Pioneer Woman Pumpkin Cream Cheese Muffins

This easy Pioneer Woman Pumpkin Cream Cheese Muffins recipe is perfect for a quick, cozy breakfast or snack. With creamy frosting and a warm, spiced pumpkin flavor, these muffins are a fall favorite. You can easily customize them with simple ingredients like raisins or nuts for extra texture.

Ingredients Needed

For the Muffins:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 cup butter (cut into pieces)
• 1 cup (heaping) pumpkin puree
• 1/2 cup evaporated milk
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 cup golden raisins (optional)

For the Topping:

• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For the Cream Cheese Frosting:

• 1/4 cup salted butter (softened)
• 1 oz cream cheese (softened)
• 1/2 lb powdered sugar
• 1/2 tsp vanilla extract

How To Make Pumpkin Cream Cheese Muffins

1. Preheat and Prepare Muffin Tin: Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin generously with butter or non-stick spray.
2. Sift the Dry Ingredients: In a large bowl, sift together 1 cup of flour, 1/2 cup of sugar, 2 tsp of baking powder, 1 1/2 tsp of cinnamon, 1/4 tsp of ginger, 1/2 tsp of nutmeg, and 1/2 tsp of salt.
3. Cut in the Butter: Cut in 1/4 cup of butter using two knives or a pastry cutter until the mixture is crumbly and the butter is well incorporated.
4. Mix the Wet Ingredients: In a separate bowl, combine 1 cup of pumpkin puree, 1/2 cup of evaporated milk, 1 large egg, and 1 1/2 tsp of vanilla extract. Stir until smooth.
5. Combine the Wet and Dry Ingredients: Pour the pumpkin mixture into the dry ingredients and gently fold until just combined. If using, fold in 1/2 cup of golden raisins.
6. Fill the Muffin Tin: Spoon the batter into the muffin cups, filling each about halfway (the batter won’t fill all 12 cups).
7. Make the Topping: In a small bowl, mix 2 tbsp of sugar, 1 tsp of cinnamon, and 1/4 tsp of nut

Recipe Tips

• Don’t Overmix the Batter: Gently fold the wet and dry ingredients together. Overmixing can make the muffins dense and tough.
• Use Room Temperature Ingredients: Make sure your butter, egg, and cream cheese are at room temperature. This helps the batter mix smoothly and ensures a fluffier texture.
• Fill Muffin Cups Halfway: Don’t fill the muffin tin cups all the way. This allows space for the muffins to rise and helps them bake evenly.
• Cool Muffins Before Frosting: Let the muffins cool completely before applying the frosting. Frosting warm muffins can cause it to melt and slide off.
• Add a Little Extra Spice: If you love bold flavors, add a pinch of extra cinnamon or nutmeg to the frosting or batter for an even more fragrant and flavorful treat.

How To Store Leftovers

• Refrigerate: Store leftovers pumpkin cream cheese muffins in an airtight container in the fridge for up to 3 days.
• Freeze: Place leftovers pumpkin cream cheese muffins in a freezer bag or container. They can be frozen for up to 3 months. Thaw at room temperature or heat for 15-20 seconds in the microwave.

Nutrition Facts

Serving Size: 1 muffin

• Calories: 331 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Polyunsaturated Fat: 7 g
• Monounsaturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 40 mg
• Sodium: 271 mg
• Potassium: 104 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 1 g
• Sugars: 28 g
• Protein: 5 g

More Pioneer Woman Recipes:

• Orange Cinnamon Rolls
• Cinnamon Pecan Waffles
• Cinnamon Streusel Bagels
• Pioneer Woman Milky Way Cake
• Pioneer Woman Beet Brownies