Pumpkin Spice Muffins With Canadian Cream Cheese Frosting
Author: 
Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
Muffins
  • 1¼ cups (310 mL) all-purpose flour
  • 1½ tsp (7 mL) baking powder
  • ½ tsp (2 mL) ground cinnamon
  • ½ tsp (2 mL) ground cloves
  • ¼ tsp (1 mL) ground nutmeg
  • ¼ tsp (1 mL) ground ginger
  • ¼ tsp (1 mL) ground all-spice
  • ¼ tsp (1 mL) baking soda
  • ¼ tsp (1 mL) salt
  • 2 tbsp (30 mL) butter, softened
  • ½ cup (125 mL) sugar
  • 2 tbsp (30 mL) brown sugar, packed
  • 1 egg, room temperature
  • ½ cup (125 mL) buttermilk
  • ½ cup (125 mL) pumpkin puree
  • 2 tbsp (30 mL) vegetable oil
Cream Cheese Frosting
  • 4 oz (125 g) Canadian Cream cheese, softened
  • 2 tbsp (30 mL) butter, softened
  • 1½ cups (375 mL) icing sugar
  • ½ tsp ground cinnamon
  • ½ tsp vanilla extract
Instructions
Muffins
  1. Preheat oven to 375 °F (190 °C). Butter a 6-cup nonstick muffin pan or line with paper liners.
  2. In a small bowl, sift together flour, baking powder, cinnamon, cloves, nutmeg, ginger, allspice, baking soda and salt; set aside.
  3. In a large bowl, with an electric mixer, beat butter, sugar and brown sugar, until light and fluffy. Beat in egg, until incorporated. Stir in buttermilk, pumpkin puree and oil. Stir in flour mixture; mixing until just incorporated. Spoon into prepared pan.
  4. Bake for about 25 minutes or until tops spring back when lightly pressed. Let cool in pan for 5 minutes. Transfer to rack to cool completely.
Cream Cheese Frosting
  1. In a medium bowl, with an electric mixer, beat Cream cheese and butter until smooth. Add sugar gradually, beating well after each addition. Add cinnamon and vanilla extract; beat until fluffy. Frost cooled muffins.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/pumpkin-spice-muffins-with-canadian-cream-cheese-frosting/%3C/div%3E