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Photo © apiciusapprentice/Flickr via Creative Commons

McGrath Farms Pumpkin Muffins

Recipe courtesy of Natalia Olenicoff, owner, Andrei’s Conscious Cuisine

Total time: 45 minutes. Serves 4-6



  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup unsalted butter (2 sticks)
  • 1 cup pumpkin purée from one organic pumpkin
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon clove
  • 1/4 teaspoon salt


  • 2 cups powdered sugar
  • 8 ounces cream cheese
  • 1/2 stick unsalted butter (1/4 cup)
  • 2 teaspoons vanilla


For muffins: Seed and roast pumpkin until very tender, and purée the flesh. Cream the butter and sugars, and add eggs and vanilla, then add the pumpkin. Add dry ingredients, and mix well. Scoop into muffin cups, and bake at 350ºF for 20–25 minutes.

For frosting: Blend all ingredients with hand mixer or standing mixer. Frost muffins when cool.

Recipe notes: “I love this recipe because it's a great way to cook with your Halloween or fall pumpkins after you've used them to decorate. And nothing makes the house smell better than fresh pumpkin muffins.”

—Natalia Olenicoff


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