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So-Good Pumpkin Mini-Muffins With Pumpkin Cream Cheese Frosting
A perfect breakfast muffin without frosting or a decadent dessert with frosting!
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Course
Breakfast, Dessert
Cuisine
American, Amish
Ingredients
10
ounces
canned pumpkin
2
cups
flour
2
cups
brown sugar
2
cups
milk
1
teaspoon
vanilla
2 eggs
1
teaspoon
baking soda
Pumpkin Cream Cheese Frosting
2
tablespoons
butter, melted
1
teaspoon
vanilla
2
cups
whipped cream cheese
5
ounces
of canned pumpkin
Dash of vanilla
3 – 4
cups
of powdered sugar
Instructions
Preheat oven to 350.
In a large mixing bowl, stir together flour, brown sugar, and milk.
Then add pumpkin, reserving ⅓ a can for the frosting.
Stir in eggs, vanilla, and baking soda.
Spoon into greased muffin tins half full for mini-muffins, full for regular muffins.
Bake for 20 minutes for mini-muffins, 25 for regular-sizedMakes 18 mini muffins, or 12 regular-sized
Pumpkin Cream Cheese Frosting (optional)
Melt butter
In a large mixing bowl combine butter and powdered sugar.
Add pumpkin, whipped cream cheese, and rest of ingredients.
Add more powdered sugar if needed.
Spread onto cooled muffins
Keyword
Muffins
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