Mini Pumpkin Muffins
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8+
In this recipe pumpkin bread is disguised as mini pumpkin cupcakes with cream cheese frosting.
Pumpkin Bread
  • 1 cup vegetable oil
  • 3 cups sugar
  • ⅔ cups water
  • 2 cups pumpkin purée
  • 4 eggs
  • 3 ½ cups flour
  • 2 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • Chopped walnuts, optional
Cream Cheese Frosting
  • 1 8-ounce package cream cheese
  • ½ cup butter, softened
  • 2 tsp vanilla
  • 4 cups powdered sugar
Pumpkin Bread
  1. Mix all of the ingredients together.
  2. Spoon the batter into greased mini muffin tins.
  3. Sprinkle chopped walnuts on the top of each muffin if desired.
  4. Bake them at 325 degrees for 15-20 minutes, or until the top springs back to the touch and a toothpick comes out clean.
  5. If you make regular-sized muffins, they will need to bake longer. (Loaf pans will bake for about 1 hour and 10 minutes.)
  6. Let the muffins cool for 5-10 minutes in the pan.
  7. Then gently run a table knife around the edges and remove them from the pans.
  8. Let them cool completely on a wire rack.
Cream Cheese Frosting
  1. Mix the ingredients to form a creamy frosting.
  2. Once the muffins have cooled, slice them in half and spread cream cheese frosting in the center.
  3. Refrigerate any leftover frosting and/or frosted muffins.
  4. This recipe makes two loaf pans and the equivalent (lots!) of mini muffins.
Recipe by Itsy Bitsy Foodies at