I literally always have a craving for something pumpkin during the fall, and our pumpkin muffin bites recipe always hit the spot. It’s like when the first leaf falls to the ground I am already wanting all the pumpkin recipes.
What is nice about this recipe is that you can make these mini pumpkin muffins with cream cheese and have them as a nice snack, or serve them at a get-together and since they are smaller they will feed a crowd perfectly.
If you have never had frosted pumpkin muffins before, then you truly are in for a treat! The pumpkin muffins with the crumble top are good, but this cream cheese frosting takes the cake!
Recipe Ingredient Notes
- Sugar
- Oil
- Pumpkin puree
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Cloves
- Salt
- Flour
- Cream cheese
- Butter
- Milk
- Vanilla extract
Equipment Needed
- Mini muffin pan (a pan like THIS will work great!)
- Large mixing bowl (2)
- Hand mixer
- Spatula
How To Make This Pumpkin Muffin Bites Recipe:
- When you are ready to make these pumpkin bites, start by preheating your oven to 350 degrees.
- Then get out your mini muffin tin and spray all of the little muffin spots with nonstick cooking spray.
- Now, get out a large mixing bowl and combine the sugar and oil, mixing them together on medium speed until they are well combined.
- Then add in the eggs one at a time, mixing with your hand mixer in between each egg.
- Once all the eggs have been added, add in the can of pumpkin puree and mix it all together until the pumpkin is completely combined.
- Now that the wet ingredients have been combined, add the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt all right into the same bowl as the wet ingredients.
- Then carefully turn on the hand mixer and blend it all together for about 1 minute.
- Be sure not to blend for too long or this can create dense muffins.
- When you are done mixing in the dry ingredients, scoop about 2 tsp of the batter into each of the muffin cups.
- After all the muffin tins are full, place the muffin pan in the oven for 10-12 minutes or until you can insert a toothpick into the center of a muffin and have it come out clean.
- Once the muffins are done, remove them from the muffin tin and place them on a wire rack to cool off.
- While the pumpkin muffin bites cool down, it is time to mix up the frosting.
- Use a large mixing bowl and combine the softened cream cheese with the butter and cream it together until is light and fluffy.
- Next add in the powdered sugar and blend it together with the butter.
- Pour in the milk a little bit at a time until you get your desired consistency for the frosting.
- Then simply add in the vanilla extract and beat it all together until the frosting is nice and creamy.
- After the frosting is done, either pipe the frosting onto the muffin bites, or use a knife and spread it on top and enjoy!
Recipe Modifications
I honestly love these pumpkin muffins as is, but you there are ways you can make this recipe go above and beyond all your wildest tastebuds imagination! Some of our favorite additions include the following: mini chocolate chips and chopped up caramels. You can sprinkle the top of the frosting with a little cinnamon, or add .5 tsp of cinnamon to the frosting. Or, once frosted, drizzle the mini bites with caramel.
Make Homemade Vanilla Extract
As the holidays approach I love to make my own vanilla extract! Have you ever given it a try? It’s actually super simple to do, but it does take some time to get that delicious vanilla flavor. But homemade vanilla extract can make any good recipe into a great one. It is a powerhouse for flavor. Plus, it is a great idea for gifts for friends that isn’t hard to do, and almost everyone would love and use. The Pioneer Woman has a great homemade vanilla extract recipe you can use to make your own vanilla extract at home for you and your friends!
Storage Instructions
- Counter: Place any remaining muffins that you tend to eat the tender snickerdoodle muffins next 2-3 days in a ziplock bag and store them on the counter.
- Freezer: Store these in a freezer-safe ziplock freezer bag for up to 3 months for the best results for the delicious muffins.
Explore More Delicious Muffin Recipes
Whether bursting with fruit or studded with toasty nuts and chocolate chips, check out our comprehensive collection of muffin recipes here.
- 2 Ingredient Banana Muffins
- Banana Crumb Muffins
- Banana Oatmeal Breakfast Muffins
- Cake Mix Blueberry Muffins
- Chocolate Banana Blender Muffins
- Chocolate Protein Muffins
- Copycat Famous Dave’s Cornbread Muffins
- Disneyland Pumpkin Muffins
- Healthy Banana Walnut Muffins
- Healthy Greek Yogurt Lemon Poppy Seed Muffins
- Lion House Banana Bread Muffins
- Mini Maple Pancake Muffins
- Mini Monkey Bread Muffins
- Protein Blueberry Muffins
- Pumpkin Butterscotch Muffins
- Raspberry Yogurt Muffins
Pumpkin Muffin Bites Recipe (Mini Muffins)
Ingredients
- 2 cups sugar
- 1 cup oil or applesauce
- 4 eggs
- 15 ounces pumpkin puree
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- 2 cups flour
Cream Cheese Frosting
- 4 ounces cream cheese (room temperature)
- ¼ cup butter (room temperature)
- 4 cups powdered sugar
- 3 Tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350℉.
- Spray mini-muffin tin with non-stick cooking spray.
- In a large mixing bowl, combine sugar and oil on medium speed. Add eggs one at a time and add pumpkin until well combined.
- With mixer on low speed, add dry ingredients and blend for 1 minute. Fill each muffin cup with 2 tsp of batter. Bake for 10-12 minutes (or until a toothpick inserted in pumpkin bite comes out clean. Cool bites in pan for 8 minutes, turn onto wire rack to cool completely. Frost with cream cheese frosting.
- Mix cream cheese and butter until light and fluffy. Add powdered sugar to butter mix and pour in milk to create desired consistency. Add in vanilla and beat frosting at medium speed until light and fluffy. Spread or pipe onto pumpkin muffins.
Notes
Nutrition
Recipe Details
Questions & Reviews