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Mini Pumpkin Muffins

  • Author: Kelsey Hilts {Itsy Bitsy Foodies}
  • Total Time: 1 hour
  • Yield: 48+ 1x


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



Pumpkin Quick Bread

  • 1 cup (236mL)vegetable oil
  • 3 cups (575g) sugar
  • 2/3 cups (158mL) water
  • 2 cups (360g) pumpkin purée
  • 4 eggs
  • 3 1/2 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
  • 1/2 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.
  • Prep Time: 30 mins
  • Cook Time: 30 mins
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