Ingredients
Method
Prepare Muffins
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine pumpkin puree, sugar, vegetable oil, and eggs. Mix until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare Frosting
- In a mixing bowl, beat together the softened cream cheese and butter until creamy.
- Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.
- Once muffins are completely cool, frost the tops with the cream cheese frosting.
Nutrition
Notes
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.