Pumpkin Spice Muffins with Cream Cheese Frosting

There’s something about the smell of pumpkin spice wafting through the kitchen that just feels right. Whether it's September or you're simply craving a little comfort, these pumpkin muffins are perfect.

These are the muffins I make when I’ve got to use up the pumpkin puree i preserved in the fall, when friends drop by last minute, or when I am just craving something pumpkin spice flavoured! They freeze beautifully (if they last that long), and they're just sweet enough, and without icing they could even pass for quick grab and go breakfast.

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Every year when the pumpkins start piling up at the end of the season, either from the garden, a local farm, or a good deal at the market I make time to put some away for winter baking. There’s just something special about using a freezer bag of your own pumpkin purée when the snow starts to fly.

I usually grow a few pie pumpkins but you can use any small, sweet variety with dense flesh. They’re much less watery than the big carving types and have a richer flavor that’s perfect for muffins, soups, and pies.

Here’s how I put mine up:

How to Roast & Preserve Pumpkin

1. Wash & cut your pumpkin in half or quarters, scoop out the seeds (save them for roasting or the chickens).

2. Roast cut-side down on a baking sheet at 350°F until the flesh is soft — about 45–60 minutes.

3. Let it cool, then scoop out the flesh and blend until smooth.

4. I freeze it in 1-cup or 2-cup portions (perfect for recipes like this one!) using freezer bags or wide-mouth jars.

5. Label with the date and stash them away for cozy baking days.

Pumpkin Spice Muffins with Cream Cheese Frosting

Ingredients:

• 1 ¾ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 ½ tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• 1 cup pumpkin purée (not pumpkin pie filling)

• ½ cup sour cream (or Greek yogurt)

• ½ cup brown sugar, packed

• ¼ cup white sugar

• 2 eggs

• ¼ cup oil or melted butter

• 2 tbsp milk

• 1 tsp vanilla extract

Optional: turbinado sugar or pumpkin seeds for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.

2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

3. Add wet ingredients: Into the same bowl, add pumpkin, sour cream, sugars, eggs, oil or butter, milk, and vanilla. Stir gently until everything is just combined — don’t overmix!

4. Fill muffin cups about ¾ full. Sprinkle tops with turbinado sugar or pumpkin seeds if using.

5. Bake for 18–22 minutes or until a toothpick comes out clean.

6. Cool for 5 minutes in the tin, then transfer to a rack.

Tips & Variations:

• Make it whole grain: Substitute up to half the flour with whole wheat.

• Add-ins welcome: Mini chocolate chips, chopped nuts, or raisins are all delicious.

• Mini muffins: Bake for 10–12 minutes — perfect for little hands or lunchboxes.

Even though these Pumpkin Spice Muffins with Cream Cheese Frosting scream “fall,” I bake them year round. They’re not just seasonal. When the days are long and the to do list is longer, it helps to have something you can make almost by heart. This is that recipe for me.

The Recipe:

Did you try making these Pumpkin Spice Muffins with Cream Cheese Icing? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!