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