Frosted Pumpkin Muffins Recipe

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Frosted Pumpkin Muffins Recipe
Frosted Pumpkin Muffins Recipe photo by Taste of Home
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Frosted Pumpkin Muffins Recipe

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Publisher Photo
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."
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
18 servings
TOTAL 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.
Originally published as Frosted Pumpkin Muffins in Quick Cooking November/December 2003, p62

Nutritional Facts

1 each: 246 calories, 11g fat (3g saturated fat), 38mg cholesterol, 224mg sodium, 35g carbohydrate (28g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator. Yield: 1-1/2 dozen.
Originally published as Frosted Pumpkin Muffins in Quick Cooking November/December 2003, p62

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Reviews forFrosted Pumpkin Muffins

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[email protected] User ID: 4689920 229737
Reviewed Jul. 18, 2015

"My very favorite cupcake recipe! I make my own cream cheese frosting. Thanks for posting!"

MY REVIEW
klesinski User ID: 1037014 214221
Reviewed Dec. 7, 2014

"Very good and so easy to make! I made these as mini muffins and it made 48. I substituted the pecans (nut allergy) w/ holiday sprinkles and they were a big hit!"

MY REVIEW
Dioptase User ID: 1776920 60379
Reviewed Dec. 11, 2011

"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.!!!"

MY REVIEW
Dioptase User ID: 1776920 56813
Reviewed Oct. 1, 2010

"quick and easy and Ohh soo gooood I make my own cream cheese frosting and these are excellent!!!"

MY REVIEW
michele31 User ID: 5114842 65951
Reviewed May. 8, 2010

"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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