Pumpkin Spiced Muffins with Cream Cheese Frosting
Got leftover pumpkin? Don’t toss it – turn it into these soft, wholesome muffins the kids will actually eat! Perfect for lunchboxes or the freezer, they’re made with real ingredients, no refined sugar, and just the right touch of sweetness. Get the kids involved and top them with the delicious cream cheese frosting or swap in coconut cream for a dairy-free version. Enjoy them as an afternoon or weekend snack, or dress them up for festivals and parties. These pumpkin muffins are a family favourite in every form!
Dietary: VEG, NF
Allergens: Wheat, Dairy, Eggs
Age group: 12 months+
Serves: 12 large muffins (18-24 mini muffins)
Prep: 30 mins (+ 10 mins thickening time)
Cook: 15-18 mins
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Ingredients
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| 210 grams pumpkin, steamed and cooled | |
| ½ cup (90g) coconut sugar | |
| ¼ cup (50g) melted coconut oil | |
| 1 large egg, at room temperature | |
| ½ tsp (2.5ml) vanilla extract | |
| 1 cup (170g) wholemeal spelt flour | |
| 1 tsp (4g) baking powder | |
| ½ tsp (2g) baking soda | |
| ¼ tsp (1g) sea salt | |
| 1 tsp (4g) ground cinnamon | |
| ½ tsp (2g) ground ginger | |
| Pinch ground nutmeg | |
| Pinch ground allspice |
CREAM CHEESE FROSTING
| ½ cup (100g) unsalted butter, softened | |
| 1cup (250g) cream cheese, softened | |
| 2-4 tbs (40-80ml) maple syrup | |
| 1 tsp (5ml) vanilla extract | |
| ¼ tsp (2g) ground cinnamon (optional) |
Directions
1.
Preheat the oven to 190°C and line a 12-hole muffin pan with paper liners.
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2.
To make the muffins, place pumpkin, coconut sugar, oil, egg, and vanilla into a high-speed food processor. Process until smooth and creamy.
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3.
Add the wholemeal spelt flour, baking powder, baking soda, salt, and spices and process until well combined.
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4.
Use a spoon or ice cream scoop to evenly distribute the muffin batter into the paper liners, filling each to the top. Bake for 15-18 mins, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
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5.
Allow the muffins to cool in the pan for 5–10 mins, then transfer them to a wire rack to cool completely.
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6.
To make the frosting, place all the ingredients into a food processor or blender and mix well until combined and creamy.
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7.
Once muffins have cooled completely, place frosting into a piping bag and pipe little swirls onto each cupcake.
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Notes
Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
For a dairy-free version: Swap butter with coconut oil and cream cheese with coconut cream or leave out.
For a gluten-free version: Swap wholemeal spelt flour with a gluten-free flour blend.
For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).
