Ingredients
- For the Muffins:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons pumpkin pie spice
- 6 tablespoons unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 cup pumpkin purée
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the Frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
Instructions
Make the Muffins:
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Preheat oven to 400°F (200°C).
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In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
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In a separate bowl, whisk melted butter, brown sugar, pumpkin purée, egg, milk, and vanilla.
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Add dry ingredients into wet ingredients and mix just until combined.
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Fill greased muffin cups about 3/4 full.
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Bake for 20 minutes, or until a toothpick comes out clean.
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Let muffins cool completely before frosting.
Make the Frosting:
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Combine cream cheese, butter, confectioner’s sugar, and vanilla.
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Beat for 1–2 minutes until smooth and fluffy.
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Frost cooled muffins and serve.
Notes
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Do not overmix: Overworking the batter develops gluten → dense muffins.
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Thermal contrast: High initial oven temp (400°F) promotes rapid rise and dome formation.
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Cooling phase: Essential for frosting adhesion—otherwise it liquefies.
