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NewPumpkin Spice Muffins with Maple Cream Cheese Spread

A saucer with a pumpkin spice muffin on it topped with a cream cheese spread next to a hot beverage and two more plates of the same.

PC Pumpkin Pie Spice

New

Pumpkin Spice Muffins with Maple Cream Cheese Spread

Best paired with a warm scarf and a generous slather of maple cream cheese spread, these moist, subt...

Best paired with a warm scarf and a generous slather of maple cream cheese spread, these moist, subtly spiced pumpkin muffins are peak autumn. Freeze the remaining canned pumpkin in a resealable freezer bag and use it to make these muffins again (trust us, you’re going to want to!).

  • Level: Easy
  • Preparation: 13 mins
  • Ready in: 25 mins
  • Serves: 12
  • Dish Type: Canadian, American
  • Season: Summer, Fall, Winter, Spring
  • Course: Breakfast, Snack
  • Main Ingredient: Pumpkin
  • Serving Size

    1 muffin, 2 tsp spread

  • Calories

    260

  • Total Carbohydrate

    38 g

  • Total Fat

    10 g

  • Saturated Fat

    6 g

  • Dietary Fibre

    1 g

  • Protein

    5 g

  • Sodium

    450 mg

  • Sugars

    20 g

NewPumpkin Spice Muffins with Maple Cream Cheese Spread

A saucer with a pumpkin spice muffin on it topped with a cream cheese spread next to a hot beverage and two more plates of the same.

PC Pumpkin Pie Spice

  • Serving Size

    1 muffin, 2 tsp spread

  • Calories

    260

  • Total Carbohydrate

    38 g

  • Total Fat

    10 g

  • Saturated Fat

    6 g

  • Dietary Fibre

    1 g

  • Protein

    5 g

  • Sodium

    450 mg

  • Sugars

    20 g

How to make

Ingredients

  • Muffins:

  • 2 cups (500 mL)

    all-purpose flour
  • 2 tsp (10 mL)

    baking powder
  • 1-1/4 tsp (6 mL)

    PC® Pumpkin Pie Spice
  • 1 tsp (5 mL)

    each baking soda and salt
  • 1

    large egg
  • 1 cup (250 mL)

    granulated sugar
  • 3/4 cup (188 mL)

    canned or fresh pumpkin pureé (not pumpkin pie filling)
  • 3/4 cup (188 mL)

    plain yogurt
  • 1/3 cup (83 mL)

    butter, melted
  • 2 tsp (10 mL)

    coarse sugar or granulated sugar
  • Spread:

  • 1/2 cup (125 mL)

    spreadable cream cheese
  • 4 tsp (20 mL)

    pure maple syrup
  • 1/2 tsp (2 mL)

    PC® Pumpkin Pie Spice

How to make

  • Step 1

    Muffins: Preheat oven to 375ºF (190ºC). Line 12-count muffin tin with paper liners.

  • Step 2

    Whisk together flour, baking powder, 1 tsp pumpkin pie spice, baking soda and salt in large bowl. Set aside.

  • Step 3

    Whisk together egg, 1 cup granulated sugar, pumpkin pureé, yogurt and melted butter in separate bowl until smooth. Add to flour mixture; stir with wooden spoon or rubber spatula just until no white streaks remain. Do not overmix.

  • Step 4

    Divide among wells of prepared muffin tin. Stir 2 tsp coarse sugar with remaining ¼ tsp pumpkin pie spice in small bowl; sprinkle over muffins.

  • Step 5

    Bake until tops are golden and crisp and toothpick inserted in centres comes out clean, 25 to 30 minutes. Let cool in muffin tin 10 minutes. Transfer muffins to wire rack to cool.

  • Step 6

    Spread: While muffins are cooling, stir together cream cheese, maple syrup and ½ tsp pumpkin pie spice in separate bowl until smooth. Serve with muffins.

  • Try this:

    These muffins are incredibly versatile – try using mashed banana or unsweetened applesauce in place of the pumpkin pureé, or sour cream instead of yogurt.

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