Mini pumpkin muffins with maple cream cheese frosting

Coastal Living

Makes: 5 dozen mini muffins

  • Paper baking cups
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 (15-ounce) can pumpkin puree
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 3/4 cup vegetable oil

Preheat oven to 350°. Place paper baking cups into miniature muffin pans.

Combine flour and next 7 ingredients in a medium bowl. Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture, stirring just until moistened. Spoon batter into cups, filling two-thirds full.

Bake, in batches, 15 to 17 minutes. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely. Spread Maple-Cream Cheese Frosting over tops of muffins (ingredients and recipe below).

  • 16 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 cup pure maple syrup
  • 4 cups powdered sugar

Beat first 3 ingredients in a large bowl at medium speed with an electric mixer until light and fluffy. Gradually add powdered sugar, beating at low speed after each addition until well blended.

*Chef’s note: Very tasty. I left out the allspice. The frosting was nice because the maple flavor was very subtle; I may even add just a splash more syrup than it calls for. My only issue was this made wayyy too much icing for these mini muffins. I felt so wasteful; I needed only half of what it made, and I wasn’t even stingy with the icing (as I often prefer to be). You could halve the icing ingredients and be just fine.

 

 

 

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