It’s that time of year again when pumpkins are plentiful and we are thinking about pumpkin recipes. I have a recipe for Easy Spiced Pumpkin Muffins that is so simple it can be whipped up in minutes. Don’t let the simple preparation time fool you though! This delicious recipe is still big on taste and will become a family favorite! While I have frosted these with Cream Cheese frosting, they can also be eaten without the frosting and are just as good, especially with a hot cup of coffee!
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Even if you aren’t a big fan of pumpkin, you will find these easy Spiced Pumpkin Muffins simply delicious. Plus, you will still reap the benefits of the pumpkin, which is healthy and nutritious! It’s a great way to work a little pumpkin into a recipe!
These easy Spiced Pumpkin Muffins are great served as a dessert, as a snack and also great for taking to parties and get-togethers!
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Let me slice one open and show you the inside goodness… oh yea! That’s moist, mouth watering goodness with a hint of spice, a hint of pumpkin and the sweetness of the cream cheese – YUM! Oh, and did I mention your house will smell deliciously like spice cake?
Suddenly for some reason, I am starving! I will leave y’all with the recipe, while I go and enjoy one of these Spiced Pumpkin Muffins with my afternoon coffee Image may be NSFW.
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Easy Spiced Pumpkin Muffins with Cream Cheese Icing
Ingredients:
1 box spice cake mix (can be made using a Gluten Free mix: to add moisture to a gluten free mix, add in a small box dry sugar free vanilla pudding)
1 16 oz. carton/can (or equivalent from fresh) Pumpkin Puree
nuts (optional)
Cream Cheese frosting
Instructions:
Mix cake mix and Pumpkin Puree together (mix cake mix according to instructions on box EXCEPT substitute pumpkin puree for the water). This recipe can be done without the eggs and oil, but I find they make them fluffier and less dense.
Spoon mix into your muffin tins and bake approximately 20 minutes, or until toothpick comes out clean.
Remove from oven. After cooling completely, frost with cream cheese frosting.
Enjoy!
Print this recipe:
- 1 box spice cake mix (can be made using a Gluten Free mix: to add moisture to a gluten free mix, add in a small box dry sugar free vanilla pudding)
- 1 16 oz. carton/can (or equivalent from fresh) Pumpkin Puree
- nuts (optional)
- Cream Cheese frosting
- Mix cake mix and Pumpkin Puree together (mix cake mix according to instructions on box EXCEPT substitute pumpkin puree for the water). This recipe can be done without the eggs and oil, but I find they make them fluffier and less dense.
- Spoon mix into your muffin tins and bake approximately 20 minutes, or until toothpick comes out clean.
- Remove from oven. After cooling completely, frost with cream cheese frosting.
- Enjoy!
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