Pumpkin Spice Muffins Pumpkin Spice Muffins

Author: Canadian Living

Instead of an icing, these pumpkin pie-spiced muffins are dressed up with a complementary maple spread. In a hurry? Omit spread and serve as is or with butter.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2008


Maple Cream Cheese Spread:


Line 12 muffin cups with paper liners or grease; set aside.

In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg; mix in 1/4 cup (50 mL) of the walnuts.

In separate bowl, whisk together eggs, pumpkin puree oil and vanilla; pour over dry ingredients. Stir just until dry ingredients are moistened.

Spoon into prepared muffin cups. Sprinkle with remaining walnuts. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days or wrap each in plastic wrap and freeze in airtight container for up to 2 weeks.)

Maple Cream Cheese Spread: In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve muffins with spread.

Nutritional facts Per muffin: about

  • Sodium 224 mg
  • Protein 5 g
  • Calories 253.0
  • Total fat 12 g
  • Cholesterol 42 mg
  • Saturated fat 3 g
  • Total carbohydrate 32 g


  • Iron 12.0
  • Folate 14.0
  • Calcium 5.0
  • Vitamin A 36.0
  • Vitamin C 2.0
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Pumpkin Spice Muffins