Pumpkin Muffins with Spiced Cream Cheese Frosting

Muffins

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
2. n a large mixing bowl, cream together the pumpkin purée, butter, granulated sugar, and brown sugar until smooth and well blended. Add the eggs and vanilla extract, mixing until just combined.
3. n a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing on low speed until smooth and no lumps remain.
4. Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 17–22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool completely before frosting.

Spiced Cream Cheese Frosting

1. In a large bowl, beat cream cheese, butter, and vanilla until smooth and creamy. Add pumpkin pie spice, then gradually mix in powdered sugar, ½ cup at a time, until the frosting is thick and spreadable.
2. Spread or pipe frosting over cooled muffins. Sprinkle lightly with extra pumpkin pie spice, if desired.

Pro tip: For bakery-style presentation, use a large round piping tip and swirl the frosting high. These muffins stay moist for up to 3 days when stored covered in the refrigerator.