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Pumpkin Muffins with Vanilla Frosting

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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.

The Pumpkin Muffins

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) than 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.

Now mix together all the dry ingredients in a medium sized bowl. You’ll need 1 and 3/4 cup 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.

Add the dry ingredients to the wet ingredients and mix it until it is smooth but thick.

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.

Bake the pumpkin muffins 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 are done cooking by removing a clean knife after inserting it into the middle.

The Vanilla Frosting

But what are pumpkin muffins without frosting? Naked, in my opinion! 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.

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.

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?*

Aren’t they 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 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 Baked Goods on the Recipe Index 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!

Pumpkin Muffins with Vanilla Frosting

Heidi Davison
These pumpkin muffins perfectly encapsulate the taste of fall! This recipe can also be made into a pumpkin loaf and shared with friends.
5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast/Dessert
Cuisine American
Servings 12

Ingredients
  

  • For the muffins:
  • 1 and 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 15 oz can pumpkin
  • 2 eggs
  • 1 and 3/4 cup flour
  • 1 tsp baking soda
  • 1 and 1/2 tsp pumpkin pie spice
  • 1 tsp salt
  • For the frosting:
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 1 and 1/2 Tbsp heavy cream

Instructions
 

  • Heat oven to 350 degrees.
  • Mix the first 4 ingredients together in a large bowl until smooth.
  • Blend the dry ingredients in a medium sized bowl.
  • Pour the dry ingredients into the wet ingredients and mix until smooth but thick.
  • Pour the batter into greased muffin tins or greased bread pan.
  • Bake muffins for 30-33 minutes or a loaf for 1 hour.
  • Mix the frosting ingredients until smooth and pour into a ziplock bag.
  • Cut a small hole in the corner off the bag to drizzle the frosting.
  • Let the muffins cool completely before applying the frosting.

Notes

This recipe is great doubled!

 

 

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  • Stephanie from Minnesota says:

    Heidi, Thank you so very much for sharing your pumpkin recipe. It is always my flavor one in the Fall and Holiday times to make breads, muffins and bundt cakes…little and big 🧁

    • You are so welcome! Enjoy this festive season!

  • 5 stars
    Delicious! I subbed the recipe with half Splenda and half sugar and did half whole wheat as well. Turned out perfectly fluffy!

    • Thanks Muna! I don’t normally cook with Splenda so it is good to know that it can be substituted.

  • 5 stars
    I finally made these pumpkin Muffins and they were out of sight !!! Really moist & tasty . I had a craving for chocolate so I added 1 cup of chocolate chips , that put them over the edge good. I’m thinking of adding some chopped walnuts & dried cranberries next time because oh yeah there will be a next time. Thanks Heidi , this recipe is a keeper !!

    • I love your idea of adding chocolate chips!

  • 5 stars
    Yummmmy! Making these tomorrow. Thank you!

    • Awesome! Let me know how they turn out!

    • Thanks for pinning the recipe! Let me know what you think once you try them out.

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