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So-Good Pumpkin Mini-Muffins

So-Good Pumpkin Mini-Muffins With Pumpkin Cream Cheese Frosting

A perfect breakfast muffin without frosting or a decadent dessert with frosting!
5 from 3 votes
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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