Monday, September 27, 2010

Pumpkin spice muffins with cream cheese frosting

I had a lovely Sunday morning baking these pumpkin spice muffins, sipping coffee, and catching up on some blog reading while the sun streamed through my kitchen windows.  We had a spectacular fall day in MN, the kind of day that when you are outside you just want to stand still with your eyes closed, face toward the sun.  I'm not exaggerating, it was really that great of a day.

The muffins filled my kitchen with a warm, cozy smells and I was thrilled to be baking and not be rushed for time.  It's been so long since I've had a weekend day thad didn't consist of running from place to place, you know how it is...

These muffins are lovely, plain and simple.  They become amazing when topped with cream cheese frosting.  The muffins themselves are not that sweet but one important lesson I have learned from baking a lot of muffins is that you will never regret sprinkling sugar on top before placing them into the oven.
I found these adorable orange heart toppers at Target, they came mixed with brown spinkles for only $1.

Pumpkin Spice Muffins (recipe adapted from Fine Cooking)


4 eggs
1 cup sour cream or plain yogurt
3 cups pumpkin purée (canned is fine)
1 cup packed light brown sugar
1/2 cup sugar
1/2 lb. (16 Tbs.) unsalted butter, melted
1-1/4 lb. (4-1/2 cups) all-purpose flour
2 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
3 Tbs. ground cinnamon
3 Tbs. ground ginger
Pinch cloves


Heat the oven to 350°F. In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper.

Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins. Grease and flour a muffin tin (or line it with muffin papers, preferably foil). Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. (Refrigerate any extra batter in an airtight container for up to a week.)

Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 min. Remove the muffins from the tin when they're cool enough to handle.  Frost with cream cheese frosting (I piped using a large star tip)

Cream Cheese Frosting (recipe adapted from Pioneer Woman)


¼ cups Softened Butter
4 ounces, weight Cream Cheese
½ pounds Powdered Sugar
½ teaspoons Vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

It's hard to tell but these muffins were topped with a small piece of crystalized ginger.  There is ground ginger in the muffins so I thought it would be a nice play on ingredients. 

I am going to make more of an effort to cook/bake and post more recipes on Eat Drink Pretty.  If you have favorite recipes to share (especially anything fall-inspired) I would love for you to email the recipe, eatdrinkpretty {at} gmail {dot} com.

Thanks so much for stopping by Eat Drink Pretty today!!!


  1. Yum, these muffins look delicious! I love the orange heart sprinkles and the brown sprinkles. So cute!


  2. I am praying that you have leftovers and that you will be bringing them into work this morning...these look amazing. Love the crystallized ginger topper - very couture! Glad you had a lovely Sunday, Jenna!

  3. For me, your posts on your adventures in baking are really inspiring! Now I'm all ready to bake muffins and have friends and family over for a simple brunch next weekend. Love these posts!

  4. Mmmm those look delicious! I know what I'll be making for breakfast next weekend... =)

  5. WHY am I out of the office on the day you bring these in?!? They look amazing...I can just SMELL the spices! :)

  6. These look amazing - though all I really need is the cream cheese frosting :)

  7. Oh My! Those really look wonderful! I can hardly wait to make them. Everyone just loved the red velvet cupcakes. I just love your posts! (but my husband loves them more!)

  8. oh my! I thought these were perfect. I ate 3 today! thanks Jenna - Kate

  9. You did a beautiful job with these! Love how you had the motivation to make several different toppings. I think I can actually smell the pumpkin and ginger through my monitor...

  10. You had me at pumpkin. These look fantastic!

  11. All I can say is YUM!


  12. your muffins looks delicious will definately try this recipe! thanks Jenna

  13. You always have fabulous posts! I'll be thinking of these as I run on the treadmill today! :)

  14. Looks so delicious! I love pumpkin - so glad its starting to make its way to stores.

  15. How many muffins does this recipe make? It seems like quite a few, so I was thinking of halving it.