3-Ingredient Pumpkin Muffins (with an Easy Maple Cream Cheese Frosting)
A 3-ingredient, super moist pumpkin muffin topped with maple cream cheese frosting for the perfect fall (or anytime) breakfast.
Prep Time20mins
Cook Time20mins
Total Time40mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 12
Author: Mandy Jackson
Ingredients
For the Muffins
1(15.25-ounce) boxyellow cake mix
1(15-ounce) canpumpkin puree
2teaspoonspumpkin pie spice
For the Frosting
1(8-ounce) brickcream cheese,softened
2-4tablespoonsmaple syrup(see note)
Directions
Preheat oven to 350 degrees. Grease or line a muffin tin. Mix cake mix, pumpkin puree, and pumpkin pie spice in large bowl until combined. Divide evenly between muffin tin cups.Bake 20-22 minutes, until a toothpick inserted into center of a muffin comes out clean. Remove and place on wire rack until cool.Beat together cream cheese and maple syrup in small bowl until smooth. Once smooth, pipe or spread on cooled muffins. Refrigerate if not eating immediately after frosting.
Notes
Note: Add maple syrup to your liking. I use 2 tablespoons because I like just a hint of maple flavoring and sweetness. If you want yours to be sweeter, add more. Keep in mind the more you use, the less firm the frosting will be!
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