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pumpkin pie muffin

Pumpkin Pie Muffins

Filled with warming spices, farm fresh butter, and local honey, these pumpkin pie muffins are sure to be a hit!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 32
Author www.lemongrovelane.com

Ingredients

  • 4 eggs
  • 1 cup sugar
  • 3/4 cup honey
  • 1/2 cup plus 1 tbsp butter, melted
  • 1 3/4 cup all-purpose or gluten-free flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp pumpkin pie spice (recipe link in blog post)
  • 3/4 tsp salt
  • 1 (15 ounce) can pumpkin puree (do not use pumpkin pie filling)
  • 1/4 cup corn starch
  • 8 ounces cream cheese, softened (for frosting)
  • 1 tbsp butter
  • 1 tsp orange zest (optional)
  • 1 tbsp orange juice (optional)
  • 4 cups powdered sugar
  • plus 2 tsp cinnamon (for sprinkling over cream cheese frosting)

Instructions

  1. To make the cupcakes, blend eggs, sugar, butter, and pumpkin in a medium size bowl.

  2. Add dry ingredients to pumpkin mixture and beat until well blended.

  3. POUR mixture into lined muffin pan, filling about 2/3 full.

  4. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.

  5. To make the frosting: Beat cream cheese and butter until fluffy. Add orange juice, zest, and powdered sugar. Whip until smooth and pipe or spread over cooled cupcakes.