Lunch: Frosted Pumpkin Muffins Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 18
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
