Pumpkin Spice Muffins with Cream Cheese Frosting

Today I have a pumpkin muffin for you.

A pumpkin muffin with frosting.

So is it really a muffin or is it a cupcake?

Despite what the frosting says, and the fact that I ate these for dessert, these are, in fact, muffins.

Let’s call the dessert muffins ok?

So what makes these a muffin and not a cupcake?

It’s all about the texture.  Muffins are typically denser than cupcakes with a more craggy appearance when bitten into.

These muffins got it all when it comes to fall flavors and a blob of cream cheese frosting is just perfect.  I can see this gracing the thanksgiving table as a little breakfast splurge before the big turkey event!

Pumpkin Spice Muffins with Cream Cheese Frosting
Adapted from the Pioneer Woman

1 stick (½ cup) butter, melted
1 cup sugar
2 ¼ cups pumpkin puree
1 (5 oz) can evaporated milk
2 shots espresso (about ¼ cup)
2 eggs
1 tablespoon vanilla

2 cups all purpose flour
4 teaspoons baking powder
1 tablespoon cinnamon
1 teaspoon salt
½ teaspoon ginger
½ teaspoon cloves

¼ cup butter, softened
4 ounces cream cheese, softened
½ teaspoon vanilla                                                                
3 ¼ cups powdered sugar

Preheat the oven to 400 degrees F and line muffin tins with 24 paper liners.

In a medium bowl, whisk together the butter, sugar, pumpkin, evaporated milk, espresso, eggs, and vanilla.

In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, ginger, and cloves.

Pour the wet ingredients into the dry and stir until combined.  Divide equally into the prepared muffin tin and bake for 22-26 minutes or until a toothpick inserted into the center comes out clean.

Move to wire racks and cool completely.

To make the frosting, beat the frosting ingredients together and pipe a small dollop onto each muffin and serve.