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Pumpkin Muffins with Maple Cream Cheese Frosting

These pumpkin muffins are tender, moist, and bursting with cozy fall flavors! They pair perfectly with my healthier six ingredient maple cream cheese frosting that adds just the right amount of tang to these delicious muffins!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 cup canned pure pumpkin puree
  • 1/3 cup melted butter
  • 2 eggs
  • 1/2 cup maple syrup
  • 2 tbsp nonfat greek yogurt
  • 1 tsp vanilla extract
  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • 1/4 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
Maple Cream Cheese Frosting
  • 1/3 cup low-fat cream cheese
  • 1/4 cup nonfat greek yogurt
  • 1 tbsp oat milk substitute cow's milk or almond milk
  • 1 tbsp maple syrup
  • 1/2 tsp vanila extract
  • 1/4 tsp pumpkin spice

Method
 

  1. Preheat the oven to 350 degrees F. Spray a 12 tin muffin pan with non-stick spray or line the muffin tins with muffin liners.
  2. In a large bowl whisk together the pumpkin puree, melted butter, eggs, maple syrup, greek yogurt, and vanilla extract until smooth.
  3. In another bowl, mix together the flour, baking soda, cinnamon, pumpkin spice, ginger, nutmeg and salt until combined.
  4. Add the dry ingredients into the wet ingredients in 2 batches, folding the dry ingredients into the wet with a spatula. Mix until just combined. Don't overmix!
  5. Fill each muffin tin about 3/4 of the way with batter. Sprinkle a dash of pumpkin spice on each one.
  6. Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Once out of the oven, allow to cool in the muffin pan for 5 minutes before removing it from the pan to cool for at least 15 minutes before frosting.
Maple Cream Cheese Frosting
  1. While the muffins are baking, make the frosting. Cream together the cream cheese, greek yogurt, and oat milk in a standard mixer or with a spoon or spatula until smooth. Add in the maple syrup, vanilla, and pumpkin spice until smooth and combined.
  2. Frost each muffin with the maple cream cheese frosting, add a dash more of the pumpkin spice and enjoy! These muffins keep well in the fridge for up to 5 days.