I love cooking with pumpkin puree. It is the ultimate Fall recipe ingredient. And to be honest, it makes me feel like I am cooking “healthy” when I add pumpkin to a recipe. It’s a vegetable, right? My favorite pumpkin recipe is Pumpkin muffins. They are easy to transport, fairly healthy and my kids call them “cupcakes” and think they are getting a special treat. They loved when we made these Mini Pumpkin Muffins with Cream Cheese Frosting Stems.
These mini pumpkin muffins were a hit at our local block party! They are small enough for the little kids and tasty enough for the adults. Be sure to make a lot since they will go fast!
- 1 1/2 cup all purpose flour
- 1 tsp. cinnamon
- 1 tsp. allspice
- 1 tsp. nutmeg
- 1 (15 oz) can pumpkin puree
- 1 1/2 cup white sugar
- 1/4 cup vegetable oil
- 1/4 cup water
- 2 large eggs
- Preheat your over to 325 degrees.
- Mix the dry ingredients together well. This is especially important to incorporate all of the pumpkin pie spices. If a recipe calls for pumpkin pie spice, I always use an equal mixture of cinnamon, nutmeg and allspice.
- Mix the wet ingredients in a second large mixing bowl. Then add in the dry ingredients and mix until everything is well incorporated.
- Place mini muffin papers in the muffin tin. Use a large spoon to fill the muffin cups about 3/4 full.
- Place the muffin mix in a pre-heated oven for about 15 minutes.
- For the frosting, I used my go-to cream cheese frosting that I use every single time I need to make frosting. It is 100% delicious and easy to make. It does make a lot, way more than you will need for the pumpkin stems, so think about only making a half batch. Add the food coloring as you are mixing it in the mixer.
- Take your green frosting and place it in a cake decorating bag with a star tip. Make sure the muffins are completely cool before you add the frosting stem. Place the tip in the center of the muffin and squeeze out a small amount of frosting as you lift the bag up. It creates a small 1/2 inch to 3/4 inch tall green stem.
The kids loved these mini muffins and could not get enough of them. I think my kids ate 5 or 6 the day I made them. While the kids are eating all the mini pumpkin muffins, they can make this easy Pumpkin craft.
Amount Per Serving: Calories: 215Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 14mgCarbohydrates: 39gFiber: 1gSugar: 26gProtein: 3g
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