Pumpking muffin on the table. On the marble table, there is a small plate on which there is a pumpkin cupcake. The cupcake is decorated with a creamy cap based on boiled condensed milk.

Dessert+baking

Pumpkin Muffins with frosting from boiled condensed milk

Prep Time: 20 min / Cook Time: 50 min / Total Time: 1 hr 10 min

This pumpkin muffins, topped with cream cheese frosting, is delightfully moist and fluffy, rich with the essence of pumpkin spice. It can be prepared in just an hour, without a mixer, using readily available pantry staples.

Author and photographs: Olga

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That muffins are the perfect choice for a warm and comforting autumn morning, dinner, or as part of your festive Christmas brunch.

Of course, you can replace boiled condensed milk with caramel or chocolate spread, you can add powdered sugar and nut takhan! Create - the main thing is that you have fun in the process and are tasty in the end 😉

Pumpkin Muffins with frosting from boiled condensed milk

Yield: 12 muffins

Ingredients

For the muffins:

220 grams of flour
1 teaspoon of baking soda
½ teaspoon of ground nutmeg ¼ teaspoon of ground cloves ¼ teaspoon of ground ginger
2 teaspoons of ground cinnamon
½ teaspoon of fine sea salt
150 grams of brown sugar 100 grams of white sugar
2 large eggs, room temperature
Vanilla extract
100 grams of vegetable oil
80 grams of yogurt, room temperature
60 grams of milk, room temperature
240 grams of roasted pumpkin puree

For the frosting:

150 grams of boiled sweetened condensed milk
150 grams of heavy cream
220 grams of cream cheese
Vanilla extract
A pinch of salt for flavor contrast (if your cream cheese is unsalted, check the package for salt content)
40 grams of caramelized nuts

Instructions

For the Pumpkin Muffins:

Preheat the oven to 180°C (350°F) and line 12 muffin cups (about 5 cm in diameter) with paper liners.

In a medium-sized bowl, combine the flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt. Set aside.

In another medium-sized bowl, mix together the brown sugar, white sugar, eggs, and vanilla extract until you have a smooth and uniform mixture. Add the vegetable oil, yogurt, milk, and pumpkin puree, and whisk until well combined.

Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; you want the batter to be smooth, with no visible streaks of flour.

Pour the batter into the prepared muffin cups, filling each about 2/3 full. Bake for approximately 45-50 minutes. The muffins are done when a toothpick inserted into the center comes out clean. Allow the pumpkin muffins to cool in the pan for at least an hour.

For the Frosting:

Using an electric mixer with a whisk attachment, beat the cream cheese on high speed for 2-4 minutes until it becomes smooth and creamy.

Separately, whisk the sweetened condensed milk to achieve a smoother consistency.

Add the sweetened condensed milk and vanilla extract to the cream cheese and mix on low speed for 30 seconds, then increase the speed to medium-high until the ingredients are fully combined. Once they're well mixed, add the heavy cream (and salt if needed), and continue to beat until the frosting is fluffy.

Once the muffins have cooled, spread the cream cheese frosting on top and garnish with caramelized nuts.

Enjoy your delicious pumpkin muffins!