You know, whenever I share a recipe with my readers, rather than thinking about the food itself, I’m always more concerned with what I’m going to say that will ultimately lead to the detailed instructions. In this case, as I whisked the dry ingredients, blended the wet ingredients, and combined the two to put into muffin tins, I was also jumping back and forth between Instagram and the original recipe for these pumpkin muffins.
I don’t need to remind you what month it is, but in case you just crawled out of a cave or your parents’ basement, it’s October. It’s colder, wetter, a little spookier. This time of year is almost synonymous with a bunch of different things. Pumpkins, of course, being the most important. Either full and bright, in the back of someone’s Instagram photo they took at a patch, or small and dainty with cute faces painted on them. They could be baked into pies or spiced into lattes. In this case, you’re probably not here to see a patch of pumpkins or another photo of one of my Starbucks lattes. No, what you’re here for is the recipe in the title. The perfectly-crafted headline that grabbed your attention, promising you a recipe for delicious pumpkin muffins with a sweet cream cheese spread.
Then again, if you’re following me on Instagram, Twitter, Pinterest, or Facebook, maybe you were lured away from your productive time online because of the aesthetically-pleasing photographs. Really, you could be here for any number of reasons. But, if you’ve made it this far (and I’m so proud of you for putting up with the nonsense I’ve written so far), then you’re likely ready for something tasty.
You’ve earned it.
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 large eggs
- 1/3 15-oz can 100% pure pumpkin
- 3 tablespoons cream cheese
- 2 tablespoons icing sugar
- 1/2 teaspoon vanilla extract
- Pinch of cinnamon
- Preheat the oven to 350°F and position your oven rack in the middle of the oven. Grease 12 muffin tins.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg, until well-combined.
- In a large bowl, beat the butter and sugar until just blended. Add the egg and beat well. Continue to beat until the mixture is light and fluffy. Mix in the pumpkin.
- Add the flour mixture to the wet mixture.
- Add the mixture to the muffin tins with a 1/4 measuring cup. Bake for 18-20 minutes or until a knife inserted in the centre of the muffin comes out clean.
- Using an electric mixer, beat the cream cheese until smooth. Add in the icing sugar and beat until well-combined. Add the vanilla extract.
- Spoon the mixture into a dish and garnish with a sprinkle of cinnamon.