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Frosted Pumpkin Muffins

By: Samantha Callahan  
"In Muncie, Indiana, Samantha Callahan jazzes up pound cake mix with some canned pumpkin and pumpkin pie spice to create these sweet muffins. 'They're so good, even picky eaters cannot seem to get enough,' notes the substitute teacher's aide. 'They're also delicious without frosting or nuts.'"

Rating: This weblink has been rated 4 times with an average star rating of 4.8 Read Reviews (3)

Rate/Review | 168 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 18 servings
 

Ingredients

  • 1 (16 ounce) package pound cake mix
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 (16 ounce) container cream cheese frosting
  • 1/2 cup finely chopped pecans

Directions

  1. In a mixing bowl, combine the cake mix, eggs, pumpkin, water, pumpkin pie spice and baking soda. Beat on medium speed for 3 minutes. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  2. Frost cooled muffins. Sprinkle with pecans if desired. Store in the refrigerator.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2008 by lisa m 
These should actually be called pumpkin cupcakes, because that is what they are. They are a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2008 by Melissa 
Love it! I love pumpkins and I love cupcakes so this was the perfect combo. Very simple to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by The~blooming~cook 
This is wonderful, easy, and few ingredients... Moist and Pretty too! Thank you! MORE

 
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