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Frosted Pumpkin Muffins

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."
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 1 package (16 ounces) pound cake mix
  • 1 cup canned pumpkin
  • 2 large eggs, room temperature
  • 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. Scrape sides and bottom of bowl. Beat on medium for 2 minutes.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick comes out clean, 18-22 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely.
  • Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.
Nutrition Facts
1 each: 246 calories, 11g fat (3g saturated fat), 38mg cholesterol, 224mg sodium, 35g carbohydrate (28g sugars, 1g fiber), 2g protein.

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