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Mini Pumpkin Muffins

(+38 rating, 22 votes)
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Mini Pumpkin Muffins

I recently made my pumpkin bread {using homemade pumpkin puree} in the form of mini muffins.  With the addition of chopped walnuts on top and a layer of cream cheese frosting in the middle, I transformed some of them into little cupcake bites, perfect for a dessert party or an afternoon treat.

Mini Pumpkin Muffins
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8+
 
In this recipe pumpkin bread is disguised as mini pumpkin cupcakes with cream cheese frosting.
Ingredients
Pumpkin Bread
  • 1 cup vegetable oil
  • 3 cups sugar
  • ⅔ cups water
  • 2 cups pumpkin purée
  • 4 eggs
  • 3 ½ cups flour
  • 2 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • Chopped walnuts, optional
Cream Cheese Frosting
  • 1 8-ounce package cream cheese
  • ½ cup butter, softened
  • 2 tsp vanilla
  • 4 cups powdered sugar
Instructions
Pumpkin Bread
  1. Mix all of the ingredients together.
  2. Spoon the batter into greased mini muffin tins.
  3. Sprinkle chopped walnuts on the top of each muffin if desired.
  4. Bake them at 325 degrees for 15-20 minutes, or until the top springs back to the touch and a toothpick comes out clean.
  5. If you make regular-sized muffins, they will need to bake longer. (Loaf pans will bake for about 1 hour and 10 minutes.)
  6. Let the muffins cool for 5-10 minutes in the pan.
  7. Then gently run a table knife around the edges and remove them from the pans.
  8. Let them cool completely on a wire rack.
Cream Cheese Frosting
  1. Mix the ingredients to form a creamy frosting.
  2. Once the muffins have cooled, slice them in half and spread cream cheese frosting in the center.
  3. Refrigerate any leftover frosting and/or frosted muffins.
  4. This recipe makes two loaf pans and the equivalent (lots!) of mini muffins.

 

Mini Pumpkin Muffins

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22 Responses to “Mini Pumpkin Muffins”

  1. Amanda says:

    Oh, these look too dangerous for me. I’d end up popping way too many in my mouth! I love pumpkin baked goods so I could see myself going overboard, haha. They look delicious!

  2. Kathryn says:

    Yum! I wish my baking creations looked that pretty! You should try these banana chocolate chunk cupcakes. They are incredible!

  3. These mini muffins look amazing, love the layer of cream cheese. So very pretty!

  4. Karly says:

    So cute and I bet they are delicious!

  5. Beautiful photos! Just looking at them is making my mouth water!

  6. Amber Pullins says:

    i am so going to make these today!

  7. Christy says:

    Our stores are having a shortage of pumpkin puree and I can only find the canned pumpkin pie mix. If I substitute that, I know I would leave out the extra spices but would I need to change the amount of sugar?

  8. kelsey says:

    Christy, I’m not sure but I will compare the sugar content of the mix and the puree the next time I’m at the store and get back to you. Making pumpkin puree is another option which is easy to do, as long as you have an hour or so to let the pumpkin cook. You can follow this link if you are interested: http://itsybitsyfoodies.com/making-pumpkin-puree

  9. fooddreamer says:

    These are adorable and my kids would love them! BTW, gave you a vote on PFB. Good luck!

  10. Kathryn says:

    Oh my gosh, I love pumpkin ANYTHING! I’ll have to try that recipe ASAP!

  11. Lorrie says:

    Try piping the frosting into the muffins using a pastry bag and tip. Just pop the tip through the bottom of the muffins and squeeze in the frosting. If you use paper liners, you might have to cut a small slit in the paper before inserting the tip. I make cream filled cupcakes this way, too. My family loves them!

  12. Lesa Stem says:

    How much cream cheese? 4 or 8 oz?

  13. kelsey says:

    Thanks, Lorrie. I do cream-filled muffins and cupcakes that way, too!

  14. kelsey says:

    Lesa, thanks for the catch. An 8 ounce pack. But you can also half the recipe if you don’t need as much frosting.

  15. Mary says:

    Thanks so much for sharing! Mine are baking as I write. For baking novices like myself, it would be helpful to say how many mini-muffins this recipe will produce–I ended up with a lot more batter than I expected (but maybe this is a standard amount–like I said, I’m a baking novice!). Thanks again!

  16. kelsey says:

    Thanks for your comment, Mary. You are right – it makes a lot of mini muffins! I will remember that going forward and note how many it makes!

  17. Jenna says:

    My friend made these for a wine-tasting party she did, and they were FABULOUS! It was all I could do to resist my impulse to gobble up the whole tray before anyone else could get a taste!

  18. kelsey says:

    Jenna, I’m glad you liked them!

  19. Ms. Monica says:

    Wow, I made these today and they were delicious. Love this recipe. I made them in large muffins and small rectangle cakes and they turned out so soft and yummy! I used fresh puree and candied walnuts. I decided to up mine with icing and walnuts! MMMMMM! A little like carrot cake without all the extras.

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