This post may contain affiliate links. Please read our disclosure policy.
These Easy and Delicious Pumpkin Spice Muffins are moist, perfectly sweet with a little bit of spice and make for a tasty fall breakfast, or snack! Enjoy them on their own, or top with a yummy cream cheese frosting. Step-by-step instructions and bake-with-me video all in the recipe!
Now, I’m typically not a breakfast girl, but if we’re doing breakfast it’s definitely a pumpkin spice muffin. There’s just something about the pumpkin, the spice, and the cream cheese frosting that gets me everytime. I personally love making these muffins at home during the fall, and sharing with my cousins and friends. If it stays in the house it will definitely all get eaten by me! These muffins are super easy to make, very moist, and the perfect texture! They’re also go with and without the cream cheese frosting!
Table of Contents
- How to Make Easy & Moist Pumpkin Spice Muffins
- Tips for Making Easy and Delicious Pumpkin Spice Muffins (Moist)
- Cream Cheese Frosting
- Grab the Grocery List (Screenshot The Below)!
- Other Recipes You’ll Enjoy!
- Easy and Delicious Pumpkin Spice Muffins (Moist) Recipe
- DID YOU MAKE THIS RECIPE?
- ARE YOU STILL HUNGRY?
How to Make Easy & Moist Pumpkin Spice Muffins
This recipe is easy is 1-2-3, and ready in no time. Start by preheating the oven to 350 degrees Fahrenheit and combining all the dry ingredients. Then add in the wet ingredients and mix to combine. Bake for 20-25 minutes, remove from oven, cool, and add cream cheese frosting. So simple, so easy.
Tips for Making Easy and Delicious Pumpkin Spice Muffins (Moist)
- Add the dry to wet ingredients using the muffin method, which incorporates all the wet ingredients into the dry ingredients all at once.
- Mix ingredients just until the dry ingredients are moistened (around 10-12 turns if mixing by hand).
- Fill muffin liners until 3/4 full, this should leave just enough room for the muffins to rise and fill each cup evenly.
- Check for doneness using the toothpick method. Stick a toothpick in the center of a muffin, remove, and it should come out clean, indicating doneness.
Cream Cheese Frosting
This is totally optional, but so so yummy! The recipe is simple, cream cheese, butter, confectioners sugar, vanilla, and salt. Star by mixing the softened to room temperature cream cheese and butter, then add in the sugar, vanilla and salt. Mix until incorporated and viola!
Grab the Grocery List (Screenshot The Below)!
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Pumpkin Pie Spice
- Butter
- Brown Sugar
- Granulated White Sugar
- Eggs
- Pumpkin Puree
- Sour Cream or Plain Greek Yogurt
- Pure Vanilla Extract
- 1 brick (250g) Philadelphia Original Cream Cheese
- Unsalted Butter
- Confectioners (Icing/Powdered) Sugar
Other Recipes You’ll Enjoy!
Gluten Free Banana Oat Protein Pancakes, Bourbon Peach Vanilla Spiced French Toast, & The Best Browned Butter Skor Toffee Cookies
I’d greatly appreciate if you left a star ★ rating (located near the top of the recipe card below), as well as leave a comment if you found this blog post helpful!
Also, don’t forget to keep up with me on Facebook, Twitter, Instagram, and Pinterest!
Easy and Delicious Pumpkin Spice Muffins (Moist)
Ingredients
Dry Ingredients
- 1 1/2 cups All Purpose Flour, spooned and leveled
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Pumpkin Pie Spice
Wet Ingredients
- 6 tbsp Butter, melted and cooled
- 1/2 cup Brown Sugar, can be reduced to 1/4 cup
- 1/2 cup Granulated White Sugar
- 2 Eggs, room temperature
- 1 cup Pumpkin Purée
- 1/4 cup Sour Cream, or plain greek yogurt
- 2 tsp Pure Vanilla Extract
Cream Cheese Frosting
- 1 250g Philadelphia Original Cream Cheese, block style, softened to room temperature
- 1/2 cup Unsalted Butter, softened to room temperature
- 2 cups Confectioners Sugar, Icing/Powdered Sugar (3 cups if needed)
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Salt
Instructions
- Preheat the oven to 350°F (176°C), and line a muffin tin with paper or reusable liners. Then, melt butter, and allow to cool, around 10 minutes and set both aside.
- In a medium mixing bowl, whisk together AP flour, baking powder, baking soda, salt and pumpkin pie spice, mix until combined.
- Add melted and cooled butter, brown sugar, white granulated sugar, eggs, pumpkin puree, sour cream or plain greek yogurt, pure vanilla extract, and mix together until the dry ingredients are moistened (around 10-12 turns if mixing by hand).
- Equally divide batter into prepared muffin liners. Bake for 20 to 25 minutes until muffins are golden, and toothpick comes out clean when poked into the middle. When muffins done, remove from oven and allow to cool in pan. Serve, and enjoy. Keep leftovers in an airtight storage container lined with paper towels.
- If frosting, allow muffins to completely cool, then frost, and serve.
Cream Cheese Frosting
- Beat the cream cheese and butter together on high speed until smooth and creamy. Start slow to avoid splatter.
- Add 2 cups confectioners sugar (3 cups if needed, taste frosting before adding, I usually only use 2 cups), vanilla and salt. Mix on low speed for 30 seconds or until most of the sugar combined, then switch to high speed for an additional minute or until all ingredients incorporated.
- Add to muffins, and store leftovers covered in refrigerator in an airtight storage container for up to 5 days, or freeze for up to 3 months.
Notes
Nutrition
