Decadent Pumpkin Muffins With Cream Cheese Frosting
These pumpkin muffins are sinfully decadent. The sweet cream cheese frosting pairs perfectly to cut through the spicy flavors of the muffins. Stand aside pumpkin spice, clove and cinnamon are the stars of the show in this cozy fall dessert that feels like a warm hug. This recipe is my go-to for Thanksgiving get togethers with friends, autumn potlucks, and homemade Christmas goodies for family and neighbors. I’m confident that these muffins will be the new fall favorite in your home this year.
How To Make Pumpkin Muffins
- Preheat your oven to 350 degrees. Place 24 cupcake liners in your cupcake pans. Set aside.
- Cream 2/3 cups of room temperature lard with 2 2/3 cups of sugar in a stand mixer. Beat the lard and sugar in your stand mixer at medium-low until the mixture is light and fluffy, about 1 – 2 minutes.
These muffins are my adaptation of the pumpkin bread recipe that has been passed down in my family. My mom always uses butter in her pumpkin bread, but lard is my secret ingredient. The lard will produce a softer, more tender muffin, but room temperature butter can also be used in this recipe if that’s what you have on hand. Shortening can also be used. Use the same amount of butter or shortening as lard.
3. Mix 4 eggs, 1 (15 oz) can of pumpkin (NOT pumpkin pie filling!), and 2/3 cup of water to your creamed lard and sugar.
4. Blend in 3 1/3 cups of all purpose flour, 2 teaspoons of baking soda, 1 1/2 teaspoons of salt, 1/2 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1 teaspoon of ground cloves into your pumpkin mixture.
5. Pour the pumpkin muffin batter into your prepared cupcake pans. Bake at 350 for approximately 20 minutes. The muffins will be ready when a toothpick inserted into the center comes out clean or the tops of the muffins spring back when lightly pressed.
How To Make Cream Cheese Frosting.
6. While the cupcakes cool, start working on your cream cheese frosting.
7. In your stand mixer combine 8 oz of room temperature cream cheese, 12 Tablespoons of room temperature butter, 1 lb powdered sugar, and 1 tsp pure vanilla extract. Mix on low speed.
8. Let muffins cool completely before frosting. I use this piping tool for my muffins.
Little Cooks Corner
Let your tiny sous chef practice their fine motor skills with this recipe by measuring and dumping the ingredients and spooning the batter into the cupcake liners. Icing the muffins with a butter knife might get a bit messy at times, but is so much fun with little helpers.
Feedback
Is this your new favorite cozy fall recipe? Give them a review in the comment section below!
Pin It For Later
Pumpkin Muffins With Cream Cheese Frosting
These pumpkin muffins are sinfully decadent. The sweet cream cheese frosting pairs perfectly to cut through the spicy flavors of the muffins. Stand aside pumpkin spice, clove and cinnamon are the stars of the show in this cozy fall dessert that feels like a warm hug.
Ingredients
- 2/3 cup lard
- 2 2/3 cup granulated sugar
- 4 large eggs
- 1 (15 oz) can pumpkin (not pumpkin pie filling!)
- 2/3 cup water
- 3 1/3 cup all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 8 oz cream cheese, room temperature
- 12 Tablespoons butter, room temperature
- 1 lb powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350 degrees. Add 24 cupcake liners to cupcake pans. Set aside.
- Cream 2/3 cups of lard, shortening, or room temperature butter with 2 2/3 cups of sugar in a stand mixer. Beat the lard and sugar in your stand mixer at medium-low until the mixture is light and fluffy, about 1 – 2 minutes.
- Mix 4 eggs, 1 (15 oz) can of pumpkin (NOT pumpkin pie filling!), and 2/3 cup of water to your creamed lard and sugar.
- Blend in 3 1/3 cups of all purpose flour, 2 teaspoons of baking soda, 1 1/2 teaspoons of salt, 1/2 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1 teaspoon of ground cloves into your pumpkin mixture.
- Pour batter into your cupcake pans. Bake at 350 for approximately 20 minutes. The muffins will be ready when a toothpick inserted into the center comes out clean or the tops spring back when lightly pressed.
- While the muffins cool, prepare your cream cheese frosting.
- Add 8 oz of room temperature cream cheese, 12 Tablespoons of room temperature butter, 1 lb powdered sugar, and 1 teaspoon pure vanilla extract to your stand mixer. Mix on low speed.
- Let muffins cool completely before frosting.
Notes
These muffins are my adaptation of the pumpkin bread recipe that has been passed down in my family. My mom always uses butter in her pumpkin bread, but lard is my secret ingredient. The lard will produce a softer, more tender muffin, but room temperature butter can also be used in this recipe if that's what you have on hand. Shortening can also be used. Use the same amount of butter or shortening as lard.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 373Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 336mgCarbohydrates: 56gFiber: 1gSugar: 41gProtein: 4g
Scrumptious! I also love that this recipe uses ingredients that I already have in my fridge and pantry. This gets me in the mood for fall weather – thanks for sharing!
I am ready for all things pumpkin! These look great!
It’s almost pumpkin season! I’m so excited to try these!
Oh ja! Love a good pumpkin recipe! This sounds fantastic to use the lard. I often use lard in baking and I’ll have to try this sometime once I have lard again this fall! Great recipe and thanks for sharing the tiny sous chef tips too, that’s precious!