Nothing says fall like pumpkin muffins with vanilla frosting. Last week us Knoxvillians got a little taste of fall weather. It was a sunny 65-70 degrees, and there was a light breeze in the air. Some evening rain came through and freshened everything up, and then the tips of the leaves on the trees started to turn their pretty autumn colors. Pumpkins and scarecrows came out in the store displays, and the infamous pumpkin spice latte hit every coffee joint in the nation.
I fell into the mood and pulled out all my fall decorations while heating the oven to make these delicious pumpkin muffins with vanilla frosting. There is nothing that says “fall” more than eating one of these pumpkin muffins with a cup of coffee on a cool morning! This recipe also makes a beautiful pumpkin loaf that is perfect for sharing.
Getting Started with Pumpkin Muffins With Vanilla Frosting
If you’re ready to embrace the season, these pumpkin muffins with vanilla frosting are the perfect treat to kick off your fall baking. They’re easy to make and bring the warm flavors of autumn straight into your kitchen.
Step 1: Mix Your Wet Ingredients
First, mix all your wet ingredients together. Start with a 15 oz can of pumpkin in a large bowl. Just a side note, you’ll probably want to double this recipe! Even if your family can’t eat them all (which my kids have NEVER had a problem doing), then pumpkin muffins make a great gift.
Add in 2 eggs, 1 and 1/2 cups of sugar, and 1/2 cup of vegetable oil. You can see in the picture that I am doubling my recipe. One will be for a batch of pumpkin muffins, and the other for a loaf of pumpkin bread.
Cream it with a wire whisk until it is smooth.
Step 2: Combine Your Dry Ingredients
Now, mix together all the dry ingredients in a medium-sized bowl. You’ll need 1 and 3/4 cups of flour, 1 teaspoon each of baking soda and salt, and 1 and 1/2 teaspoons of pumpkin pie spice. Stir those well until they’re combined.
Step 3: Mix Wet and Dry Ingredients Together
Add the dry ingredients to the wet ingredients and mix it until it is smooth but thick.
Step 4: Choose Muffins or Bread
Now you have the choice of making pumpkin muffins or pumpkin bread. This is why I make a double batch! I can never decide, so I make both!
Whichever form you choose, be sure to grease the tin. I prefer greasing with shortening.
Step 5: Bake to Perfection
Bake the at 350 degrees for 30-33 minutes. If you’re making a loaf, bake it at 350 degrees for an hour. Check to make sure each is done cooking by removing a clean knife after inserting it into the middle.
The Perfect Vanilla Frosting
But what are pumpkin muffins without frosting? Naked, in my opinion! It’s the finishing touch that takes these muffins from tasty to absolutely irresistible.
Step 1: Whisk Your Ingredients Together
Yes, the bread tastes divine all by itself, but I like to dress it up with an easy-peasy vanilla icing. All you need is 1 cup of powdered sugar, 1 and 1/2 tablespoons of heavy cream, and 2 teaspoons of vanilla extract. Whisk it until it is creamy and smooth.
Step 2: Create a DIY Piping Bag
Scoop the frosting into a sandwich-sized bag and zip it up while squeezing the air out.
Cut a tiny hole in the corner of the bag.
Step 3: Drizzle onto Muffins
And drizzle the icing out of the corner onto the pumpkin muffins.
Side note: Do you know how hard it is to get an action shot with only one hand?
Enjoy Your Pumpkin Creations
Aren’t the pumpkin muffins with vanilla frosting purdy? Don’t you just want to sink your teeth into one right now?
And here’s the yummy pumpkin bread loaf. It is so moist and flavorful inside. It makes a great breakfast with a cup of coffee or a perfect gift for a friend.
The truth is that I made 12 pumpkin muffins with vanilla frosting and 1 pumpkin loaf. I sent the loaf with my husband to work, and the kids and I kept the muffins at home. All were gone in one day! So basically, these are irresistible and a must-try this fall season!
If you’re in a baking mood, check out my other desserts or follow my Bangin’ Baked Goods board on Pinterest. I think soups are great autumn dinners, and chicken tortilla soup is my favorite. Check out more soup ideas on the recipe index or on my Slurpable Soups Board. Happy cooking, y’all!
