Mini Pumpkin Muffins

Pumpkin bread is disguised as mini pumpkin cupcakes with cream cheese frosting in these bite-sized Thanksgiving goodies.
By Kelsey Hilts

Mini Pumpkin Muffins with Cream Cheese Frosting

I transformed my family’s pumpkin quick bread {preferably made with homemade pumpkin puree} into little cupcake bites with the optional addition of chopped walnuts sprinkled on top and a layer of cream cheese frosting in the middle.  I suppose that because these bite-sized Thanksgiving goodies are technically a pumpkin quick bread they could be justified as breakfast or a snack, but they could also be classified as a dessert.  Call them what you will, they are perfect for a dessert party or an afternoon treat.

Mini Pumpkin Muffins
Prep Time
Cook Time
Total Time
Pumpkin bread is disguised as mini pumpkin cupcakes with cream cheese frosting in these bite-sized Thanksgiving goodies.
Recipe Type: Dessert
Serves: 48+
Pumpkin Quick Bread
  • 1 cup (236mL)vegetable oil
  • 3 cups (575g) sugar
  • ⅔ cups (158mL) water
  • 2 cups (360g) pumpkin purée
  • 4 eggs
  • 3½ cups (348g) flour
  • 2 tsp (8,5g) baking soda
  • 1 tsp (5g) nutmeg
  • 1 tsp (2,5g) cinnamon
  • Chopped walnuts, optional
Cream Cheese Frosting
  • 1 8-ounce (226g) package cream cheese
  • ½ cup (115g) butter, softened
  • 2 tsp (9,8mL) vanilla
  • 4 cups (520g) powdered sugar
Pumpkin Quick Bread
  1. Mix all of the ingredients together.
  2. Spoon the batter into greased mini muffin tins.
  3. Sprinkle chopped walnuts on the top of each muffin if desired.
  4. Bake them at 325 degrees for 15-20 minutes, or until the top springs back to the touch and a toothpick comes out clean.
  5. If you make regular-sized muffins, they will need to bake longer. (Loaf pans will bake for about 1 hour and 10 minutes.)
  6. Let the muffins cool for 5-10 minutes in the pan.
  7. Then gently run a table knife around the edges and remove them from the pans.
  8. Let them cool completely on a wire rack.
Cream Cheese Frosting
  1. Mix the ingredients to form a creamy frosting.
  2. Once the muffins have cooled, slice them in half and spread cream cheese frosting in the center.
  3. Refrigerate any leftover frosting and/or frosted muffins.
  4. This recipe makes two loaf pans and the equivalent (lots!) of mini muffins.


Kelsey Hilts

Kelsey Hilts

Kelsey Hilts is the founder of Itsy Bitsy Foodies, an online resource for families looking for ways to spend more time together enjoying food and exploring the world beyond the children’s menu.

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Originally Published: November 19, 2012

One Response to Mini Pumpkin Muffins

  1. Fork and Whisk Reply

    November 19, 2012 at 11:11 pm

    Those look delicious. I would love to eat 10 or 12. YUM!!!

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