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.
Recipe by The Happy Home Life at https://www.thehappyhomelife.com/mini-pumpkin-muffins-with-cream-cheese-frosting-stems/