Thursday, September 19, 2013

Mini Pumpkin Muffins with Cream Cheese Icing

I don't know about you, but I am so ready for FALL!! We had a fairly cool weekend here, but it just returned to hot:( I am already starting to decorate for fall, and now I'm beginning to cook for fall. These delicious mini pumpkin muffins are just right for an after-school snack and you will find yourself daydreaming of playing in piles of leaves and drinking hot apple cider with a jacket on (I can't wait to be able to wear jackets).


  • 3/4 cup sugar
  • 1/4 cup oil
  • 2 eggs
  • 3/4 canned pumpkin
  • 1.5 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1.5 teaspoon pumpkin pie spice 

Preheat oven to 400 degrees. Place liners in mini muffin cups or grease the pan.Mix sugar oil and eggs in a large bowl. Add in pumpkin and water. Mix all dry ingredients together in another bowl. Add the wet ingredients to the dry bowl and mix until blended. Spoon into mini muffin cups about 2/3 of the way full. Bake at 400 for 15-20 minutes. Let completely cool before icing.

Cream Cheese Icing:

  • 1 8 oz. package cream cheese 
  • 3 Tbsp. butter, room temp
  • 1.5 cups powdered sugar
  • 1/8 tsp. salt
  • 1 tsp. vanilla extract
Beat the cream cheese and butter with an electric mixer until creamy, slowly add in the rest of the ingredients and continue until well mixed. Spoon the icing into a plastic baggie and cut a very small corner off. Squeeze the icing onto your mini muffins. Yum!