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Pumpkin Spice Muffins - A Fall Family Favourite

Posted on October 06 2020

Pumpkin Spice Muffins - A Fall Family Favourite


October is here and with that comes cooler weather, fall leaves, blankets, warm fires, extra cuddles and baking!

To help my family embrace the changing season I love to make sure they get to experience all of the wonderful things about fall that I love so much. I like to change up the decor inside and out, collect leaves on nature walks but most of all bake! I love the warm feeling that baking gives to our home when it is filled with the scents of fall, Cinnamon, nutmeg and in this case pumpkin!

This is a recipe that I discovered in Harvest Baking magazine way back in 2010 when my first born was only a few months old which makes it a true tradition in our home. Every fall this is my first go to recipe to set the mood and to ring in the new season.

These moist pumpkin muffins with creamy cinnamon spread will be a hit with your friends and family this fall! Enjoy!


- Pumpkin Spice Muffins -
Preparation time: 30 minutes l Baking time 22 minutes l 12 servings


2 Cups all-purpose flour

¾ Cup sugar

1 Tablespoon baking powder

1 Teaspoon ground cinnamon

½ Teaspoon ground nutmeg

¼ teaspoon salt

1 cup canned pumpkin

½ cup butter, melted

2 eggs


¼ cup sugar

½ teaspoon ground cinnamon

¼ cup butter, melted


1 (3 Ounce) package cream cheese, softened

3 Tablespoons butter, softened

1 Tablespoon firmly packed brown sugar

¼ Teaspoon ground cinnamon

Heat oven to 400 degrees F. Place paper baking cups into muffin cups or grease muffin pan cups; set aside.

Combine all spread ingredients in medium bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.

Combine flour, ¾ cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in large bowl; set aside

Combine pumpkin, ½ cup melted butter and eggs in small bowl; stir until well mixed. Stir pumpkin mixture into flour mixture just until combined.

Divide batter evenly among prepared muffin pan cups; spread batter to level. (Muffin cups will be full.) Bake for 22 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire cooling rack.

Combine ¼ cup sugar and ½ teaspoon cinnamon in small bowl. Dip tops of warm muffins in melted butter and then sugar-cinnamon mixture. Serve warm with cream cheese spread.

Pro Tip:

  • Be sure to use plain canned pumpkin not canned pumpkin pie mix.


We hope you enjoy these muffins as much as we do.