Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Frosted Pumpkin Muffins




Source of Recipe


Taste of Home Holiday Collection 2004






Recipe Introduction


I made this into a standard loaf cake and baked it according to the package directions. Very good and tender. This is a perfect autumn dessert or snack.





List of Ingredients



• 1 pkg. (16 oz.) pound cake mix
  
• 2 eggs
  
• 1 c. canned pumpkin
  
• 1/3 c. water
  
• 2 t. pumpkin pie spice
  
• 1 t. baking soda
  
• 1 can (16 oz.) cream cheese frosting
  
• ½ c. finely chopped pecans, optional
  






Instructions



1. Preheat oven to 350 degrees. Grease or paper line muffin tins.
   
2. In a mixing bowl, combine the cake mix, eggs, pumpkin, water, spices and baking soda. Beat on medium speed for 3 minutes. Fill muffin cups 2/3 full.
   
3. Bake for 18 – 22 minutes or until a toothpick comes clean. Cool for 5 minutes in pan, remove to wire rack. Cool completely.
   
4. Frost cooled muffins and sprinkle with pecans.
   






Final Comments


Makes 18 muffins.