Want a more budget-friendly way to get your pumpkin spice fix than going to Starbucks for a PSL?
Then you’ve got to make a batch of these Pumpkin Muffins. These muffins are moist, subtly sweet, full of warm spices, and have a delightful sweet cream cheese icing!
They’re totally indulgent and you get a whole batch of twelve pumpkin muffins for about the price of one pumpkin spice latte.
Plus, they’re freezer-friendly so you thaw one at a time to have with your morning coffee from now until the end of pumpkin season.
These are the best pumpkin muffins. They are moist, buttery, soft and loaded with fragrant fall spices with just the right amount of sweetness. The epitome of classic autumn flavors!
When purchasing ingredients for the recipe, be sure to select 100% pure pumpkin purée, not pumpkin pie filling (they typically sit side-by-side on the grocery store shelf).
Pumpkin pie filling is already sweetened and flavored with spices and would not work well in the muffins. I always make purée every season, but canned works great!
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another extremely popular and easy to make recipe:
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Keto Pumpkin Spice Muffins
Cream Cheese Icing:
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 1 cup powdered sweetener
- 1 tsp vanilla extract
- 1 TB heavy cream as needed
- Preheat oven to 350 degrees.
- Line 12 muffin cups with liners(paper or silicone).
- Mix dry ingredients in a medium size bowl. Set aside.
- In another mixing bowl, combine wet ingredients, and combine using a hand mixer.
- Add dry ingredients in parts, mixing to combine. Fill liners 3/4 full. Bake 22 minutes or until toothpick comes out clean.
Cream Cheese Icing:
- Combine all ingredients until smooth. Adding heavy cream as needed.
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