Celebrate holidays with pumpkin treat from culinary arts

Oct 29, 2019Courtney Morris

Pumpkin season is in full swing. San Jacinto College's Andrea Huerta, North Campus culinary arts program director, shares her own take on a seasonal classic. Delicious for a holiday brunch, dessert, or even a snack!

Pumpkin Muffins with Cream Cheese Icing


  • 3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) pumpkin puree
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup apple juice
  • 1/4 cup finely chopped walnuts


  1. Preheat oven to 350F. Use cupcake liners or grease 30 muffin cups.
  2. Stir flour, spices, baking soda, and salt together in a large bowl. In another large bowl, combine sugar, pumpkin, eggs, oil, and juice. Beat until just blended.
  3. Add flour mixture to pumpkin mixture. Stir just until moistened; then add walnuts. Spoon batter into prepared muffin cups, filling three-quarters full.
  4. Bake for 25 to 30 minutes, or until wooden pick inserted in centers comes out clean.
  5. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

Cream Cheese Icing


  • 8 ounces cream cheese, softened
  • 1 stick of butter, softened
  • 4 cups powdered sugar
  • 1 tablespoon vanilla extract


  1. Beat the cream cheese with an electric mixer 30 seconds. Add butter and beat 30 seconds more.
  2. Add the powdered sugar and vanilla. Continue to beat until creamy.
  3. Frost muffins.

Learn more about the College's culinary arts programs, including pastry chef.

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