This Coach’s Oats® recipe features a moist pumpkin muffin topped with pumpkin cream cheese frosting. Perfect for any time during the fall season, this recipe yields 12 delightful muffins.
Ingredients:
1 cup Coach’s Oats®
1 cup flour
3 Tbsp butter
1/2 cup brown sugar
1 egg
1 cup milk
3/4 cup pumpkin puree
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
Frosting Ingredients:
8 oz. cream cheese
1 tbsp cinnamon
1 tsp nutmeg
1/2 cup sugar
1/2 cup brown sugar
1 tbsp pumpkin puree
Dash of vanilla extract
Muffin Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter, brown sugar, egg, milk, pumpkin, flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. Add Coach’s Oats® and mix.
4. Spoon batter into muffin pan, greased or lined with papers.
5. Bake for 20 to 25 minutes.
6. Transfer muffins to drying rack to cool.
7. Serve with frosting if desired.
Frosting Instructions:
1. Mix all frosting ingredients until smooth consistency.
2. Add more sugar and brown sugar if preferred.
3. Spread frosting on pumpkin muffin and serve.
Ingredients
- 1 cup Coach’s Oats®
- 1 cup flour
- 3 Tbsp butter
- 1/2 cup brown sugar
- 1 egg
- 1 cup milk
- 3/4 cup pumpkin puree
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- Frosting Ingredients:
- 8 oz. cream cheese
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tbsp pumpkin puree
- Dash of vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Cream butter, brown sugar, egg, milk, pumpkin, flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add Coach’s Oats® and mix.
- Spoon batter into muffin pan, greased or lined with papers.
- Bake for 20 to 25 minutes.
- Transfer muffins to drying rack to cool.
- Serve with frosting if desired.
- Frosting Instructions:
- Mix all frosting ingredients until smooth consistency.
- Add more sugar and brown sugar if preferred.
- Spread frosting on pumpkin muffin and serve.
when I make them again I will be reducing the spices in the muffins – the nutmeg was too strong, and I’d cut the ginger back too- maybe to half what the recipe calls for. The frosting also has way too much nutmeg.. I could taste nutmeg for ten mins after tasting it. I would put maybe a pinch of nutmeg and 1 tsp of cinnamon in the frosting and taste and add more to your taste, the amounts included were way too strong and to use a whole block of cream cheese makes it a slightly expensive thing to have to toss for being too nutmeggy. That said I will make them again I think they have potential to be delicious! Just way over spiced for me as originally written.