Pumpkin is usually considered a fall dessert these days. Momma considered nothing exclusive to the season. If she took a notion and had the ingredients, she baked it. Sweet Potato pies were one of her most popular but now and again she made some type of pumpkin dessert – usually cake or pie.
I am baking pumpkin muffins in the summer..at the beach in keeping with her lifestyle. Everyone here loves pumpkin so I cannot go wrong. Summer? So what! Live life. Take risks!
These muffins require no mixer and simple ingredients. You put all of the dry ingredients in one bowl and the wet ingredients in another bowl. You toss them together and pour them into a muffin pan.
The cream cheese frosting is basic using cream cheese, butter, vanilla, and powdered sugar. I used my small hand mixer for the frosting.
Homemade caramel can be made in less than ten minutes so you can make the same day and cool or make it the day ahead. If you make it ahead and refrigerate it will thicken and not form a good drizzle. You will need to microwave it for 10-15 seconds, stir well, cool a tad, and drizzle.
I always recommend refrigerating the frosted muffins for about 15 minutes before drizzling the caramel. Warm caramel can soften the cream cheese and we want to keep our frosting pretty!
This recipe can also be used for a loaf cake or thin sheet cake cut into bars. Always keep your options open!
Pumpkin Muffins with Cream Cheese Frosting
A moist pumpkin muffin with a smooth cream cheese frosting loaded with homemade caramel sauce.
Ingredients
Muffins
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. soda
- 1 1/2 tsp cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 2 eggs. slightly beaten
- 1 15 oz. can Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup oil
Cream Cheese Frosting
- 6 oz. Cream Cheese, room temperature
- 3 tbsp. butter, room temperature
- 1/2 tsp. vanilla
- 2 1/2 cups powdered sugar
Instructions
Muffins
Preheat oven to 350 degrees. Insert muffin Liners in 12 cup muffin tin.
In a large bowl, add the first six ingredients and whisk well.
In a second bowl, add the last five ingredients and mix well.
Add the wet and dry ingredients until thoroughly mixed.
Scoop evenly into muffin cups.
Bake for about 25-30 minutes.
Cool completely and frost.
Cream Cheese Frosting
Beat butter and cream cheese until thoroughly mixed. Add vanilla.
Begin adding powdered sugar slowly at about 1/2 cup at a time until all is mixed and smooth.
Frost cupcakes.
Notes
If caramel topping is preferred, it can be made a day ahead, cooled, and refrigerated. To use, microwave for about 10-15 seconds and stir well.
Refrigerate the frosted muffins before drizzling the caramel. If it is too warm it will soften the frosting.
This recipe will make a nice loaf cake although you may need to cook 10-15 minutes longer. Watch your oven and check with a toothpick.
HOMEMADE CARAMEL SAUCE
An easy sauce that will thicken when set up but you can microwave to thin it out. This picture demonstrates how it looks over a pumpkin muffin with cream cheese frosting.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
Instructions
- Pour sugar into a large skillet. Turn on medium-high and stir with a wooden spoon or heavy spoon until the sugar melts. Continue to stir.
- When the sugar melts, drop the butter in and stir until it is melted.
- Drizzle the heavy cream in and let boil for about a minute.
- Remove from heat.
Notes
You can refrigerate in a covered container and microwave for a few seconds to thin it out.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 179Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 58mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 0g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
“One life, one chance, No regrets.”
-Anonymous