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, 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!).

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Step 1

Step 1 Muffins: Preheat oven to 375ºF (190ºC). Line 12-count muffin tin with paper liners.

Step 2

Step 2 Whisk together flour, baking powder, 1 tsp pumpkin pie spice, baking soda and salt in large bowl. Set aside.

Step 3

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

Step 4 Divide among wells of prepared muffin tin. Stir 2 tsp coarse sugar with remaining 1/4 tsp pumpkin pie spice in small bowl; sprinkle over muffins.

Step 5

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

Step 6 Spread: While muffins are cooling, stir together cream cheese, maple syrup and 1/2 tsp pumpkin pie spice in separate bowl until smooth. Serve with muffins.

Step 7

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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