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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."
Nutritional Facts 1 serving (1 each) equals 246 calories, 11 g fat (3 g saturated fat), 38 mg cholesterol, 224 mg sodium, 35 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Frosted Pumpkin Muffins in Quick Cooking November/December 2003, p62
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Reviewed on Dec. 11, 2011 by Dioptase
Excellent. I make these "bite size" AND definitley make my own frosting. I'm not a fan of canned frosting for any recipe. Only problem. I eat TOO MANY cause they are so good.!!!
Reviewed on Oct. 01, 2010 by Dioptase
Quick and easy and Ohh soo gooood I make my own cream cheese frosting and these are excellent!!!
Reviewed on May. 08, 2010 by michele31
This is my absolute FAVORITE cupcake recipe of all time! They are so moist and delicious, everyone I have ever given them to adores them, even a self-proclaimed cupcake hater. Now he asks for these by name!
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