Mini Pumpkin Muffins With Cream Cheese Frosting Stems

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In this recipe, you will learn how to create Homemade Pumpkin mini muffins and topping them with your favorite cream cheese frosting. A super easy fall muffin recipe to make with your family.

I love cooking with pumpkin puree. It is the ultimate Fall recipe ingredient. And to be honest, it makes me feel like I am cooking “healthy” when I add pumpkin to a recipe.

It’s a vegetable. My favorite pumpkin recipe is Pumpkin muffins. They are easy to transport, reasonably healthy, and my kids call them “cupcakes” and think they are getting a special treat.

They loved when we made these Mini Pumpkin Muffins with Cream Cheese Frosting Stems.

I decided to make mini muffins and decorate them like pumpkins with a stem and leaf. It was straightforward to do. I used cream cheese frosting with green food coloring added (to look like “pumpkin stems”). Just add a bit of brown or orange food coloring, too, for shading.

What to use if you don’t have pumpkin spice?

If you don’t have pumpkin spice in your pantry, you can use a combination of the following spices in its place:

  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp. nutmeg
  • 1/1 tsp. ground cloves

What to do if I only have fresh pumpkin instead of canned puree?

If you don’t have canned pumpkin on hand, you can make your own by following this Fast and Easy Instant Pot Pumpkin Puree Recipe.

You can also use other squash such as:

  • Canned Pumpkin – Puree it.
  • Frozen Butternut Squash
  • Sweet Potatoes
  • Roasted Acorn Squash

What happens if you don’t have pumpkin spice?

If a recipe calls for pumpkin pie spice, I always use an equal mixture of cinnamon, nutmeg, and allspice.

What are the ingredients to make this recipe?

To make these pumpkin muffins with cream cheese, you are going to need the following ingredients:

  • 1 1/2 cup all-purpose flour
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp. nutmeg
  • 1 (15 oz) can pumpkin puree
  • 1 1/2 cup white sugar
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 2 large eggs

How to Make Mini Pumpkin Muffins With Cream Cheese

Now that you have all of the ingredients, it is time to make these mini muffins. Follow the step below.

First, start by preheating your oven to 325 degrees.

Next using a large mixing bowl, add the dry ingredients together until it is incorporated.

Preheat your oven to 325 degrees.

In another bowl, mix the wet ingredients and once you have incorporated them well, add the dry ingredients and mix.

Grab your mini muffin tins and add the muffin papers. Use a scoop or large spoon to fill them about 3/4 full.

Once you are done, place the tin inside the oven and cook for about 15 minutes or until the muffins are done.

While the muffins are baking, start prepping your cream cheese by adding food coloring. Remember to split them in half and create the stem and use green for the leaves.

Wait until the muffins are cool to start decorating them.

Yield: 12 Servings

Mini Pumpkin Muffins With Cream Cheese Frosting Stems

Mini Pumpkin Muffins With Cream Cheese Frosting Stems

I love pumpkin muffins. I mean, who doesn't? One of the things that makes them even more awesome is adding cream cheese frosting to the top.

It's just so cute and fun! So give it a try this weekend and maybe whip up some for your friends too!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp. nutmeg
  • 1 (15 oz) can pumpkin puree
  • 1 1/2 cup white sugar
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 2 large eggs

Instructions

  1. Preheat your over to 325 degrees.
  2. Mix the dry ingredients together well. This is especially important to incorporate all of the pumpkin pie spices. If a recipe calls for pumpkin pie spice, I always use an equal mixture of cinnamon, nutmeg and allspice.
  3. Mix the wet ingredients in a second large mixing bowl. Then add in the dry ingredients and mix until everything is well incorporated.
  4. Place mini muffin papers in the muffin tin. Use a large spoon to fill the muffin cups about 3/4 full.
  5. Place the muffin mix in a pre-heated oven for about 15 minutes.
  6. For the frosting, I used my go-to cream cheese frosting that I use every single time I need to make frosting. It is 100% delicious and easy to make. It does make a lot, way more than you will need for the pumpkin stems, so think about only making a half batch. Add the food coloring as you are mixing it in the mixer.
  7. Take your green frosting and place it in a cake decorating bag with a star tip. Make sure the muffins are completely cool before you add the frosting stem. Place the tip in the center of the muffin and squeeze out a small amount of frosting as you lift the bag up. It creates a small 1/2 inch to 3/4 inch tall green stem.

Notes

The kids loved these mini muffins and could not get enough of them. I think my kids ate 5 or 6 the day I made them. While the kids are eating all the mini pumpkin muffins, they can make this easy Pumpkin craft.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 215Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 14mgCarbohydrates: 39gFiber: 1gSugar: 26gProtein: 3g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

And here are a few more muffin recipes to try!

4 thoughts on “Mini Pumpkin Muffins With Cream Cheese Frosting Stems”

  1. I must say, these lil’ babies sure look good. It’s that time of year again and pumpkin everything is back on the menu. This will make a delicious addition to our autumn line-up. Thank you for sharing.

    Reply

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