So-Good Pumpkin Mini-Muffins With Pumpkin Cream Cheese Frosting
A perfect breakfast muffin without frosting or a decadent dessert with frosting!
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