I recently made my pumpkin bread {using homemade pumpkin puree} in the form of mini muffins. With the addition of chopped walnuts on top and a layer of cream cheese frosting in the middle, I transformed some of them into little cupcake bites, perfect for a dessert party or an afternoon treat.
| Mini Pumpkin Muffins |
Recipe Type: Dessert
Author:
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
Serves: 8+
In this recipe pumpkin bread is disguised as mini pumpkin cupcakes with cream cheese frosting.
Ingredients
- Pumpkin Bread
- 1 cup vegetable oil
- 3 cups sugar
- 2/3 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
- 1/2 cup butter, softened
- 2 tsp vanilla
- 4 cups powdered sugar
Instructions
Pumpkin Bread
- 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.
Cream Cheese Frosting
- 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.