Pumpkin Spice Muffins with Cream Cheese Frosting

With the arrival of fall, I have to admit I got a little excited to really start baking again.  I love baking year round, but there is just something extra special about baking when there is a chill in the air. I also am a huge fan of fall flavors-pumpkin, apples, spices-there is just something so special about them.  Right now, my pantry is stocked with canned pumpkin.  After convincing Matt it was time to make our favorite pumpkin waffles, we had a bit of pumpkin leftover and I could not let it go to waste.  I was thinking about all the possibilities-pumpkin cupcakes, pumpkin bread, and then decided I wanted pumpkin muffins.  Don't worry-the other recipes will be made this year too!  After some Internet searching, I came across this recipe for pumpkin muffins from the Pioneer Woman.  They had everything I hoped for and I loved the option of making a cream cheese frosting to go with them-since I usually just bake for two, it's nice that these can also double as a dessert or snack. 

These were every bit as good as I hoped they would be.  They were moist, had a hint of that wonderful fall spice flavor.  We both loved them with the cream cheese frosting for a decadent twist on a standard muffin-although I will admit that I think the version with the frosting would be a bit too sweet for me for a breakfast. 

These would be an excellent addition to any holiday brunch and great to make for overnight company. And, like I said above, they are a great way to use up any extra pumpkin you might have. That's why I think these are the perfect thing for Week 3 of the 12 Weeks of Christmas Treats blog hop hosted by Meal Planning Magic-they are great to have around the house for the holidays!

The ingredient list looks long, but believe me, it's not too bad and these muffins come together really fast!

Pumpkin Spice Muffins

For the muffins:
1 cup all-purpose flour
½ cup sugar
2 teaspoons baking powder
1½ teaspoons cinnamon
¼ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon kosher salt
4 tablespoons unsalted butter, cut into pieces
1 cup (heaping) pumpkin puree
½ cups evaporated milk
1 egg
1½ teaspoons Vanilla

For the topping:
2 tablespoons sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg

For the frosting
¼ cup softened unsalted butter
4 ounces cream cheese (I used lowfat)
½ pounds powdered sugar
½ teaspoon vanilla

Preheat oven to 400 degrees. Generously grease 12 muffin tins or spray with cooking spray and line with cupcake liners.

Combine flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter until it is fully incorporated. In a separate bowl, stir together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined.

In a small bowl, combine ingredients for topping-sugar, cinnamon and nutmeg.

Pour mixture into prepared muffin pan. Sprinkle the top of each unbaked muffin with remaining cinnamon-sugar-nutmeg mixture.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 15 minutes, then remove and allow to cool.  If desired, top with cream cheese frosting.

To make the frosting, use a mixer to mix all ingredients on high until soft and whipped. Store in the fridge; icing will soften at room temperature.

*Note: I made frosting and stored it in a separate container and topped muffins individually whenever we wanted an extra bit of sweetness!