Pumpkin Muffins with Cinnamon Sage Butter

I’ve been making these pumpkin muffins the week of Thanksgiving since my adult children were babies.

The muffins are delicious as is, but the sage-cinnamon butter makes them next-level.

I make these the week of Thanksgiving for everyone to eat for breakfast (and snacks) when I’m busy cooking for Thanksgiving and think it’s absurd that my family still needs to eat breakfast, lunch, and dinner the days before our Thanksgiving meal. 😜

They also freeze perfectly in freezer bags (just pop a frozen muffin in the microwave for 1 minute - delish).

My younger kids are eating them early in the week, but I hid a bag in the freezer for my adult kids who won’t get here for a couple days.

MUFFIN RECIPE:

In a very large bowl mix:

8 oz. room temp cream cheese
1 stick room temp butter (do not melt)
2 ½ cups sugar

Mix until smooth.

Slowly mix in 4 eggs.

Add in 15 oz. pumpkin. Blend until well mixed.

In a smaller bowl stir with a spoon until blended:

3 ½ cups flour
2 tsp. Baking soda
1 tsp. Salt
1 tsp. Cinnamon
½ tsp. Baking powder
¼ tsp. Ground cloves

Mix small bowl contents into large bowl contents with mixer (I add half at a time). Blend until smooth. Cook in greased muffin pan for 20-25 min in 350 degree oven. Makes 24 large muffins (fill each tin half-full). Remove from pan to cool.

SAGE-CINNAMON BUTTER:

1 stick of room temp butter (do not melt)
1/4 cup powdered sugar
1.5 Tbs. honey
3/4 tsp. cinnamon
1 Tbs fresh sage chopped fine

With a mixer blend butter and sugar until creamy and smooth. Add in honey, cinnamon, and sage. Mix until well blended.

This butter is good on rolls for the Thanksgiving meal, too!