Pumpkin Muffins with frosting from boiled condensed milk
There’s nothing quite like warm pumpkin muffins to start a cozy autumn morning. They work just as well for an evening treat or as a standout addition to your festive Christmas brunch.
Feel free to get creative with this recipe. You can easily swap the boiled condensed milk frosting for caramel or a chocolate spread, or simply finish them off with a dusting of powdered sugar and crushed nuts. The most important thing is to have fun with the process—and enjoy the delicious results!
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 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)
- 150 grams of boiled sweetened condensed milk
- 40 grams of caramelized nuts
Instructions
- For the Pumpkin Muffins:
Start by preheating your oven to 180°C (350°F) and lining a 12-cup muffin tin with paper liners (about 5 cm in diameter).
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set this dry mix aside for a moment.
In a separate medium bowl, mix the brown sugar, white sugar, eggs, and vanilla extract until everything is smooth and uniform. Next, whisk in the vegetable oil, yogurt, milk, and pumpkin puree until fully combined.
Gently add the dry ingredients to the wet mixture. Stir until just combined—be careful not to overmix, as you want the batter to remain tender. It should look smooth with no streaks of flour remaining.
Fill the prepared muffin cups about two-thirds full. Bake for approximately 45-50 minutes. You’ll know they are ready when a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for at least an hour to set properly.
- For the Frosting:
To make the creamy frosting, use an electric mixer with a whisk attachment to beat the cream cheese on high speed. It usually takes about 2-4 minutes to become smooth and creamy.
Give the boiled condensed milk a quick whisk separately to smooth out its consistency.
Add the condensed milk and vanilla extract to the cream cheese. Mix on low speed for roughly 30 seconds, then increase the speed to medium-high until the ingredients are fully incorporated. Once mixed, pour in the heavy cream (adding a pinch of salt here if needed) and continue beating until the frosting becomes light and fluffy.
Once the muffins have cooled completely, spread the frosting on top and garnish with the caramelized nuts.
Time to dig in and enjoy your homemade treats!
