Pumpkin Muffins With Cream Cheese Frosting Sweet Savory And Steph Pumpkin spice muffins with cream cheese frosting. Preheat oven to 400 degrees. place the first 5 ingredients in a bowl and whisk to combine. in a separate bowl whisk the remaining ingredients. add the dry ingredients into the wet and whisk until just combined. pour into greased muffins cups 3 4 full. bake for 20 minutes.
Gluten Free Pumpkin Muffins With Cream Cheese Frosting Wendy Polisi Set aside. make the pumpkin batter: whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. set aside. in a medium bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Instructions. preheat the oven to 350°f (177°c). line a 12 count muffin pan with cupcake liners. whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. set aside. whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. In a separate bowl, whisk together the wet ingredients. add the dry ingredients into the wet ingredients and mix well. pour heaping 1 4 cup spoonfuls of the batter into a sprayed muffin tin with 12 openings. bake for 20 22 minutes or until a toothpick comes out clean. combine the cream cheese, extract and milk with a spoon. Combine flour, baking powder, baking soda, salt and spices. gradually add to pumpkin mix and stir only until combined. stop to scrape sides if necessary. gently add mix ins if using, mixing only until combined. bake 350 degrees; approximately 10 12 minutes for mini muffins, 15 18 minutes for regular sized muffins.
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