It’s almost October, that means it’s almost time for everything pumpkin.

Am I right?!

I have a confession.

I don’t count down the days for the Pumpkin Spice Latte to come to Starbucks like most people.

I love pumpkin.

Pumpkin smells, pumpkin pie, pumpkin cookies (be gentle with that one it was one of my first recipes) pumpkin candles, pumpkin soap, you get it right!?

But pumpkin spice lattes aren’t my jam.

I do however love Starbucks pumpkin cream cheese muffins. But you know what happened? They went and made them all healthy this year. Insert sad face emoji. I mean seriously, it’s like reinventing the wheel here, why make something delicious, different. Can you tell I was a little upset?

So I went for it.

I took my beloved pumpkin bread recipe and transformed it into these delicious pumpkin muffins with spiced cream cheese frosting.

Friends, they are divine. And if you enjoy pumpkin spice lattes go ahead and pair the two of these, I can only imagine.

Enjoy sweet friends.


Pumpkin Muffins with Spiced Cream Cheese Frosting


1 Cup Coconut Oil

2 Cups Brown Sugar

4 Eggs

3 1/4 Cup Flour

2 Cups Pumpkin Puree

2 Teaspoons Baking Soda

1/2 Teaspoon Salt

2 Teaspoons Pumpkin Pie Spice

for the frosting

2 Cups Cream Cheese

1/4 Cup Brown Sugar

1 Teaspoon Pumpkin Pie Spice


Pumpkin Muffins with Spiced Cream Cheese Frosting


Preheat oven to 350 degrees. In a large mixing bowl combine dry ingredients. Stir to combine. Add in eggs, oil, and pumpkin pie puree and combine well. Spoon into prepared muffin pan or loaf pan if you prefer a quick bread.


Place in preheated oven and bake until golden brown on top and toothpick comes out clean when inserted in center, about 40 minutes. Let muffins cool while you mix together frosting ingredients.


Once muffins are cooled generously top with frosting.


Store in an airtight container in refrigerator. Recipe makes eight large muffins and one small loaf of bread, two loaves of bread, or eighteen muffins.


//original recipe and photography

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