Pumpkin Muffins w/ Cream Cheese Frosting


Cinnamon Pumpkin Muffins with Cream Cheese Frosting

Baking is not my thing.  Case in point when baking these muffins Sunday morning I dropped an egg on the floor, couldn't find any measuring cups, and then dropped half my cream cheese frosting on the floor.  I should not bake, but these muffins are really too easy and too tasty to not make.

Naturally, I took a shortcut.  Instead of measuring out all of the dry ingredients, I cheated and used a store bought box of pumpkin pancake/waffle mix as my base.  There was no need to measure all those ingredients when I had the base right there in my pantry.  You can use any dry mix base for this recipe, but just realize that you might need to add a little more wet ingredients to get the right lumpy consistency for muffins.  My recipe is not an exact science because the Trader Joe’s mix I used is not like the others.  If you are lucky enough to get some TJ’s pumpkin pancake/waffle mix, buy a few boxes, its A-MAZING!

Cinnamon Pumpkin Muffins with Cream Cheese Frosting

2 ½ cups of the dry mix
½ cup granulated sugar
2 eggs
2/3 cup water
¼ cup canola oil
1/3 cup canned pumpkin puree (not the pumpkin pie filling)
½ teaspoon cinnamon
¼ teaspoon nutmeg

Preheat the oven to 400 degrees F.  Line a muffin tin with liners and then spray with non-stick cooking spray. In a small bowl whisk wet ingredients; egg, oil, pumpkin. In a separate larger bowl combine all dry ingredients; pancake mix, sugar, cinnamon, and nutmeg.  Pour the wet ingredients into the dry ingredients and combine.  Do not over mix, but make sure that there are no dry ingredients incorporated. Drop the batter into the lined muffin tin about ¾ full.  I usually go a bit over because I like really big muffins.  Bake for about 15-20 minutes until a toothpick comes out clean.

Let them rest out of the muffin tin before topping with cream cheese frosting.

Cream Cheese Frosting

4 oz. cream cheese
4 oz. butter
2 cups powdered sugar
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg

Let the cream cheese and butter sit out until they soften to room temperature.  Using an electric mixer, mix the cream cheese and butter together.  Mixing on low, slowly add the sugar to incorporate.  Then mix in the vanilla, cinnamon and nutmeg.

Put mixture into a pastry bag or plastic bag with corner cut to top the muffins.  Wait until the muffins have cooled so that the frosting does not melt.


<3 mk

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