Frosted Pumpkin Muffins
Quick Cooking
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In Muncie, Indiana, Samantha Callahan jazzes up pound cake mix with some canned pumpkin and pumpkin pie spice to create these sweet muffins. "They're so good, even picky eaters cannot seem to get enough," notes the substitute teacher's aide. "They're also delicious without frosting or nuts."
SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.
Ingredients:
- 1 package (16 ounces) pound cake mix
- 1 cup canned pumpkin
- 2 eggs
- 1/3 cup water
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 can (16 ounces) cream cheese frosting
- 1/2 cup finely chopped pecans, optional
Directions:
In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator. Yield: 1-1/2 dozen.