Pumpkin Spice Muffins
Recipe type: Snack, Breakfast, Lunch
Total time: 
Serves: 12
Delicious pumpkin muffins with just the right spices!
  • 1¾ cups all-purpose flour*
  • ¾ cup packed brown sugar
  • 1½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • 2 eggs
  • ¾ cup canned pumpkin puree
  • ¼ cup vegetable oil
  • 1 tsp vanilla
  • Cream Cheese Glaze:
  • 4 ounces cream cheese, room temperature (half a block)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons milk
  1. Preheat oven to 375F
  2. Put 12 muffin papers in your muffin tin, or grease the tin. Set aside.
  3. Whisk together all dry ingredients in a large bowl.
  4. In separate bowl, mix together wet ingredients.
  5. Pour wet ingredients over dry ingredients and stir just until mixed.
  6. Spoon into prepared muffin tin, and bake until tops are firm to the touch, 20-25 minutes.
  7. Let cool in pan on rack for 5 minutes,then transfer to rack and let cool.
  8. Cream Cheese Glaze:
  9. Beat together room temperature cream cheese, powdered sugar, and vanilla. Add milk 1 tbsp at a time until desired consistency.
  10. Spoon over cooled muffins.
* For Gluten Free I use Bob Mills Gluten Free Flour, and the required amount of xantham gum (See back of the Flour bag).
Recipe by Hidden Ponies at https://hiddenponies.com/2012/04/pumpkin-spice-muffins/