste a single ingredient sitting in my pantry! I have a bad habit when I am roaming the grocery aisles, getting overly enthusiastic about a certain ingredient and then buying way too much of it, deluding myself that I will have all the time in the world to whip up all sorts of recipes that I’ve had on my mind. Sadly, with three kids, a hubby and a busy life, I never seem to get around to all that.


I was going through my pantry today and found yet another can of pumpkin puree staring me in the face. Either canned pumpkin is procreating when I’m not looking or, more likely, those mysterious cans are the product of every time I have visited the grocery over the past few months and fantasized about coming home to make pumpkin donuts, pumpkin bread, pumpkin pie and so on. Not surprisingly, I never had the time for all those recipes I really wanted to make but now here I am, with some extra canned pumpkin on my hands. The kids and I decided to make these yummy Pumpkin Muffins, topped with a smear of luscious cream cheese icing. They came out great.


Pumpkin Muffins with Cream Cheese Frosting

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Servings: 12 muffins
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For the Muffins:

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

For the Frosting:

  • 4 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla extract


For the Muffins:

  • Preheat oven to 400 degrees.
  • Place the first 5 ingredients in a bowl and whisk to combine.
  • In a separate bowl whisk the remaining ingredients.
  • Add the dry ingredients into the wet and whisk until just combined.
  • Pour into greased muffins cups 3/4 full.
  • Bake for 20 minutes. Allow to cool before frosting. 

For the Frosting:

  • Combine all ingredients and beat for 1-2 minutes, until fluffy


Sodium: 280mg | Sugar: 24g | Fiber: 1g | Cholesterol: 35mg | Calories: 280kcal | Fat: 13g | Protein: 3g | Carbohydrates: 38g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. Sorry about that! We just redesigned our website and some of the info has gone missing. This recipe makes 12 muffins, and I’ve updated the recipe card to reflect that. Thanks for pointing out!

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