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Honey Pumpkin Muffins

Moist honey pumpkin muffins topped with silky smooth cinnamon cream cheese frosting! 🎃

Ingredients:

• 350 ml wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tsp cinnamon
• 2 tsp vanilla sugar
• 1½ tsp gingerbread spice mix
• ¼ tsp salt
• 75 ml honey
• 100 ml brown sugar
• 120 ml (108 g) canola oil
• 350 ml pumpkin purée
• 2 eggs

Frosting:

• 110 g room-temperature butter
• 200 g cream cheese
• 400 ml (approx. 400 g) powdered sugar
• ½ tsp cinnamon
• ½ tsp vanilla sugar

Instructions:

1. In a bowl, mix together the flour, baking powder, vanilla sugar, baking soda, cinnamon, gingerbread spice mix, and salt.
2. In another bowl, combine the honey, brown sugar, oil, pumpkin purée, and eggs.
3. Add the dry ingredients to the wet ingredients and mix until smooth.
4. Divide the batter evenly into muffin liners, filling them about ⅔ full.
5. Bake at 175°C / 350°F for 16–18 minutes. Allow the muffins to cool completely before frosting.

Frosting Instructions:

1. Beat the room-temperature butter and cream cheese with an electric mixer until smooth and fluffy.
2. Gradually add the powdered sugar, about 100 ml at a time, while continuing to beat.
3. Finally, add the cinnamon and vanilla sugar and mix until smooth.
4. Chill the frosting briefly in the refrigerator before spreading or piping onto the muffins.